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Chicken Zucchini Casserole

Ultimate Chicken Zucchini Casserole for Comfort Food Lovers

Enjoy a wholesome Chicken Zucchini Casserole filled with layers of chicken, zucchini, and potatoes in a creamy cheese sauce. Perfect for family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 medium Zucchini Substitution: Try yellow squash for a colorful twist.
  • 3 cups Cooked Chicken Breast Use rotisserie chicken for added convenience.
  • 4 medium Potatoes You can swap in sweet potatoes for a new flavor profile.
  • 1 medium Red Bell Pepper Optional, but recommended for extra flavor.
  • 1 cup Shredded Mozzarella Cheese Opt for dairy-free cheese if you're looking for lighter options.
  • 1/2 cup Shredded Cheddar Cheese Freshly shredded cheese melts better than store-bought pre-shredded varieties.
For the Sauce
  • 2 cloves Minced Garlic Sauté until soft for maximum aroma and taste.
  • 1 medium Diced Onion Sauté until soft for maximum aroma and taste.
  • 2 tablespoons Olive Oil/Butter Substitute olive oil for butter for a healthier version.
  • 1 cup Heavy Cream/Whole Milk Substitution: Half-and-half or unsweetened oat milk with cornstarch works beautifully for dairy-free.
  • 1/2 cup Grated Parmesan Cheese
  • 2 tablespoons All-Purpose Flour Use gluten-free flour for a gluten-free alternative.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dried Italian Herbs

Equipment

  • 9x13-inch casserole dish
  • Skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
  2. In a skillet, heat 2 tablespoons of olive oil or butter over medium heat. Sauté the diced onion and minced garlic for about 3-4 minutes until soft and fragrant.
  3. Sprinkle 2 tablespoons of all-purpose flour over the sautéed mixture, stirring continuously. Gradually whisk in 1 cup of heavy cream, thickening the sauce for about 3-5 minutes.
  4. Lower the heat and mix in 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried Italian herbs. Stir in ½ cup of grated Parmesan cheese until melted.
  5. Layer thinly sliced potatoes at the bottom of the greased dish, followed by zucchini, shredded chicken, and red bell pepper if using.
  6. Drizzle one-third of the creamy sauce over the layers, repeating the process twice more and finishing with the remaining sauce on top.
  7. Top with 1 cup of shredded mozzarella cheese and ½ cup of shredded cheddar cheese before covering with aluminum foil.
  8. Bake for 35 minutes, uncover and bake for another 15-20 minutes until golden and bubbly.
  9. Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 400mgIron: 3mg

Notes

Pat zucchini slices dry to reduce moisture. Use freshly shredded cheese for best results. Allow casserole to rest before slicing for easier serving.

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