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Chicken & Zucchini Casserole
  • 3 tablespoons butter, divided
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 large zucchini, cut into ½-inch pieces
  • 1 large red bell pepper, chopped
  • ⅓ cup all-purpose flour
  • 1 cup no-salt-added chicken broth
  • 1 cup whole milk
  • 3 ounces reduced-fat cream cheese
  • 1 ¼ cups shredded part-skim mozzarella cheese, divided
  • ¾ teaspoon ground pepper
  • ½ teaspoon salt
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