Layered Vegetables with Chicken

I have had this recipe for years and evidently haven’t made it in a very long time, since my husband could not remember the last time I made this dish.  This is a recipe that I received from a co-worker and I have had since my time living in Northern Michigan.  What I remember from Northern Michigan are winters that are long and cold, lots of snow and sub-freezing temperatures (I remember wearing fleece on the 4th of July in Marquette). However, that is where I met my husband who was an Air Force pilot at the time, so we have very fond memories of Northern Michigan.  This recipe is a one-dish-wonder.  You layer the ingredients, cover and let the oven do the work.  When it is done, you have an entire meal. 

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Layered Vegetables with Chicken
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Ingredients
  1. 2 - 3 stalks of broccoli, sliced
  2. 1 onion, sliced
  3. 2 large tomatoes, sliced
  4. 3 boneless, skinless chicken breasts
  5. salt and pepper
  6. fresh mushrooms, sliced
  7. 3 strips bacon, cooked and diced
  8. 3/4 cup cheddar cheese, shredded
Instructions
  1. Preheat oven to 425°
  2. Layer ingredients in a 2 1/2 quart casserole dish.
  3. Layer all ingredients except the cheese, in this order - broccoli, onion, 1 tomato, chicken, salt and pepper, mushrooms, 1 tomato, bacon.
  4. Cover and bake 45 - 50 minutes. Remove cover, top with cheese, broil until cheese is melted.
Notes
  1. I plan on one chicken breast per serving, you can easily adjust amounts to serve a larger group.
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