Ingredients

Ingredients scaled to: 1 serving

1 1/2 oz Rotisserie Chicken (shredded) (42.5 grams)

1/8 can (10.75 oz) Cream of chicken soup (38.1 grams)

3/8 cup Sour cream (90.8 grams)

1/8 package (6 oz) Monterey cheese (shredded) (21.3 grams)

3/4 tsp Butter (3.5 grams)

1/8 cup, chopped Scallions (Chopped) (12.5 grams)

1/8 medium (approx 2-3/4" long, 2-1/2 dia.) Red bell pepper (Chopped) (14.9 grams)

1/8 onion Onions (Chopped) (41.4 grams)

1/8 pepper Anaheim Chile (diced) (5.6 grams)

2/3 tbsp Chili peppers (5.8 grams)

3/8 medium Zucchini (sliced) (73.5 grams)

1/4 clove Garlic (minced.) (0.75 grams)

 

 

Directions

Directions are based on the original recipe of 8 servings

1. Preheat oven to 350 degrees. Shred chicken, and set aside. Dice peppers, onions, garlic and chili pepper. Add butter to skillet and melt butter on medium high heat. Sautee the onions, Anaheim chili, bell pepper, garlic, and green onions in butter until softened. In a large bowl and combine the chicken, soup, sour cream, green chilis, grilled onion mixture and ¾ package of pepper jack cheese together.

2. Slice zucchini lengthwise, creating long strips with a vegetable slicer. Grab a large casserole dish. Spray with cooking spray and line bottom with zucchini slices, creating one layer. Pour 2 cup of chicken mixture on top and spread evenly. Create second layer of zucchini slices on top of chicken mixture. Cover with remaining chicken mixture. Cover with remainder cheese.

3. Bake for 40-45 minutes. Makes about 8 servings. 1 serving is 1 1/2 cup. Also can slice into 8 even squares.

Per serving: 371 Calories • 14.9g Carbs (1.9g Fiber) • 26.3g Fat • 21.6g Protein