Chicken and Squash Casserole

Chicken and Squash Casserole 2 tsp oil 1 onion, chopped 1 pound zucchini, cut into 1/4-inch-thick slices 1 pound yellow squash, cut into 1/4-inch-thick slices 1 (14-1/2-ounce) can diced tomatoes 1/4 cup chopped fresh basil 1 teaspoon garlic powder 1 (10-3/4-ounce) can cream of chicken soup 1 cup sour cream 1 cup shredded sharp Cheddar cheese 4 cups chopped cooked chicken 1/2 teaspoon black pepper 2 tablespoons bread crumbs Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray. In a large skillet over high heat, heat oil; saute, onion, zucchini, and yellow squash 10 minutes, or until softened. Stir in tomatoes, basil, and garlic powder. Set aside. In a medium bowl, combine soup, sour cream, cheese, chicken and pepper. In the casserole dish, layer half the vegetable mixture, then half the chicken mixture; repeat. Sprinkle top with bread crumbs. Bake 45 minutes, or until hot and bubbly.