Greek Chicken Casserole

Greek Chicken Casserole
1-1/2 teaspoons olive oil
1 medium yellow onion, halved and sliced
2 cloves garlic, chopped
1 pound skinless boneless chicken breast, cut into 6 pieces
1 zucchini, chopped
14-1/2 ounces canned tomatoes with juice
1 teaspoon dried oregano
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Feta cheese, crumbled
Preheat the oven to 400�F. Heat the oil in a Dutch oven or large oven-proof skillet. Saut the onion and garlic for approximately 5 minutes over medium-high heat until the onion turns golden brown. Add the chicken and stir and cook until all sides turn white. Add the zucchini and continue to cook for 10 minutes. Pour the juice from the canned tomatoes into the pot. Break up the tomatoes and add them to the pot. Stir in the oregano, bay leaves, salt, and pepper. Simmer, covered, for 10 minutes.
Top with Feta cheese and place, uncovered, in the oven for 15 minutes.
Serves: 4.
from Chef Shane's Cooking Blog