Low-Carb Chicken Zucchini Casserole | Cooking Professionally

Ingredients

• 3 tablespoons butter, divided
• 2 pounds chicken breast, boneless and skinless, cut into 1-inch pieces
• 2 large zucchinis, cut into 1/2-inch pieces
• 1 large red bell pepper, chopped
• 1/3 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup whole milk
• 3 ounces reduced-fat cream cheese
• 1 1/4 cups part-skim mozzarella cheese, shredded, divided
• 3/4 teaspoon ground pepper
• 1/2 teaspoon salt