Recipe Post {I think this is No.4}

I found another Pinterest recipe that sounded interesting, but of course when I read the ingredients I culled a few and added a little and made it fit our eating habits as far as tastes & random veggies and such {like added chicken and culled some random cheeses and stuff}and it turned out…

*Ah*mAy-ZiNg*

{such that I had to write that in old fashioned MSN messenger style)

Now here’s what I did…

I put a zucchini and a squash through this cute little hourglass looking thing called a vegetti to make little noodle looking thingies.

I then put them in a skillet with some butter & about 1/4 C finely chopped onions {because my peeps are totally against chunks of that kind that distinctly crunch}, and a little olive oil.

Now let me tell you about some olive oil. I have never really used it til now because my soon-to-be sister-in-law got me this cool gadget called a Misto for Christmas. I LOVE IT!

You put your EVOO in the bottle, give it a few pumps, and it turns it into a sprayer like Pam or Baker’s Joy.

It makes life so much easier to ‘gently coat’ veggies or pans or skillets.

#thankstarryn

Now…

After I cooked them on medium-high for about 10 min, all the while tossing and “flipping”, I put them in a 13×9 dish that I had sprayed with my Misto, pulled them apart to spread around the pan, added shredded chicken that I had prepped last week, a can of corn {drained}, 1 1/2C parmesan cheese, and mixed it all pretty well.

In another bowl, I put 2 eggs and 2 C sour cream to mix thoroughly. Then I poured this in with my veggie/chicken combination in the pan, mixed until all was coated, then sprinkled on some salt, pepper, and garlic powder.

Now the good part.

Then I took 2 packs of ‘Buttery Rounds’ crackers #notabrandsnob

crushed them up into a ziploc, added a stick of butter I had melted in a ramekin, mixed them and mushed them up more, and smoothed over the top of the whole casserole.

Then I baked it uncovered at 350 degrees for 40 minutes.

This isn’t a very deep casserole, so the crunch covers it perfectly so you get a little in each bite.

I prefer a crunchy casserole rather than mushy veggies, so I made sure the crackers covered it well to go with the mix of veggies & the corn adds a good texture and sweetness.

{Disclaimer: I am a very picky eater, and this is like a veggie mix of the Cracker Chicken, minus the cream of chicken soup. I’m just not a fan of mush so this is a pretty ‘solid’ dish and stays together.} 

I mean, imagine making this with your summer garden veggies—some of you might could add some tomatoes for another spin on it!

{but my people–ahem* me–don’t like tomatoes, so we’ll stick with this version}

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