Cheesy Chicken and Vegetables

This is an easy make-ahead dish for low carb diets.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  red bell pepper
• 1  yellow bell pepper
• 1  green bell pepper
• 1  onion, minced
• 2  celery ribs, minced
• 1  cup mushroom, sliced
• 1  Chinese eggplant, sliced into small pieces
• 1  zucchini, sliced into small pieces
• 1 1⁄2 cups  cooked chicken breasts
• 1  teaspoon  italian seasoning
• 2  teaspoons  minced garlic
• 4  tablespoons olive oil, divided
• 1 1⁄2 cups chopped tomatoes
•  salt and pepper
• 2  cups  shredded cheddar cheese

Directions

1. Cut bell peppers in half and remove seeds and interior membranes.
2. Under broiler or open gas flame, char skin of bell peppers.
3. Put in plastic bag for a few minutes, then peel off skin.
4. Cut peppers in to small pieces.
5. Heat 2 Tbsp Olive Oil in a wok or large fry pan.
6. Add 1 tsp Italian Seasoning and minced onion and celery.
7. In about one minute, add mushrooms.
8. Saute until onions are soft and mushrooms start to color.
9. Remove to a large bowl.
10. Heat the remaining 2 Tbsp Olive Oil and when hot add eggplant and zucchini.
11. Saute until vegetables start to color, about 4 – 5 minutes.
12. Add 2 Tbsp water and continue to cook until vegetables are soft.
13. Combine all vegetables including tomatoes and mix well.
14. Add the sliced cooked chicken and salt and pepper and mix again.
15. Turn out into 2 greased pans and top with cheese.
16. Bake at 375°F until cheese is bubbly and starts to brown, about 20 – 30 minutes.
17. Half of the casserole can be frozen before baking, and baked later.