Chicken & Zucchini in Cream Sauce

Sometimes life gets in the way. Not because things are going wrong, but more because there is just so many new life events going on you don't have time to stop and do the things you really want to do for fun. For me that includes this blog. I just have not had the time to stop and write. The last year and a half have been a whirlwind. I was married, became a stepmother to two wonderful munchkins, traveled over seas, worked, moved and completed some coursework. Life just would not slow down long enough to allow to many hobbies. It still has not slowed down. I think I have just started to become accustomed to the pace. The one thing I have not stopped doing is cooking. It is one hobby of mine no one minds me taking the time to do. However, even that seemed to stall for a while. My inventive kitchen days became routine family meals with little variation built around my kids likes and dislikes...I decided that has to change. Kids will not learn to try new things if I do not give them new foods to try. So I went back to experimenting. One product of that experimentation is a dish so yummy it was gone before I could even ask my husband what he thought of it.

Chicken & Zucchini in Cream Sauce

2-3 cups of sliced zucchini rounds cut about 1/4" thick
1.5 lbs cubed raw chicken breast
1 can of cream of chicken soup
1/2 cup each diced onion and peppers
4oz cream cheese
1 tbs brown mustard
1 tbs horseradish
1 tbs soy sauce
1 tsp garlic
1/2 cup shredded Parmesan cheese
salt and pepper to taste

Preheat oven to 400 degrees. Layer the zucchini, onion and peppers in a baking dish. Place cubed chicken on top. Reserve the Parmesan cheese for now. Then in a bowl combine all other ingredients. Spread the mixture over the chicken as evenly as possible. Bake for 10 minutes uncovered, remove and sprinkle the Parmesan over the top, then return to the oven for another 20 minutes.

remove from oven and let rest at least 10 minutes (it will be bubbly) then serve.