This Easy Chicken Zucchini Casserole is a warm and hearty dish that’s packed with juicy chicken and fresh zucchini. It’s super simple to make and perfect for busy nights!
I love how it’s a one-pan meal—less cleanup! Plus, the cheese on top gets all melty and delicious. It’s like a hug from the oven! 😊
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives a nice texture and mild flavor. If you don’t have zucchini, yellow squash or eggplant can work well in its place.
Red Bell Pepper: This adds color and sweetness. You can substitute it with green bell pepper for a sharper taste or even use diced tomatoes for more moisture.
Cooked Chicken: I like using rotisserie chicken for convenience. If you want a lighter option, shredded turkey is great too, or you can use beans for a vegetarian twist!
Cheeses: I love mozzarella for its meltiness, but you can use cheddar or a cheese blend. If you’re dairy-free, try a vegan cheese alternative.
Cream of Chicken Soup: This adds creaminess to the casserole. If you need a lighter option, a homemade version using chicken broth and flour can work, or use cream of mushroom soup for a different flavor.
How Do I Get the Perfect Golden Brown Topping?
The topping is what makes this casserole special! To ensure it gets that lovely golden brown color, follow these tips:
- Make sure to mix the breadcrumbs with melted butter thoroughly. This adds flavor and helps with browning.
- Spread the breadcrumbs evenly over the top—it helps to cover all areas without clumping.
- If the topping isn’t browning enough after the casserole is cooked, pop it under the broiler for a minute or two while watching closely to avoid burning.
Let it cool for a few minutes after baking so the cheese sets a bit, making it easier to serve. Enjoy this warm, cozy dish! 😊
Easy Chicken Zucchini Casserole
Ingredients:
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 red bell pepper, diced
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme (or Italian seasoning)
- Salt and black pepper to taste
- 1 cup seasoned breadcrumbs (for topping)
- 2 tbsp butter, melted (to mix with breadcrumbs)
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prepare and around 30-35 minutes to bake. So, in total, you’re looking at about 50 minutes from start to dinner time. Perfect for a busy weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Get your baking dish ready by lightly greasing a 9×13 inch dish to prevent sticking.
2. Make the Base Mixture:
In a large mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, dried thyme, salt, and pepper. Use a spoon to stir everything together until it’s nice and smooth.
3. Add the Veggies and Chicken:
Now it’s time to add the chopped zucchini, diced red bell pepper, cooked chicken, and half of the shredded mozzarella cheese into the bowl. Mix gently to ensure everything is evenly coated with the creamy mixture. It’s going to look colorful and appetizing!
4. Spread it into the Dish:
Carefully transfer the mixture into your prepared baking dish. Spread it out evenly so it cooks nicely throughout.
5. Prepare the Topping:
In a small bowl, mix the seasoned breadcrumbs with the melted butter until it’s combined well. This will make a crunchy, tasty topping!
6. Assemble the Casserole:
Sprinkle the breadcrumb mixture evenly across the top of the casserole. Then, sprinkle the remaining mozzarella cheese and Parmesan cheese over the breadcrumbs for that cheesy goodness.
7. Bake in the Oven:
Place the baking dish in the preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when the casserole is bubbly and the top is a lovely golden brown.
8. Cool and Serve:
Once baked, take it out of the oven and let it cool for about 5 minutes before serving. This helps everything set and makes it easier to scoop out portions. Enjoy your creamy, cheesy chicken zucchini casserole!
This casserole combines tender chicken and fresh zucchini in a creamy sauce, topped with a crispy breadcrumb crust. It’s a perfect comfort food that’s easy and delicious!
FAQ for Easy Chicken Zucchini Casserole
Can I Use Fresh Chicken Instead of Cooked?
Yes! If you prefer using fresh chicken, simply cook and shred it before adding it to the casserole. You can bake, boil, or sauté the chicken until it’s fully cooked and no longer pink inside. Remember to let it cool slightly before shredding!
Can I Add Other Vegetables?
Absolutely! This casserole is very versatile. Feel free to add other veggies like spinach, mushrooms, or carrots. Just chop them into similar sizes so they cook evenly. If using firmer vegetables, you may want to precook them slightly to ensure they’re tender by the end of baking.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat in the microwave or in a preheated oven at 350°F (175°C) until warmed through. You can add a splash of broth or a little water to keep it moist!
Can I Make This Casserole in Advance?
Yes! You can prepare the casserole ahead of time and refrigerate it unbaked. When you’re ready to cook, just pop it in the oven from the fridge. It may need an extra 5-10 minutes in the oven if it’s coming straight from the fridge, so keep an eye on it!
