Veggies and Chicken Casserole

Ingredients

• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup sliced mushrooms
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes to the skillet and cook for 5-7 minutes, until lightly browned.
3. Add the onion, garlic, bell peppers, mushrooms, corn, and peas to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until vegetables are tender.
4. Add the chicken broth, Italian seasoning, salt, and black pepper to the skillet. Simmer for 5 minutes, until the sauce has thickened.
5. Transfer the contents of the skillet to a 9x13 inch baking dish. Sprinkle the Parmesan cheese over the top.
6. Bake for 25 minutes, until the cheese is melted and the casserole is bubbly.

Interesting Facts

• This casserole is a great way to get your family to eat their vegetables!
• This dish can be served as a main dish or side dish.
• It can be made ahead of time and stored in the refrigerator for up to three days.