Greek Chicken Casserole

Photo: flickr user The Gifted Photographer

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

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.

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.

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.)

Yield: 4servings.