Upgrade your go-to chicken casserole with the additions of summer zucchini and hearty couscous.
Serves: 8Save Share
6⅓ T Extra Virgin Olive Oil
1 cup All Purpose Flour
2 cup Sliced Zucchini
2 cup Couscous
1 cup Low Sodium Chicken Broth
4 cup Chopped Cooked Chicken
6 oz Basil Pesto
1 cup Shredded Mozzarella Cheese
½ cup Halved Grape Tomatoes
1 T Grated Parmesan Cheese
½ tsp Salt
1 tsp Freshly Ground Black Pepper
2 T Chopped Basil (optional)
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Heat a large skillet over medium and add 1/3 cup olive oil. Beat egg in a small bowl. Pour flour onto a small plate.
Dip zucchini slices first in egg, then in flour, then cook in oil until browned on both sides. Remove to a paper towel-lined plate.
Preheat oven to 350°F. Coat a 2-qt shallow baking pan with 1 Tbsp olive oil. Pour couscous into pan and cover with chicken broth.
Combine chicken and pesto in a bowl and toss to coat. Place chicken in an even layer over couscous. Top with mozzarella. Add zucchini in an even layer. Top with tomatoes. Sprinkle with Parmesan, salt and pepper.