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Chicken Zucchini Bake
Ingredients:
1 1/2 c. zucchini, sliced thin
2 c. cooked chicken, cut up
1 can cream of chicken soup
1/4 c. milk
1/8 tsp. ground nutmeg
1 c. Bisquick baking mix
1/4 c. grated Parmesan cheese
1 tsp. parsley flakes
1/4 c. butter, melted
1 egg, well beaten
1 1/2 c. zucchini, sliced thin
2 c. cooked chicken, cut up
1 can cream of chicken soup
1/4 c. milk
1/8 tsp. ground nutmeg
1 c. Bisquick baking mix
1/4 c. grated Parmesan cheese
1 tsp. parsley flakes
1/4 c. butter, melted
1 egg, well beaten
Directions:
Arrange zucchini in 8x8x2" baking dish. Top with chicken. Mix soup, nutmeg and milk; spread over chicken. Mix baking mix, cheese and egg until crumbly. Sprinkle over soup mixture. Sprinkle with parsley; drizzle with butter. Bake at 350 for 25-30 minutes.
Makes 4-6 Servings
Arrange zucchini in 8x8x2" baking dish. Top with chicken. Mix soup, nutmeg and milk; spread over chicken. Mix baking mix, cheese and egg until crumbly. Sprinkle over soup mixture. Sprinkle with parsley; drizzle with butter. Bake at 350 for 25-30 minutes.
Makes 4-6 Servings
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