Chicken and Veggie Casserole

Last night I threw together a casserole.  I'm eating it for lunch today and it's delicious! I decided to make a huge batch and freeze several servings for lazy cooking days.  The ingredients listed below are what I used, but you're free to substitute or add other ingredients according to your taste. Cut the recipe in half if you don't need a huge batch.

2 lbs chicken (I used frozen boneless skinless chicken breasts)
1/2 cup light Italian salad dressing
2 small zucchini
2 small yellow squash
1 medium onion
2 cups (or so) frozen mixed veggies (broccoli, cauliflower, carrots)
1 8oz package sliced mushrooms
1 cup edamame beans
1 cup frozen spinach
1 can diced tomatoes (I used Rotell)
1 cup black beans
1 can cream of celery soup (or whatever flavor you have)
1 8oz package shredded cheddar cheese
Salt & Pepper
Mrs. Dash seasoning -- or any herb blend you prefer

In large skillet cook the chicken breasts in the Italian salad dressing and season with salt & pepper (I used Lawry's season salt).  You may also need to add a splash of water to the skillet to keep the moisture level high. When these are cooked through remove from skillet and set aside.  While chicken is cooking chop all veggies to similar sized chunks.  When chicken is removed from pan, leave the remaining salad dressing in the pan and add all veggies. Add Mrs. Dash or other spices/herbs to your taste. Cover and let sautee for several minutes.  Cut chicken into bite-sized pieces and add to veggies.  Add cream of celery soup to the veggie/chicken mixture -- mix it in kinda of well, but don't stress about breaking up every little bit of it.  It'll take care of itself in the oven. 

Transfer the skillet contents to a large baking dish.  This makes a LOT, so you might need two baking dishes.  I used a deep 9x13 pan and it was filled to the top.   Add the shredded cheese to the top and pop in the oven.  Bake for about 30 minutes at 350 or until the cheese is bubbly and delicious.

Servings:  About 16 half-cup servings.