This Easy Baked Chicken and Zucchini Casserole is a tasty meal made with juicy chicken, tender zucchini, and creamy cheese. It’s like a warm hug on a plate!
I love how simple it is to whip up! Just layer everything in a dish, bake, and voilà—dinner is served! Feel free to sneak in extra veggies; they just make it better! 😄
Key Ingredients & Substitutions
Chicken: Using cooked chicken is key here. You can simplify it with a rotisserie chicken or use leftover chicken. If you need a vegetarian option, try canned chickpeas or white beans instead for a protein boost!
Zucchini: Fresh zucchini is essential, but if you can’t find it, yellow squash is a great alternative. For a low-carb version, you can even use cauliflower rice instead. Just adjust cooking times to suit the ingredient.
Cheese: Cheddar and mozzarella are creamy and melty—just the way I like it! Feel free to mix in gouda or pepper jack for added flavor. For a dairy-free option, try vegan cheeses or nutritional yeast!
Condensed Soup: Cream of chicken soup gives flavor and creaminess. You can swap it with homemade cream sauce, or for a lighter option, use pureed white beans. It adds protein and creaminess without the heavy ingredients!
How Do You Ensure Your Casserole Comes Out Perfectly Baked?
Baking the casserole until bubbly and golden brown is crucial for the perfect texture. Here’s how to keep an eye on it:
- Preheat the oven fully before baking; this ensures even cooking.
- Check at the 25-minute mark. The casserole should be hot and bubbly, with golden cheese.
- If the top isn’t browning enough, broil for an additional 1-2 minutes—stay close to avoid burning!
Let it rest after baking. This helps the flavors meld and makes serving easier!
Easy Baked Chicken and Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked chicken, diced or shredded
- 2 medium zucchinis, chopped
- 1 cup carrots, chopped (optional)
For the Cheese Mixture:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Creamy Base:
- 1 can (10.5 oz) cream of chicken soup (or homemade cream sauce)
- 1 cup sour cream or Greek yogurt
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
For Garnishing:
- Fresh parsley, chopped
- Olive oil or butter (for greasing dish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to bake, making it a deliciously quick dinner option. You’ll spend a little time mixing ingredients and then let the oven do the work! Enjoy a cozy meal in just about 40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that the casserole bakes evenly. While that’s heating up, lightly grease a baking dish with olive oil or butter. This keeps the casserole from sticking!
2. Mix the Veggies and Chicken:
In a large bowl, combine the cooked chicken, chopped zucchini, and carrots if you decide to add them. Give it a good stir to mix everything together.
3. Prepare the Creamy Mixture:
In another bowl, mix together the cream of chicken soup, sour cream (or Greek yogurt), milk, garlic powder, onion powder, salt, and pepper until smooth and well combined. This is the rich sauce that makes the casserole delicious!
4. Combine and Transfer:
Pour the creamy mixture over your chicken and vegetable mix and stir it all together until everything is coated nicely. Then, transfer this mixture to your prepared baking dish, spreading it out evenly.
5. Add the Cheese:
Sprinkle the shredded cheddar, mozzarella, and Parmesan cheeses evenly over the top of your casserole. This will create a gooey, cheesy crust as it bakes!
6. Bake and Enjoy:
Place the casserole in the preheated oven and bake for about 25-30 minutes, or until it’s bubbly and the cheese is golden brown. The delicious aroma will fill your kitchen!
7. Let it Rest and Serve:
Once out of the oven, let it rest for about 5 minutes before serving. This helps it set up a bit, making it easier to dish out. Garnish with freshly chopped parsley for a pop of color and flavor!
8. Dig In:
Serve it warm and enjoy the creamy, cheesy goodness that fills your plate with cozy flavors!
This casserole is perfect for a family dinner and makes great leftovers too—if there are any left!
FAQ for Easy Baked Chicken and Zucchini Casserole
Can I Use Raw Chicken Instead of Cooked?
It’s best to use cooked chicken for this recipe, as raw chicken needs a longer cooking time. However, if you want to use raw chicken, cut it into small pieces and bake the casserole for an additional 15-20 minutes to ensure it’s fully cooked through.
Can I Substitute the Cream of Chicken Soup?
Absolutely! You can use homemade cream sauce made with butter, flour, and chicken broth, or substitute with a creamy vegetable soup for a vegetarian option. For a lighter choice, consider using pureed white beans for creaminess without the heaviness of soup!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or oven until heated through. Adding a splash of milk before reheating can help retain creaminess!
Can I Add More Vegetables to This Casserole?
Definitely! This casserole is very flexible. You can add chopped bell peppers, spinach, or even broccoli. Just make sure any extra vegetables are cut into similar sizes so they cook evenly!
