Chicken zucchini casserole

Chicken zucchini casserole
  • 5 Piece boneless chicken thighs
  • 2 Piece zucchini
  • 1 Piece onion big
  • 1 Piece red pepper
  • 3 Piece potato
  • 2 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) black pepper grounded
  • 5 Piece garlic cloves
  • 1 Table spoon (tbsp) olive oil
  • 15 Dekagram (dkg) bacon preferable

season: Summer,Autumn

occasion: 4Family

origin: Innovation



This casserole is a very tasty and time saving dinner tip. You need a glass or ceramic cassrole pot with a topper. Cut the the vegetables same size slices. Sprinkle the pot with olive oil and layer the vegetables, salt and pepper it. Mix the bacon also and on top of the casserole add the salted chicken thighs. You can add more season like thyme or marjoram if you like. Put into oven and bake it on 160-180 C degree for 1.5 half hours. After and hour just remove the topper and let it browned the meat and potato. Serve in a hot pot and accompany with pickles.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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