Creamy Chicken & Zucchini Casserole

This comforting casserole brings together tender chicken and fresh zucchini in the most delicious creamy sauce! Your whole family will absolutely love this hearty dish, and it’s such a clever way to get everyone excited about eating their veggies. Plus, with 34 grams of protein per serving, you’ll feel satisfied and energized.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 1 hour, Serves: 8 people, Yield: 8 cups

Nutrition Profile: No Added Sugar, Mediterranean Diet, Sesame-Free, Weight Loss, Nut-Free, Soy-Free, High-Protein, Egg-Free

Nutrition Facts (per serving): 279 Calories, 11g Fat, 9g Carbs, 34g Protein

Ingredients You’ll Need

Butter: You’ll need 3 tablespoons divided – this creates the perfect base for browning and makes our creamy sauce extra rich. I always use real butter because it adds so much flavor!

Chicken breast: 2 pounds of boneless, skinless chicken breast cut into 1-inch pieces. This gives you plenty of tender, juicy protein that cooks evenly throughout the casserole.

Zucchini: 2 large zucchini cut into ½-inch pieces. Fresh zucchini works best here – it adds great texture and soaks up all those amazing flavors.

Red bell pepper: 1 large red bell pepper chopped up. The sweet, colorful pepper makes this dish so much more vibrant and delicious.

Garlic: 4 cloves minced – because garlic makes everything better! Fresh garlic really makes a difference in the overall flavor.

Italian seasoning: 1 teaspoon of this herb blend adds that perfect Mediterranean touch. You can use store-bought or make your own mix.

All-purpose flour: ¼ cup helps thicken our creamy sauce to the perfect consistency. Regular flour works great here.

Chicken broth: ¾ cup of no-salt-added chicken broth adds depth without making it too salty. Low-sodium works perfectly too.

Whole milk: ¾ cup creates that creamy, rich texture we all love. The whole milk really makes a difference in taste and creaminess.

Cream cheese: 3 ounces of chive-and-onion cream cheese takes this sauce to the next level! The flavored cream cheese adds so much more taste than plain.

Mozzarella cheese: 1¼ cups shredded part-skim mozzarella divided – some goes in the sauce and some on top for that golden, bubbly finish.

Seasonings: ¾ teaspoon ground pepper and ½ teaspoon plus ⅛ teaspoon salt to bring all the flavors together perfectly.

How to Make Chicken & Zucchini Casserole

Step 1: Preheat your oven to 400°F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken pieces and cook them, stirring occasionally, until they’re well browned all over – this takes about 8 to 10 minutes. Transfer the beautiful golden chicken to a medium bowl and set aside.

Step 2: Add the zucchini pieces, chopped bell pepper, minced garlic, and Italian seasoning to the same pan. Cook everything together, stirring occasionally, until the vegetables start to soften – about 4 to 6 minutes. Transfer this colorful veggie mixture to the bowl with your chicken.

Step 3: Add the remaining 2 tablespoons butter to the pan. Stir in the flour and cook, stirring constantly, until the flour starts to turn golden brown – about 1 minute. Slowly add the chicken broth and milk, bringing everything to a boil while whisking often to prevent lumps.

Step 4: Remove the pan from heat and add the cream cheese and ¾ cup of mozzarella. Stir until everything melts together into a smooth, creamy sauce. Season with the pepper and salt – it should taste amazing at this point!

Step 5: Here’s an important step – thoroughly drain any liquid from your chicken-and-vegetable mixture. Then stir the chicken and veggies into that gorgeous cheese sauce. Transfer everything to a 2-quart baking dish and place it on a foil-lined baking sheet. Sprinkle the remaining ½ cup mozzarella on top.

Step 6: Bake until the top is golden brown and the edges are bubbling beautifully – about 18 to 20 minutes. Let it stand for 10 minutes before serving. This resting time helps everything set up perfectly!

Easy and Quick Chicken & Zucchini Casserole Version

Want to save time? You can absolutely use rotisserie chicken for this recipe! Just remove the skin and shred about 3 cups of meat. Skip the chicken browning step and add the shredded chicken directly to the vegetables when they’re done cooking. This cuts your prep time in half and still tastes incredible!

Serving Ideas

This hearty casserole is honestly a complete meal all by itself! But if you want to make it stretch further, serve it with a crisp green salad or some crusty bread for soaking up that amazing sauce. It also works wonderfully over rice or creamy mashed potatoes if you want to make it even more filling.

Storage

Let the casserole cool to room temperature, then store it in airtight containers in the refrigerator for up to 3 days. You can also freeze it for about a month, though the zucchini might get a bit softer. To reheat, use the microwave on medium power, checking and stirring every 30 seconds until it’s heated through.

Substitutions

No zucchini? Try yellow squash or even broccoli florets! You can swap the red bell pepper for any color you have on hand. If you don’t have chive-and-onion cream cheese, regular cream cheese with a tablespoon of dried chives works great too. Feel free to use any cheese you love – cheddar or Swiss would be delicious alternatives!

Pro Tips

• Don’t skip the draining step: Make sure to drain all liquid from the chicken and vegetables before mixing with the sauce. This prevents a watery casserole!
• Use the foil-lined baking sheet: This catches any drips and makes cleanup so much easier.
• Let it rest: Those 10 minutes of resting time really help the casserole set up perfectly for serving.
• Make ahead magic: You can assemble this completely and refrigerate for up to 2 days before baking!

FAQs

Can I use rotisserie chicken?

You bet! Store-bought rotisserie chicken is a fantastic time-saver. Just remove the skin, pull the meat from the bones, and shred it up. You’ll need about 3 cups of shredded chicken. The nutritional profile will change slightly, but it’ll still be delicious!

Why place the baking dish on a foil-lined baking sheet?

This is such a smart trick! The foil-lined baking sheet catches any sauce that might bubble over during baking. It makes cleanup a breeze and protects your oven from any spills.

What should I serve with this casserole?

Honestly, this casserole is pretty complete on its own! But a simple green salad pairs beautifully, and crusty bread is perfect for soaking up any extra sauce. You could also serve it over rice or mashed potatoes to make it even heartier.

How should I store and reheat leftovers?

Sure thing! Let it cool completely, then store in the fridge for up to 3 days in airtight containers. For reheating, use the microwave on medium power and stir every 30 seconds until heated through. You can also freeze it for about a month, though the zucchini texture might change a bit.

I’d love to hear how this casserole turns out for your family! Did you try any fun variations or substitutions? Share your experience in the comments – your tips might help other home cooks too!