Chicken and Zucchini Casserole


Chicken and Zucchini Casserole


  • One small chicken
  • 2 pounds of zucchini
  • 3 tablespoons vegetable oil
  • Black pepper
  • Salt

For the sauce

  • 1 coffee cup of flour
  • 2 ounces of butter
  • 2 cups of milk

Scrape shells of zucchini with a knife, after washing, cut them in rings. Place in a tray and add salt slightly. Take the previously boiled chicken and cut it into bits. Place these parts on the zucchini neatly. Sprinkle salt and pepper on them. On the other hand, sauté flour and butter in a pan. Add milk into and cook it such as milk custard. If you want to, add grated cheese and remove from fire. Pour over this cooked béchamel sauce on zucchini. Cook in heated oven.

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