Chicken and Vegetable Casseroles

• 1 1/2 cups zucchini cut in 1/4" slices
• 1 small onions thinly sliced and separated into rings
• 1 small tomatoes cut in thin wedge
• 2 tablespoons olives pitted, ripe, sliced
• 2 tablespoons parsley leaves snipped
• 1 tablespoon basil fresh, snipped, or 1 t dried basil, crushed
• 18 teaspoon garlic powder
• 2 medium chicken breast halves, boneless, skinless halved
• 1 teaspoon margarine

1. Halve large slices of zucchini.
2. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder.
3. Divide evenly between 2 individual casseroles or au gratin dishes.
4. Top with a chicken breast half.
5. Dot with margarine.
6. Sprinkle chicken breast halves with 18 tsalt and 18 teaspoon pepper.
7. Bake, covered, in a 350F.
8. oven about 40 minutes or until chicken is no longer pink.

zucchini, onions, tomatoes, olives, parsley, basil, garlic, chicken breast halves, margarine

Taken from recipeland.com/recipe/v/chicken-vegetable-casseroles-38705 (may not work)