Easy Chicken and Ricotta Casserole

Instructions

• • Preheat oven to 375 degrees F (190 degrees C).
  • Preparation: Remove the skin from the chicken thighs if preferred. Melt the butter. Mince the fresh parsley. Cut the large red pepper into strips. Cut the large yellow pepper into strips. Cut the medium zucchini into ½ slices.
  • 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 Tre Stelle® Ricotta Cheese Extra Smooth, Tre Stelle® Grated Parmesan Cheese, 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.
• Serve and enjoy!