Serves 4
Pre-heat oven to 400 degrees
Ingredients:
2 boneless-skinless chicken breasts, cut into 1" cubes
2 medium zucchini, cut into 1" pieces
3-4 carrots, cut into 1" pieces
1 large potato, cut into 1" pieces OR 6-8 fingerling potatoes, cut in half or 1/4's
1 c green beans, cut into 1" pieces
1 can cream of celery soup (cream of broccoli, chicken, cheese or mushroom would also work)
1 T onion powder
1 t dried sage
1 t Dill weed (I used 1 T, but my husband said it was a little too much dill)
1/4 c coconut or apple cider vinegar
Topping:
1/2 c Panko bread crumbs*
1 T French Fry seasoning (combo of salt, pepper, onion powder, garlic powder and paprika)
1/2 c shredded sharp cheddar cheese
*Please Note: If you use a larger pan, you may need more bread crumbs to cover the top. I used a 10" round glass pan.
Method:
Step 1: Mix chicken, zucchini, carrots, potatoes and green beans in a large mixing bowl.
Step 2: Stir in cream of celery soup and vinegar, making sure to coat all chicken and veggies.
Step 3: Slowly mix in dry seasonings (onion, sage and dill) making sure to evenly mix throughout.
Step 4: Scoop mixture into a glass or ceramic baking dish (I used a 10" round dish with a lid). Cover and bake for 45 minutes. Throughout the 45 minutes, I would recommend removing the dish from the oven 1-2 times to stir everything all up!
Step 5: Mix breadcrumbs, FF seasoning and shredded cheese.
Step 6: Remove dish from the oven and top with breadcrumb mixture.
Step 7: Bake uncovered for 15-20 minutes or until top is golden-brown.
Step 8: Allow to cool for 10 minutes before serving.
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