This Easy Baked Chicken and Zucchini Casserole is a tasty, one-dish meal. It features juicy chicken and fresh zucchini, all baked together in a creamy sauce. Yum!
If you’re like me, you appreciate a dish that’s simple to make and clean up. Just mix it all up, bake, and you’re ready to enjoy a comforting dinner with little fuss!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is perfect here. Feel free to use rotisserie chicken for convenience, or even leftover chicken from another meal. If you’re vegetarian, consider using cooked chickpeas or tofu instead!
Zucchini: This dish shines with fresh zucchini, but you can also use yellow squash or even broccoli if zucchini isn’t available. Just chop them similarly for even cooking.
Cheese: I love the mix of cheddar and mozzarella for creaminess and flavor. If you’re looking for a lighter option, try using part-skim mozzarella or a dairy-free alternative like cashew cheese.
Sour Cream and Mayonnaise: Sour cream adds creaminess, but Greek yogurt can be a healthier substitute. In place of mayonnaise, you could use a dairy-free mayo or even cottage cheese for a protein boost.
Herbs: Dried basil and oregano are great, but feel free to experiment with fresh herbs, like thyme or parsley. They add a bright flavor, especially when garnished on top!
How Do I Ensure My Casserole is Creamy and Delicious?
The key to a creamy casserole is all in the mixing and baking! Make sure to blend your wet ingredients well before adding the chicken and veggies. Here’s a quick guide:
- Combine sour cream, mayonnaise, milk, and Parmesan in a bowl. Mixing well prevents clumps.
- After adding the chicken and veggies, gently fold everything together. You want to coat the chicken and zucchini without breaking them apart.
- Don’t skip the cheese topping! It melts beautifully and provides a lovely golden crust.
- Let the casserole rest for a few minutes after baking. This helps it set and makes serving easier.
With these simple tips, you’re on your way to a perfect chicken and zucchini casserole!
Easy Baked Chicken and Zucchini Casserole
Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 3 medium zucchinis, chopped into bite-sized pieces
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and around 30 minutes to bake. Overall, you should plan for about 45 minutes from start to finish. It’s a quick and satisfying meal that’s perfect for busy weeknights!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a medium to large baking dish. This will help prevent sticking and make cleanup easier!
2. Sauté the Veggies
In a skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and chopped onion. Sauté them for about 3-4 minutes, or until they become soft and fragrant. Now, toss in the chopped zucchini and continue cooking for another 5 minutes until they’re tender. Remove the skillet from heat and set aside.
3. Prepare the Sauce
In a large mixing bowl, combine the sour cream, mayonnaise, milk, and grated Parmesan cheese. Add the dried basil, dried oregano, salt, and pepper. Stir everything together until it’s nice and smooth!
4. Mix Everything Together
Now it’s time to bring it all together! Gently fold in the cooked chicken, sautéed veggies (zucchini, onion, and garlic), half of the cheddar cheese, and half of the mozzarella cheese into the sauce mixture. Make sure everything is well combined.
5. Assemble the Casserole
Transfer the mixture to the prepared baking dish, spreading it out evenly. Don’t forget to sprinkle the remaining cheddar and mozzarella cheeses on top for a delicious cheesy crust!
6. Bake
Place the baking dish in the preheated oven and bake for 25 to 30 minutes. You’ll want to see it bubbling and the cheese golden brown—this means it’s perfectly cooked!
7. Garnish and Serve
Once baked, take the casserole out of the oven and let it rest for about 5 minutes. This helps it set a little bit. Finally, sprinkle some chopped fresh parsley on top for a pop of color and serve it warm. Enjoy your hearty, creamy chicken and zucchini casserole!
FAQ About 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 it ensures the casserole cooks evenly and stays moist. If you do want to use raw chicken, you’ll need to pre-cook it beforehand or cube it and bake it in the casserole for an additional 15-20 minutes to ensure it’s thoroughly cooked.
How Can I Make This Dish Healthier?
You can make some simple swaps to lighten it up! Use low-fat sour cream and mayonnaise, substitute Greek yogurt for sour cream, and opt for reduced-fat cheese. You can also add more veggies, like spinach or bell peppers, to boost the nutrition!
Can I Make This Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. When you’re ready to bake, just add a few extra minutes to the cooking time if it’s coming directly from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through. You may want to cover it with foil to prevent it from drying out.
