This easy baked chicken and zucchini casserole is a winner for busy nights! With tender chicken, fresh zucchini, and cheesy goodness, it’s both healthy and tasty.
I love how everything cooks together in one dish. Less cleanup means more time to relax. Plus, you can customize it with your favorite veggies—yum!
Key Ingredients & Substitutions
Cooked Chicken: These days, I love using rotisserie chicken. It’s already cooked, saving time. If you have leftover chicken from another meal, that works perfectly too. You can even use canned chicken in a pinch!
Zucchini: Zucchini adds moisture and a mild flavor. For a fun twist, you can substitute with yellow squash or even spinach for a different texture and taste.
Cream Cheese: Cream cheese gives a rich texture. If you’re looking for a lighter option, try using low-fat cream cheese or Greek yogurt. Both work well in this dish!
Cheddar Cheese: I use sharp cheddar for a bold flavor, but you can replace it with Monterey Jack, Gouda, or even a dairy-free cheese if needed.
Herbs: Dried thyme adds a nice touch, but feel free to swap it for fresh herbs like parsley or basil if you have them on hand.
How Do I Ensure My Casserole is Creamy and Not Dry?
Getting that perfect creamy consistency is key! Here are some tips to help:
- Start with softened cream cheese to mix easily into the sauce. It helps create a smooth texture.
- When adding milk, do so gradually and whisk well to prevent lumps.
- Don’t skip the flour. It acts as a thickener, making the sauce extra creamy.
- Ensure you cover the casserole for the first half of baking if you notice it browning too quickly; this will keep moisture in.
- Let it rest for a few minutes after baking. This helps the casserole set and keeps it from being too runny!
Easy Baked Chicken and Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked chicken breast, cubed or shredded
- 2 medium zucchinis, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced (optional)
- 1 cup cream cheese, softened
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
The total time for this recipe is about 45 minutes. It includes around 10 minutes for preparation and another 25-30 minutes for baking. It’s a quick and easy way to prepare a delicious meal!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). Grab a baking dish and lightly grease it with cooking spray or a bit of butter to prevent sticking.
2. Cook the Vegetables:
In a skillet over medium heat, melt the butter. Once melted, add the chopped onion and minced garlic. If you’re including carrots, toss them in too. Sauté everything for about 4-5 minutes until they are softened and fragrant.
3. Add Zucchini:
Now, stir in the diced zucchini and cook for an additional 2-3 minutes, just until the zucchini is slightly tender. Season this mixture with salt, pepper, and your choice of dried thyme or Italian seasoning for extra flavor.
4. Make the Sauce:
Sprinkle the flour over your vegetable mixture, stirring well to coat. Gradually whisk in the milk, then keep cooking and stirring until the mixture thickens and starts to bubble, usually about 2-3 minutes.
5. Combine with Cream and Chicken:
Remove the skillet from the heat. Stir in the softened cream cheese and sour cream until the mixture is nice and smooth. Add the cooked chicken and half of the shredded cheddar cheese to this creamy mix, stirring until everything is well combined.
6. Assemble the Casserole:
Pour the entire chicken and zucchini mixture into the greased baking dish. Sprinkle the remaining shredded cheddar cheese and the Parmesan cheese evenly over the top for a delicious cheesy crust.
7. Bake:
Place your casserole in the preheated oven and bake uncovered for about 25-30 minutes, until it is bubbly and the cheese on top is golden brown.
8. Serve Time:
Once out of the oven, let it cool down slightly. Garnish with freshly chopped parsley to add a pop of color and flavor. Serve it warm and enjoy your comforting, creamy chicken and zucchini casserole!
Frequently Asked Questions
Can I Use Fresh Zucchini or Should It Be Cooked First?
You can use fresh zucchini! Simply dice it and add it to the skillet raw. It will cook through perfectly as it bakes in the casserole, adding great texture to the dish.
How Can I Make This Dish Gluten-Free?
To make this casserole gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that all other ingredients, like the chicken broth, sour cream, and cheese, are also certified gluten-free.
Can I Freeze Leftovers?
Absolutely! You can freeze leftovers in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until warmed through.
What Can I Serve with This Casserole?
This baked chicken and zucchini casserole is delicious on its own but pairs wonderfully with a fresh garden salad or steamed vegetables for a complete meal. You can also serve it over rice or quinoa for added heartiness!
