Easy Chicken and Ricotta Casserole
#trestellekitchenhack - cook fearless and add your favourite vegetables to the sauté mixture!Prep Time:
20 minutes Ready In:
1 + hour Serves:
8 chicken thighs (skin removed if preferred) 4 tbsp butter, melted 1 tsp garlic powder 1 tsp paprika or smoked paprika salt and freshly ground black pepper 1 tub Tre Stelle® Ricotta Cheese, Extra Creamy or Traditional 1/4 cup Tre Stelle® Grated Parmesan Cheese 2 tbsp fresh parsley, minced 2 tbsp olive oil 1 large red pepper, cut into strips 1 large yellow pepper, cut into strips 1 medium zucchini, cut into ½ slices
Preheat oven to 375 degrees F (190 degrees C). Place chicken in a baking dish, brush with melted butter and sprinkle with garlic powder and paprika. Bake for 40 minutes until no longer pink at the bone and juices run clear. In a large skillet; add olive oil, over medium high heat sauté peppers and zucchini till soft – approximately 10 minutes, set aside. In a medium bowl combine Ricotta, Parmesan, fresh parsley, salt and pepper; stir. Set aside or refrigerate until ready to use. Once chicken is cooked, remove from oven and add pepper/zucchini mixture and dollop spoonfulls of Ricotta mixture over top. Bake for an additional 10 minutes.