Greek Chicken Casserole
By: Anonymous
Published: Sunday, December 6, 2009 - 12:12am

Ingredients




1 1/2 teaspoons olive oil
1 medium yellow onion -- halved and sliced
2 cloves garlic -- chopped
1 pound skinless boneless chicken breast cut into 6 pieces
1 zucchini -- chopped
14 1/2 ounces canned tomatoes -- with juice
1 teaspoon dried oregano
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Feta cheese -- crumbled
Preheat oven to 400 degrees F.

Preparation

1 Heat the oil in a Dutch oven or large skillet. Saute onion and garlic for about 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and cook for 10 minutes. 2 Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. 3 Simmer, covered, for 10 minutes. Top with Feta and place, uncovered, in the oven for 15 minutes. (If using skillet, transfer to an ovenproof casserole.) 4 Yield: 4servings.