Easy Chicken and Ricotta Casserole

Instructions

• • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken in a baking dish, brush with melted butter and sprinkle with garlic powder and paprika.
  • Bake for 40 minutes until no longer pink at the bone and juices run clear.
  • In a large skillet; add olive oil, over medium high heat sauté peppers and zucchini till soft –
  • approximately 10 minutes, set aside.
  • In a medium bowl combine Ricotta, Parmesan, fresh parsley, salt and pepper; stir.
  • Set aside or refrigerate until ready to use.
  • Once chicken is cooked, remove from oven and add pepper/zucchini mixture and dollop spoonfulls of Ricotta mixture over top.
  • Bake for an additional 10 minutes.
• Serve and enjoy!