Chicken Marinara Casserole - cooking recipe

Ingredients

16 ounces diced chicken, cooked
1/2 cup peeled and diced zucchini
1/2 cup diced sweet onion
1 cup fat free marinara sauce
14 ounces fire roasted diced tomatoes
7 ounces roasted red peppers, drained and diced
4 ounces sliced mushrooms
16 ounces lowfat swiss cheese or 16 ounces mozzarella cheese, shredded
1 cup low-fat ricotta cheese
1/2 cup fat free breadcrumbs
1/2 cup parmigiano-reggiano cheese

Preparation

Preheat oven to 375*.
Spray a 9x13 baking dish or pan with a nonstick cooking spray.
Saute the Onions and Zucchini.
In a large bowl mix together the cooked and diced Chicken, the sauteed vegetables, Diced Tomatoes, diced Roasted Peppers, and Mushrooms, set aside.
Using the prepared dish or pan, layer 1/2 the Chicken Mixture followed by 1/2 the Marinara sauce, then 1/2 the Ricotta cheese, and 1/2 of the Shredded Cheese.
Repeat the same sequence again using the last 1/2.
Sprinkle the top with the Parmigiano Reggiano cheese and then the breadcrumbs.
Bake Casserole for 40 minutes or until hot and bubbly.