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Cheesy Zucchini Chicken and Rice Bake

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This cheesy zucchini chicken and rice bake is a creamy, comforting casserole loaded with tender chicken, fluffy rice, fresh zucchini, and plenty of melted cheese. It’s an easy one-dish dinner that’s perfect for busy weeknights or family meals.

Ingredients

  • 2 cups cooked boneless, skinless chicken breasts or thighs, diced
  • 3 cups cooked white or brown rice
  • 2 medium zucchini, diced or sliced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (10.5-ounce) can cream of chicken soup
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup chicken broth
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • Optional Topping:
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 cup extra shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Cook the onion until softened, then stir in the garlic and cook for 1 minute.
  3. In a large bowl, combine the cooked chicken, cooked rice, zucchini, sautéed onion, garlic, cream of chicken soup, sour cream or Greek yogurt, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
  4. Fold in most of the cheddar, mozzarella, and Parmesan cheese, reserving some for the topping.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Sprinkle the reserved cheeses evenly over the top.
  7. If using, mix the panko breadcrumbs with the melted butter and scatter over the cheese.
  8. Bake for 30 to 35 minutes, or until the casserole is hot, bubbly, and lightly golden.
  9. Let the casserole rest for 10 minutes before serving.
  10. Garnish with chopped fresh parsley and serve warm.

Notes

  • Rotisserie chicken is a great time-saving substitute.
  • Broccoli, spinach, or mushrooms can replace the zucchini.
  • Use cooked rice for the best texture and even baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat with a splash of chicken broth if the casserole becomes too thick or dry.

Nutrition

Find it online: https://thefamilycooking.com/cheesy-zucchini-chicken-and-rice-bake/