This chicken zucchini casserole is a warm and hearty meal that combines juicy chicken and fresh zucchini, all baked together with cheese. Perfect for a cozy dinner!
I love how it’s an easy way to sneak in some veggies. Plus, who doesn’t love a bubbly cheese topping? You just mix, bake, and enjoy—dinner made super simple!
Key Ingredients & Substitutions
Zucchini: This vegetable adds a nice texture and mild flavor. If you can’t find zucchini, consider using yellow squash as a tasty alternative. It cooks similarly and blends well.
Cooked Chicken: I always use rotisserie chicken for convenience, but any cooked chicken works. Leftover grilled or baked chicken will be delicious here as well.
Cheese: Mozzarella brings great stretch and creaminess, while Parmesan adds a sharp flavor. You can substitute cheddar or a dairy-free cheese if you prefer.
Heavy Cream: If you want a lighter dish, you can use half-and-half or even low-fat milk. For a dairy-free option, try coconut milk or almond milk, but keep in mind the flavor will change slightly.
How Do I Get the Zucchini Just Right in My Casserole?
Cooking the zucchini properly is key for a successful casserole. You don’t want mushy veggies, so here’s what to do:
- Sauté the zucchini and peppers for about 5 minutes until they begin to soften, but not so much that they lose their crunch.
- Ensure to season them well while cooking to bring out their flavor.
- Remember, they will continue to cook in the oven, so undercooking slightly is fine.
By following these tips, your zucchini will add freshness and a bit of bite to the dish!
Easy Chicken Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium zucchinis, chopped into bite-sized pieces
- 2 cups cooked chicken breast, diced
- 1/2 cup red bell pepper, diced
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or mixed herbs)
- Salt and black pepper to taste
- Fresh basil leaves (for garnish)
How Much Time Will You Need?
This casserole takes approximately 10 minutes to prepare and about 25-30 minutes to bake. So, in just under an hour, you’ll have a delicious, home-cooked meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) to make sure it’s hot and ready to go while you prepare the casserole.
2. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about a minute, just until it becomes fragrant. Then, toss in the chopped zucchinis and diced red bell pepper. Cook and stir this veggie mix until they begin to soften, about 5 minutes. Season with a bit of salt, black pepper, and the Italian seasoning to enhance their flavor.
3. Mix in the Chicken:
In a large mixing bowl, combine the cooked chicken pieces with your sautéed vegetables. For a creamy texture, pour in the heavy cream and stir everything together until well combined.
4. Assemble the Casserole:
Now, transfer the chicken and veggie mixture into a greased casserole dish, spreading it out evenly. Then, generously sprinkle the shredded mozzarella and grated Parmesan cheese over the top to create a deliciously cheesy layer.
5. Bake It:
Place the casserole dish in your preheated oven and bake uncovered for about 25-30 minutes. The casserole is ready when the cheese is bubbly and turns a lovely golden brown.
6. Cool & Serve:
Once it’s out of the oven, let the casserole cool for a few minutes. Before serving, garnish with fresh basil leaves for a nice touch of color and flavor. Enjoy your creamy, cheesy chicken zucchini casserole!
FAQ About Easy Chicken Zucchini Casserole
Can I Add Other Vegetables to This Casserole?
Absolutely! You can mix in vegetables like mushrooms, spinach, or even broccoli to customize the dish to your liking. Just make sure to sauté any hard vegetables first to ensure everything cooks evenly.
Is There a Low-Carb Option for This Recipe?
Yes! You can replace the heavy cream with unsweetened almond milk and use a low-carb cheese blend to keep it lighter. Additionally, you might consider substituting zucchini for pasta or cauliflower rice for a low-carb twist.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
Can I Freeze This Casserole?
Yes, you can freeze the casserole! Assemble it but do not bake. Wrap it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When you’re ready to eat it, thaw in the refrigerator overnight, then bake as directed. You may need to add a few extra minutes to the baking time.