This Easy Baked Chicken and Zucchini Casserole is a comforting dish that’s super simple to make! With tender chicken, fresh zucchini, and cheesy goodness, it’s a family favorite!
Plus, it’s a great way to sneak in some veggies. I always get happy looks at the dinner table when this one comes out. Give it a try, you might just have leftovers for lunch! 😄
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken to save time! If you’re vegetarian, try using cooked lentils or chickpeas for a hearty swap. You can even use shredded tofu for a meatless option.
Zucchini: Fresh zucchini adds great texture, but you could also use yellow squash if you can’t find any. Cauliflower florets are another tasty option for a low-carb substitute.
Creamy Base: I used sour cream for creaminess, but Greek yogurt works just as well and adds a nice tang. Non-dairy yogurt can also be a good alternative if you’re looking for a dairy-free option.
Cheese: Mozzarella gives a nice stretch, while Parmesan adds flavor. If you’re after a lighter dish, consider reducing the cheese or using a lower-fat version. Nutritional yeast is a great cheesy flavor substitute, especially for vegans!
How Do I Get the Zucchini Just Right in Casserole?
Preparing zucchini for your casserole is key! If you want to avoid watery results, you can salt the zucchini slices first. Here’s how:
- Slice the zucchini and sprinkle a little salt over them.
- Let them sit for about 10 minutes, then pat them dry with a paper towel. This helps draw out moisture.
- Now, add them into your mix! This step makes a big difference in texture.
Enjoy your casserole without soggy surprises!
Easy Baked Chicken and Zucchini Casserole
Ingredients You’ll Need:
- 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
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup mayonnaise
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional: 1/2 cup breadcrumbs or crushed crackers for topping
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prepare and 25-30 minutes to bake, for a total of around 45-50 minutes. It’s a great option for a quick weeknight dinner that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). While it’s heating up, take a 9×13-inch baking dish and lightly grease it with olive oil or a non-stick cooking spray. This helps prevent the casserole from sticking.
2. Sauté the Veggies:
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent. Then, stir in the minced garlic and cook for another minute until it’s fragrant. Remove the skillet from heat and set aside.
3. Mix the Filling:
In a large bowl, combine the cooked chicken, sliced zucchini, sautéed onion and garlic, sour cream, mayonnaise, dried oregano, dried basil, and a sprinkle of salt and pepper. Mix everything together until it’s well combined and evenly coated. The creamy base really brings this casserole to life!
4. Transfer to Baking Dish:
Now, pour the chicken and zucchini mixture into your prepared baking dish. Spread it out evenly to ensure even cooking.
5. Add the Cheese:
Top the casserole with the shredded mozzarella and grated Parmesan cheese. If you want an extra crispy topping, sprinkle the breadcrumbs or crushed crackers evenly over the cheese.
6. Bake:
Place the casserole in the oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and slightly golden on top—yum!
7. Cool and Garnish:
Once out of the oven, let the casserole sit for about 5 minutes before serving. This helps it to set a little. Before serving, sprinkle some freshly chopped parsley on top for a burst of color and freshness.
8. Serve and Enjoy:
Serve it warm on plates or right from the baking dish. This casserole is perfect on its own or paired with a simple side salad or some crusty bread. Enjoy your comforting meal!
Frequently Asked Questions (FAQ)
Can I Use Raw Chicken Instead of Cooked?
While it’s best to use cooked chicken for this recipe, you can use raw chicken if you prefer. Just add it to the skillet first, cook it through until no longer pink, then shred or dice it before mixing everything together. You may need to adjust the baking time to ensure the chicken is fully cooked.
Can I Substitute Other Vegetables?
Absolutely! Feel free to mix in or substitute other vegetables, like spinach, bell peppers, or broccoli. Just be mindful of the cooking times; softer vegetables may need less time to cook and should be added later in the mixing process.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat individual portions in the microwave or warm it in the oven at 350°F (175°C) until heated through.
Can This Casserole Be Frozen?
Yes! You can freeze the casserole before or after baking. If freezing before baking, cover it well with plastic wrap, then aluminum foil. When you’re ready to bake it, you can cook it straight from the freezer, just extend the baking time. If freezing after baking, let it cool completely before wrapping and freezing.
