This Easy Chicken Zucchini Casserole is the perfect comfort food! With tender chicken, fresh zucchini, and a creamy sauce, it’s both tasty and simple to whip up.
This dish is a family favorite at my house! It makes a big batch, so there are always leftovers for lunch the next day. Plus, I love how colorful it looks on the table! 🥒🍗
Key Ingredients & Substitutions
Cooked Chicken: Shredded chicken is essential for this casserole. You can use leftover rotisserie chicken for convenience. If you’re vegetarian, consider using chickpeas or cooked lentils instead.
Zucchini: Fresh zucchini provides a nice texture and flavor. If you can’t find zucchini, yellow squash works great too! Other veggies like spinach or bell peppers can also be sautéed and added.
Cheese: I recommend mozzarella and cheddar for a nice flavor combo. Feel free to swap these out for your favorite melty cheeses like Monterey Jack or Gouda.
Sour Cream: Greek yogurt is a healthy substitute here! If you need a dairy-free option, use a non-dairy sour cream or cashew cream.
Mayonnaise: This adds creaminess to the dish. You can skip it if you’re watching calories or use a vegan mayo as a substitute.
How Do I Get the Vegetables Just Right?
Sautéing the zucchini and onions is a key step to ensure they don’t release too much moisture in the casserole. To get this right, follow these steps:
- Heat your skillet to medium. Adding too high of heat can burn the garlic.
- Sauté onions until soft, about 3-4 minutes, then add garlic for just 30 seconds so it doesn’t burn.
- Add zucchini and cook for 5-6 minutes. You want them tender but not mushy.
- Season with salt and pepper to enhance the flavors.
These tips help keep your casserole from becoming watery and ensure a delicious texture. Enjoy your cooking!
Easy Chicken Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups cooked chicken, shredded or diced (about 2-3 chicken breasts)
- 3 medium zucchinis, sliced into rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
For the Cheesy Mixture:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
For Seasoning:
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Optional: 1/4 teaspoon red pepper flakes for a bit of heat
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This casserole will take about 15 minutes to prepare and around 30 minutes to bake. You can have a delicious and comforting meal ready in about 45 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While that’s heating, grab a 9×13 inch casserole dish and lightly grease it with cooking spray or some olive oil to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Once hot, add the chopped onion and sauté until it’s soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, ensuring it doesn’t burn. Then, toss in the sliced zucchini, sautéing for about 5-6 minutes, until they’re just tender. Season with salt, pepper, and the Italian seasoning, then remove from heat.
3. Combine the Ingredients:
In a large mixing bowl, combine the cooked chicken, sautéed zucchini and onions, sour cream, mayonnaise, and half of the shredded mozzarella and cheddar cheeses. Stir everything together until mixed well. This will form your creamy filling!
4. Assemble the Casserole:
Transfer the chicken and veggie mixture into the greased casserole dish, spreading it out evenly. Then, sprinkle the remaining mozzarella, cheddar cheese, and Parmesan cheese over the top. This will create a delicious cheesy crust as it bakes!
5. Bake the Casserole:
Place the casserole in the preheated oven and bake uncovered for 25-30 minutes. You’re looking for it to be bubbly and for the cheese to be nicely golden brown on top.
6. Serve and Enjoy:
Once it’s done baking, remove it from the oven and let it rest for about 5 minutes to cool slightly. Garnish with fresh parsley or basil if desired. Serve warm as a hearty main dish. It pairs well with a side salad or some crusty bread. Enjoy your delicious chicken zucchini casserole!
FAQ for Easy Chicken Zucchini Casserole
Can I Use Fresh Zucchini Instead of Frozen?
Yes, fresh zucchini is preferred for this dish as it adds a better texture and flavor! If you’re using frozen zucchini, make sure it is fully thawed and drained to avoid excess moisture in your casserole.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or in the oven at 350°F (175°C) until heated through.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole a day in advance. Just assemble it, cover it tightly, and refrigerate. When you’re ready to bake, remove it from the fridge and add about 10-15 minutes to the baking time to ensure it heats through completely.
What Can I Use Instead of Mayonnaise?
If you’re looking for a lighter option, you can simply omit the mayonnaise or substitute it with Greek yogurt or a vegan mayo for a dairy-free option. This will still keep your casserole creamy and delicious!
