Name: Chicken Casserole
Ingredients: 1 package boneless skinless chicken breasts; 2–3 medium zucchini, sliced; 2–3 medium yellow squash, sliced; 2 medium green peppers, diced; 1 small can chicken stock; Cheese (to top)

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Fresh summer vegetables cooked down in chicken stock with shredded chicken is the kind of instinctive, improvisational cooking that doesn't come from a recipe book — it comes from knowing what's in the garden and what's in the refrigerator. Brandy Worsham's casserole belongs to the long tradition of American home cooks making something nourishing out of whatever was at hand.

Ingredients

1 package boneless skinless chicken breasts
2–3 medium zucchini, sliced
2–3 medium yellow squash, sliced
2 medium green peppers, diced
1 small can chicken stock
Cheese (to top)

Instructions

Bake chicken in water in pan at 400° for 20 minutes. Cut into cubes or shred.
Cook zucchini, squash, and peppers in skillet with chicken stock until soft.
Add chicken and cook for an additional 5 minutes.
Add cheese on top and let melt.
Serve as-is or over rice or noodles.