Casserole: Chicken Zucchini Casserole

Ingredients

• 1 tablespoon plus 2 teaspoons olive oil, divided
• 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
• 1 teaspoon kosher salt, divided
• 1 teaspoon garlic pepper
• 2 large zucchini, cut into ½ -inch pieces
• 1 heaping cup chopped red and yellow bell pepper, 2 small bell peppers
• 1 teaspoon minced garlic
• 2 tablespoons butter
• ⅓ cup all-purpose flour
• 1 cup low sodium chicken broth
• 1 cup whole milk
• 3 ounces reduced fat cream cheese, (⅓ less fat Neufchatel), cut into cubes
• 1 ¼ cups shredded part-skim mozzarella cheese, divided
• ¼ cup shredded Parmesan, divided
• ½ teaspoon freshly ground black pepper
• 3 tablespoons seasoned panko bread crumbs, I use Italian style