Summer Vegetable & Chicken Casserole

• 6 tablespoons Country Crock(R) Spread, melted
• 1 tablespoon garlic
• 6 cups cut-up assorted vegetables , (zucchini, yellow summer squash and/or tomatoes)
• 1 1/4 pounds boneless, skinless chicken breasts , cut into chunks
• 1/2 cup chopped fresh basil leaves
• 3/4 cup shredded part-skim mozzarella cheese
• 2 cups fresh coarse whole wheat Italian bread crumbs

1. Preheat oven to 400u0b0. Combine Country Crock(R) Spread with garlic in small bowl.Toss vegetables, chicken, basil, and 4 tablespoons Spread mixture in shallow 2 to 3-quart baking dish. Sprinkle with cheese.
2. Toss bread crumbs with remaining 2 tablespoons Spread mixture; then sprinkle over top. Bake 40 minutes or until chicken is thoroughly cooked and crumbs are toasted.
3. Cost per recipe*: $42 Cost per serving*: $80 *Based on average retail prices at national supermarkets.

country, garlic, vegetables, chicken breasts, fresh basil, mozzarella cheese, fresh coarse

Taken from www.myrecipes.com/recipe/country-crock-summer-vegetable-chicken-casserole (may not work)