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Chicken Zucchini Taco Casserole Recipe

1 pound
1 large
1 clove
3 tablespoons
¾ teaspoon
1/8 teaspoon
2 cups
1 medium
1 – 15 ounce can
2 teaspoon
2 cups
6 ounce
2 medium
ground chicken breast
onion chopped
garlic, chopped
chili powder
frozen whole kernel corn
zucchini, unpeeled, diced
tomato sauce
dried cilantro
crushed tortilla chips
cheddar cheese, shredded
green onions, chopped
Sour cream, optional
Salsa, optional

Oven Temp: 375°
Recipe Cooking Time: 30 minutes
Pan Type: 2 quart casserole dish

Chicken Zucchini Taco Casserole Directions

Preheat your oven.

In a large skillet brown the ground chicken onion and garlic until meat is no longer pink in the middle. Drain well. Add the chili powder, salt and pepper, mix well. Add the corn, diced zucchini, tomato sauce and dried cilantro. Cover and simmer for 10 minutes.

Place one cup of the crushed tortilla chips in bottom of casserole dish.

Pour meat mixture on top of chips. Sprinkle the shredded cheese on top of meat mixture and remaining crushed tortilla chips.

Bake for the allotted time in preheated oven.

Garnish with sliced green onions. Serve with sour cream and salsa if desired.

Recipe Serves: 4 to 6

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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