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Chicken Zucchini Casserole

Creamy Chicken Zucchini Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup shredded sharp cheddar cheese (4 oz)
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups shredded cooked chicken
  • 2 medium zucchini (about 2 cups sliced)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Method
 

  1. Preheat oven to 375°F (190°C). Melt butter; whisk in flour and cook 1 min. Slowly whisk in milk until thickened, 3‑4 min. Off heat, stir in cheddar, sour cream, salt, pepper, garlic powder, and onion powder.
  2. Spread chicken and zucchini in a 9x13‑inch dish. Pour sauce over and fold to coat.
  3. Toss panko with melted butter; sprinkle evenly over the casserole.
  4. Bake until bubbling and golden brown, 25‑30 minutes.
  5. Rest 5 minutes, then scoop and serve.

Notes

Let the casserole sit for 5 minutes after baking so the sauce can set. Rotisserie chicken cuts prep time to under 10 minutes. For the crispest top, broil for 1 minute right at the end, watching closely.