The BariGirls Coconut Shrimp with Orange Chia Marmalade

Chicken and Zucchini Casserole

3 tbsp plant-based butter, divided

2 pounds boneless, skinless chicken breast, cut into 1-inch pieces

2 large zucchini cut into ½ inch pieces

1 large red bell pepper, chopped

1/3 cup all-purpose flour

1 cup no added salt chicken broth

1 cup 2% milk

3 ounces reduced fat cream cheese

1¼ cup shredded part-skim mozzarella cheese, divided

¾ tsp ground peppercorn

½ tsp Celtic Sea Salt

Preheat oven to 400 degrees.  Melt 1 tablespoon butter in a large skillet over medium high heat.  Add chicken to the pan, cook, stirring occasionally, until well browned, about 8 minutes.  Transfer the chicken to a medium bowl.  Add zucchini and bell pepper to the pan, cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.  Transfer the zucchini mixture to the bowl with the chicken.

Add the remaining 2 tablespoons of butter to the pan.  Stir in flour, cook, stirring constantly, until the flour starts to brown, about 1 minute.  Add broth and milk, bring to a boil, whisking often.  Remove from heat and add cream cheese and ¾ cup mozzarella; stir until melted.  Stir in pepper and salt.  Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce.  Transfer to a 2-quart baking dish and sprinkle the casserole with the remaining ½ cup cheese.

Bake until the top is brown and the edges are bubbly, 20 to 25 minutes.  Let stand for 10 minutes before serving.   Serve with a side salad.