Chicken & squash casserole

Chicken second courses

Check out this easy Sunday Supper. A casserole with your chicken and veggies all rolled into one. It's healthy, with squash a satisfying substitute for potatoes without all the calories, and full of vitamins, minerals and 9 grams of fiber, as well as filling. Along with chicken, it is a low calorie, low fat meal. Chicken and Squash Casserole Ingredients: 3 Tablespoons olive oil 1 cup diced acorn squash 1 green/red or yellow bell pepper, diced 1 small onion, finely diced 2 stalks celery, chopped salt and pepper to taste 2 large or 4 small boneless chicken breasts 3 ounces Cheddar cheese, shredded (or use Manchego for a cow dairy-free option) 1/2 cups flour (or a gluten-free all-purpose flour) Directions: Preheat oven to 350 degrees. Prepare a 7×11-inch baking dish by spraying with a non-stick cooking spray. Heat 1 tablespoon of olive oil in a medium skillet. Add squash, bell pepper, onion, celery and salt & pepper to taste then sauté for 6-8 minutes or until tender. Place in prepared baking dish and stir in cheese. Add remaining 2 tablespoons of olive oil to skillet over medium to medium high heat. Place flour on a flat plate to make it