This cozy chicken zucchini casserole is a great way to enjoy tender chicken and fresh zucchini all in one dish! The creamy flavor and cheesy topping make every bite delicious.
I love how it’s a one-pan meal, which means less cleanup for me. Plus, it’s a perfect way to sneak in some veggies! Who knew a casserole could be this comforting? 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts provide a great base, but you can swap in rotisserie chicken for convenience or use turkey if that’s what you have on hand.
Zucchini: This dish shines with fresh zucchini, but if you’re out, yellow squash works well too. You might even try other veggies like bell peppers or spinach.
Cheese: I love using cheddar for its melting quality, but mozzarella is a nice choice too. If you’re looking for a lower fat option, try part-skim versions.
Sour Cream: Greek yogurt is a healthy substitute for sour cream. It’s creamy and adds a nice tang, plus it’s packed with protein!
How Do I Sauté Zucchini Without Making It Soggy?
Sautéing zucchini is quick, but you want to avoid that soggy texture. Start with a hot skillet and don’t overcrowd the pan so the zucchini can brown nicely.
- Heat olive oil in the skillet until shimmering.
- Add zucchini in a single layer; cook for 2–3 minutes without stirring.
- Once they start to brown, stir and cook for another 2 minutes. Keep an eye on them; you’re looking for tender yet slightly firm pieces.
How to Make Easy Chicken Zucchini Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 medium zucchinis, sliced into half-moons
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
For the Creamy Layer:
- 1 cup shredded cheddar cheese (or mozzarella)
- 1 cup sour cream or Greek yogurt
- 1/2 cup grated Parmesan cheese
Seasonings:
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This delicious casserole will take about 10 minutes for prep and 25-30 minutes to bake, so you’re looking at roughly 40 minutes total from start to finish. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 375°F (190°C). Lightly grease a medium casserole dish to prevent the casserole from sticking later on.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the diced chicken to the skillet and season with salt, pepper, and half of the Italian seasoning. Cook until the chicken is browned and cooked through, which should take about 6–8 minutes. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
Using the same skillet, add the chopped onion and minced garlic. Sauté them together until the onion softens, which should take about 3 minutes. Stir frequently so the garlic doesn’t burn!
4. Add the Zucchini:
Now, add the sliced zucchini and the remaining Italian seasoning to the skillet. Cook for about 5 minutes, or until the zucchini is just tender but still has a little bite to it.
5. Combine Everything:
Return the cooked chicken to the skillet with the vegetables. Stir everything together until evenly mixed.
6. Create the Creamy Mixture:
Remove the skillet from heat, and mix in the sour cream (or Greek yogurt) and half of the cheddar cheese. Stir until everything is well combined.
7. Assemble the Casserole:
Next, transfer the mixture to the prepared casserole dish, spreading it out evenly. Top it off with the remaining cheddar cheese and the grated Parmesan cheese for that delicious cheesy crust.
8. Bake & Enjoy:
Place the casserole in the preheated oven and bake for 20–25 minutes. You’ll know it’s done when the cheese is melted and bubbly with a slightly golden top. It looks amazing and the aroma will fill your kitchen!
9. Garnish and Serve:
Once baked, take the casserole out of the oven and let it cool slightly. Finish it with a sprinkle of fresh parsley or basil before serving. This casserole is hearty, comforting, and perfect for any occasion!
Enjoy your hearty and delicious Easy Chicken Zucchini Casserole!
FAQ About Easy Chicken Zucchini Casserole
Can I Use Cooked Chicken Instead of Raw?
Absolutely! Using cooked, shredded rotisserie chicken is a great time-saver. Just skip the initial cooking step and mix the cooked chicken with the vegetables before adding the creamy layer.
What Other Vegetables Can I Add?
You can customize this casserole by adding other vegetables like bell peppers, spinach, or even mushrooms. Just make sure to sauté them until they’re tender before mixing them in!
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cooking time to accommodate for the cold temperature.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven or microwave until warmed through. If reheating in the oven, cover it with foil to keep the cheese from browning too much.
