This Cheesy Zucchini Chicken and Rice Casserole is a warm and comforting dish that’s easy to whip up. It blends tender chicken, fresh zucchini, and fluffy rice all covered in gooey cheese!
I love how it’s a one-pan wonder—fewer dishes mean more time for Netflix! Plus, the kids will love the cheesy goodness, and you’ll feel good about sneaking in the veggies! 😄
Key Ingredients & Substitutions
Chicken: I recommend using cooked chicken breast because it’s lean and tender. If you’re short on time, rotisserie chicken is a great alternative; just shred it before adding to the dish. You can also use leftover turkey or even beans for a vegetarian twist!
Zucchini: Fresh zucchini adds a nice texture and flavor. If you can’t find zucchini, yellow squash works well too. You could even substitute other vegetables like spinach or bell peppers, just make sure to cook them down to remove excess moisture.
Cheese: Cheddar and mozzarella create a wonderful cheesy blend. Feel free to switch cheddar for a sharper cheese like Gruyère or use pepper jack for a kick! If you’re dairy-free, there are great plant-based cheese options available.
Sour Cream: This adds creaminess and tang. Greek yogurt works as a good substitute, or you can use cream cheese for a richer flavor. If you’re watching calories, look for low-fat versions!
How Do I Get the Best Flavor from My Vegetables?
Cooking the onions and garlic first is key to boosting the flavor of your casserole. It develops the base of your dish and makes everything taste so much better!
- Heat the skillet over medium heat before adding olive oil to prevent sticking.
- Sauté the onions until they’re soft and translucent, then add garlic for the last minute to avoid burning.
- Adding the grated zucchini afterwards gives it a chance to cook quickly, melding flavors without becoming too soggy.
Cheesy Zucchini Chicken and Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked chicken breast, shredded or diced
- 1 ½ cups cooked white or brown rice
- 2 medium zucchinis, grated or finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded mozzarella cheese
- 1 cup milk (whole or 2%)
- ½ cup sour cream or Greek yogurt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried Italian herbs (or a blend of basil, oregano, thyme)
- Salt and pepper to taste
- Olive oil for sautéing
Optional Toppings:
- ¼ cup grated Parmesan cheese (for topping)
- Chopped fresh parsley or green onions (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 25-30 minutes to bake, making it a quick and satisfying meal option. Expect about 45-50 minutes from start to finish, including prep and baking time!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 375°F (190°C). Take a 9×13-inch casserole dish and lightly grease it – this helps prevent sticking later on.
2. Sautéing the Aromatics:
In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them together until the onion turns translucent and fragrant, which should take about 3-4 minutes.
3. Cooking the Zucchini:
Now, add the grated zucchini to your skillet. Continue to cook for another 5 minutes until the zucchini becomes tender and has released most of its moisture. Don’t forget to season with salt and pepper during this time!
4. Making the Cheese Sauce:
In a separate saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook for about 1 minute to create a roux. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Keep cooking until the sauce thickens, which should take 3-5 minutes.
5. Mixing in the Cheesy Goodness:
Take the sauce off the heat and mix in the sour cream, Italian herbs, salt, and pepper. Then, fold in the shredded cheddar and mozzarella cheeses until it’s all melted and creamy.
6. Combining Ingredients:
In a large bowl, combine the cooked chicken, cooked rice, sautéed zucchini mixture, and your creamy cheese sauce. Stir everything together thoroughly to ensure each ingredient is well mixed.
7. Layering in the Casserole Dish:
Transfer the mixture into your prepped casserole dish and spread it out evenly across the bottom.
8. Adding Toppings:
If you like, sprinkle some extra shredded cheddar and grated Parmesan cheese on top for a deliciously bubbly and golden crust when baked.
9. Baking the Casserole:
Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until it’s heated through and the cheese on top is bubbly and lightly browned.
10. Cooling and Serving:
Once out of the oven, let the casserole cool for about 5 minutes. This helps it set a little. Feel free to garnish with chopped fresh parsley or green onions before serving!
Enjoy your hearty, cheesy, and veggie-packed casserole! It’s perfect for family dinners or meal prep for the week ahead!
FAQ About Cheesy Zucchini Chicken and Rice Casserole
Can I Use Leftover Chicken?
Absolutely! Leftover rotisserie chicken, grilled chicken, or any cooked chicken works perfectly in this recipe. Just shred or dice it before adding to the casserole.
Can I Freeze the Casserole?
Yes, you can freeze this casserole! Just make sure it’s fully cooled before wrapping it tightly in plastic wrap or aluminum foil. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until heated through.
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash is a great alternative! Alternatively, you can use chopped spinach, bell peppers, or even mushrooms to add different flavors and textures to the dish.
Is There a Dairy-Free Option?
Yes! You can use dairy-free cheese alternatives and replace the sour cream with a plant-based yogurt. Just make sure the vegetable broth and milk you choose are also dairy-free. These swaps will still keep your casserole delicious and creamy!
