1 onion, sliced - optional
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt and black pepper to taste
1 tablespoon dried oregano
1 teaspoon dried basil
1 (15 ounce) package frozen mixed vegetables, thawed
1 1/2 cups peeled & diced chicken, thawed
1 cup shredded Cheddar cheese
1 (12 ounce) package frozen zucchini or celery, thawed
1 (8 ounce) package cream cheese
In a medium saucepan, heat olive oil over medium heat. Add onion and garlic and stir fry until golden brown on all sides, about 10 minutes. Stir in salt and pepper and saute until lightly browned, about 10 minutes. Stir in oregano and basil; cook 2 minutes. Remove from heat.
Dredge chicken and vegetable in lemon juice and allow to cool.
In a large bowl combine mixed vegetables, chicken, cheese, chicken, spinach and cheese. Mix thoroughly and spoon mixture into a 2 quart casserole dish, layering vegetables over chicken. Cover and chill overnight. Preheat oven to 350 degrees F (175 degrees C).
Remove casserole from refrigerator and bake in preheated oven for 10 to 15 minutes, or until chicken is tender.
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