Chicken Marinara Casserole

• 16 ounces diced chicken, cooked
• 1/2 cup peeled and diced zucchini
• 1/2 cup diced sweet onion
• 1 cup fat free marinara sauce
• 14 ounces fire roasted diced tomatoes
• 7 ounces roasted red peppers, drained and diced
• 4 ounces sliced mushrooms
• 16 ounces lowfat swiss cheese or 16 ounces mozzarella cheese, shredded
• 1 cup low-fat ricotta cheese
• 1/2 cup fat free breadcrumbs
• 1/2 cup parmigiano-reggiano cheese

1. Preheat oven to 375*.
2. Spray a 9x13 baking dish or pan with a nonstick cooking spray.
3. Saute the Onions and Zucchini.
4. In a large bowl mix together the cooked and diced Chicken, the sauteed vegetables, Diced Tomatoes, diced Roasted Peppers, and Mushrooms, set aside.
5. Using the prepared dish or pan, layer 1/2 the Chicken Mixture followed by 1/2 the Marinara sauce, then 1/2 the Ricotta cheese, and 1/2 of the Shredded Cheese.
6. Repeat the same sequence again using the last 1/2.
7. Sprinkle the top with the Parmigiano Reggiano cheese and then the breadcrumbs.
8. Bake Casserole for 40 minutes or until hot and bubbly.

chicken, zucchini, sweet onion, marinara sauce, tomatoes, red peppers, mushrooms, swiss cheese, lowfat ricotta cheese, breadcrumbs, parmigianoreggiano cheese

Taken from www.food.com/recipe/chicken-marinara-casserole-212718 (may not work)