Zucchini and Chicken Casserole

★Ingredients

2 medium zucchinis, sliced

2 boneless, skinless chicken breasts, cooked and shredded

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup cooked rice

1 can (10.5 oz) cream of chicken soup

1/2 cup sour cream

1/2 cup mayonnaise

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1/2 cup breadcrumbs

2 tablespoons melted butter

★Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, cooked rice, cream of chicken soup, sour cream, mayonnaise, onion, garlic, basil, oregano, salt, and pepper.
3. In a greased 9×13 inch baking dish, layer the zucchini slices on the bottom.
4. Spread the chicken mixture over the zucchini.
5. Sprinkle the mozzarella and Parmesan cheeses over the top.
6. In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle this mixture over the top of the casserole.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is bubbly.
9. Let it cool slightly before serving.

Enjoy!