This creamy, bubbling casserole layers savory plant-based chicken with tender zucchini, sweet peppers, and shallots. A generous dollops of pesto adds herby richness, while melty plant-based mozzarella and Panacheeza create a golden, gooey topping that pulls it all together. Baked to perfection in under an hour, this dish is as hearty as it is wholesome—perfect served over fluffy mashed potatoes or a bed of rice for the ultimate cozy meal.
Serves 5
Ingredients
1 lb of plant-based chicken pieces
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 zucchini
1 yellow pepper
2 medium shallots
1/2 cup pesto
4 oz Panacheeza
4 oz plant-based mozzarella
Directions
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Preheat the oven to 375˚F.
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Chop the zucchini, pepper, and shallot.
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In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder.
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Layer on zucchini, pepper and shallots.
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Dollop the pesto over the veggies, then top with the plant based mozzarella and finish with Panacheeza.
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Bake for a total of 35 minutes- 25 minutes covered, and the last 10 uncovered.
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Serve over creamy mashed potatoes or rice and enjoy!
