Chicken Zucchini Casserole Recipe

Why You’ll Love This Recipe

This chicken zucchini casserole is easy to make and full of comforting flavors. The zucchini adds a light, fresh element, while the chicken provides lean protein, making this dish both filling and healthy. The creamy sauce binds everything together, and the melted cheese on top adds an irresistible golden, bubbly finish. It’s an ideal dish for anyone looking for a low-carb, flavorful dinner that doesn’t sacrifice taste for health.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 3 medium zucchinis, sliced into thin rounds

• 1 cup shredded mozzarella cheese (or cheddar, for a different flavor)

• 1/2 cup grated Parmesan cheese

• 1/2 cup heavy cream (or half-and-half for a lighter version)

• 1/4 cup chicken broth

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried Italian seasoning

• Salt and pepper, to taste

• 1 tablespoon olive oil (for sautéing)

• 1/4 cup breadcrumbs (optional, for topping)

• Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).

2. Sauté the zucchini:
   Heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 3-4 minutes, stirring occasionally, until the zucchini is slightly softened but still retains some bite. Season with a pinch of salt and pepper. Remove from the heat and set aside.

3. Prepare the sauce:
   In a separate bowl, mix the heavy cream, chicken broth, garlic powder, onion powder, and Italian seasoning. Season with salt and pepper to taste. Stir in half of the mozzarella cheese and all of the Parmesan cheese.

4. Assemble the casserole:
   In a large casserole dish, spread the sautéed zucchini evenly on the bottom. Top with the shredded chicken, then pour the sauce over the chicken and zucchini mixture. Sprinkle the remaining mozzarella cheese on top.

5. Add breadcrumbs (optional):
   If you’d like a crispy topping, sprinkle the breadcrumbs over the cheese layer.

6. Bake:
   Cover the casserole dish with aluminum foil and bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted. If you added breadcrumbs, remove the foil and bake for an additional 5 minutes to allow the top to crisp up.

7. Serve:
   Garnish with fresh parsley if desired and serve immediately.

Servings and Timing

• Servings: 4-6

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add vegetables: You can add other vegetables like spinach, bell peppers, or mushrooms to the casserole for extra flavor and nutrients.

• Low-carb version: For a keto-friendly version, you can skip the breadcrumbs and use almond flour for a low-carb topping.

• Make it spicy: Add a pinch of red pepper flakes or diced jalapeños to the sauce for a spicy kick.

• Make it creamy: Use full-fat coconut milk instead of heavy cream for a dairy-free, creamy version of the casserole.

Storage/Reheating

• Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave for 2-3 minutes, until warmed through.

FAQs

1. Can I use raw chicken for this recipe?

Yes, you can use raw chicken, but you’ll need to cook it first. Sauté or bake the chicken, then shred it before adding it to the casserole.

2. Can I make this casserole ahead of time?

Yes, you can prepare the casserole ahead of time and store it in the refrigerator, uncooked, for up to 24 hours. When you’re ready to bake, just pop it in the oven and cook as directed.

3. Can I use a different cheese?

Absolutely! You can use any cheese you prefer, such as cheddar, provolone, or gouda. Adjust the cheese according to your taste for a different flavor profile.

4. Can I make this dish dairy-free?

Yes, you can use a dairy-free cream substitute (like coconut cream or almond milk) and dairy-free cheese for the sauce to make the dish dairy-free.

5. How do I keep the zucchini from getting too watery?

To prevent the zucchini from releasing too much moisture, be sure to sauté it for a few minutes to remove some of the excess water before adding it to the casserole. If you like, you can also pat the zucchini slices dry with a paper towel after slicing.

6. Can I use frozen zucchini for this recipe?

It’s best to use fresh zucchini for the best texture. Frozen zucchini may release more water, which could make the casserole watery. If using frozen, thaw and drain the zucchini well before sautéing it.

7. Can I make this casserole spicy?

Yes! Add red pepper flakes, jalapeños, or even a spicy cheese like pepper jack to the casserole to give it some heat.

8. Can I add other proteins?

Yes, you can swap the chicken for turkey, ground beef, or even cooked shrimp for a different flavor. Just make sure to adjust the cooking time accordingly for any substitutions.

9. Can I freeze this casserole?

Yes, you can freeze the unbaked casserole for up to 3 months. To bake, thaw it overnight in the refrigerator and then bake as directed.

10. Can I use other herbs for this casserole?

Absolutely! Feel free to swap the Italian seasoning for fresh herbs like thyme, oregano, or rosemary for a different flavor profile.

Conclusion

Chicken zucchini casserole is a comforting, healthy, and flavorful dish that’s perfect for family dinners or meal prepping. With its combination of tender chicken, creamy sauce, and fresh zucchini, it’s a wholesome meal that is easy to make and sure to please everyone at the table. Whether you’re serving it as a weeknight dinner or for a special occasion, this dish is a guaranteed hit!