Easy Chicken Zucchini Casserole

Ingredients

• 1 rotisserie chicken (skin and bones remove, meat shredded)
• 3 medium zucchini (sliced)
• 1 medium onion (finely chopped)
• 4 garlic cloves (crushed)
• 3 tbsp butter
• 3 tbsp flour
• 1 cup milk
• 1-2 tsp lemon juice
• salt and black pepper (to taste)
• small handful fresh herbs (sage, thyme or oregano )
• 3/4 cup fresh breadcrumbs

Instructions

1. 1

   Preheat the oven to 400°F/200°C.

2. 2

   In a large pan, sauté the onion and garlic in a splash of olive oil until lightly golden and softened. Add to a large bowl.

3. 3

   In the same pan, cook the zucchini until golden brown and season with salt. Transfer to the mixing bowl with the onions.

4. 4

   To make the sauce, melt the butter in the same pan you used to cook the vegetables then whisk in the flour. Allow to cook for a minute then slowly pour in the milk, stirring continuously.

5. 5

   Allow to simmer over low heat until thickened then season to taste with salt and pepper. I like adding a pinch of nutmeg too but that's optional.

6. 6

   Add the béchamel sauce to the bowl with the veggies then add the shredded rotisserie chicken.

7. 7

   Stir together then transfer to a casserole or baking dish.

8. 8

   In a small bowl, combine the breadcrumbs with the fresh herbs.

9. 9

   Top the casserole with the breadcrumbs then drizzle with a tablespoon of oil.

10. 10

    Bake in a preheated oven until crisp, golden and bubbling then serve.