This Easy Chicken Zucchini Casserole is a warm and cozy dish packed with juicy chicken and tender zucchini. It’s super simple to make and is a great way to use up any extra veggies.
Plus, who doesn’t love a one-pan meal? It’s like a big hug in a dish! I like to serve it with a side of rice for extra goodness. Give it a try, and your taste buds will thank you!
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis work best for this recipe. If zucchini isn’t available, yellow squash makes a good substitute. You could also use thinly sliced eggplant for a twist!
Chicken: Using leftover cooked chicken makes this dish easy and quick. I often opt for rotisserie chicken for its flavor and convenience. If you’re vegetarian, chickpeas or tofu can be a great substitute!
Cheese: Mozzarella gives a nice stretch, while Parmesan adds a rich flavor. If you’re dairy-free, try using a blend of nutritional yeast and non-dairy cheese for a similar taste!
Sour Cream or Greek Yogurt: Both add creaminess to the dish. Greek yogurt serves as a healthy alternative. If you need a dairy-free option, coconut yogurt could work as well, but it might alter the flavor slightly.
How Do I Layer the Casserole Correctly?
Layering is key to getting all the flavors to meld together evenly. Start with a base of zucchini, which helps absorb moisture. Then, add your chicken mixture, followed by the cheese. Repeat the layers to allow flavors to build.
- First layer: Zucchini slices at the bottom for moisture.
- Second layer: Half of the chicken mixture, spreading it evenly.
- Third layer: Sprinkle cheese on top to get a bubbly crust.
- Repeat those layers for the remaining ingredients.
Covering the dish with foil during baking helps to steam the zucchini and chicken, making everything tender and tasty! Don’t forget to uncover it at the end for that beautiful, golden top!
Easy Chicken Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium zucchinis, sliced into rounds
- 2 cups cooked chicken, shredded or diced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil
- Optional: 1/4 teaspoon red pepper flakes for a little heat
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious chicken zucchini casserole will take you about 15 minutes for preparation and around 40 minutes for baking. In total, you can expect about 55 minutes from start to finish, and most of it is hands-off time while it bakes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While that’s warming up, take a moment to lightly grease a casserole dish with olive oil or cooking spray. This will prevent sticking and make serving easier!
2. Sauté the Veggies:
In a large skillet, heat the olive oil over medium heat. Add in the chopped onion and let it sauté for about 3-4 minutes until it starts to soften. Once it’s ready, throw in the minced garlic and cook for another minute until it’s fragrant. Then, remove everything from the heat—they’re ready to join the party!
3. Mix the Filling:
In a large bowl, combine your cooked chicken, the sautéed onion and garlic, sour cream, mayonnaise, dried basil, oregano, salt, black pepper, and those optional red pepper flakes for a bit of spice—if you like it! Mix everything together until well combined and creamy.
4. Layer It Up:
In the prepared casserole dish, start by layering half of the sliced zucchini evenly across the bottom. Next, spread half of the chicken mixture over the zucchini layer. After that, sprinkle half of the mozzarella and Parmesan cheese on top. Repeat these layers until all ingredients are used—starting with zucchini and ending with cheese.
5. Bake the Casserole:
Cover the casserole with foil and pop it into the preheated oven for 25 minutes. This helps to cook the zucchini perfectly and keep everything moist. After 25 minutes, carefully remove the foil and bake uncovered for another 15 minutes, until the cheese is bubbly and beautifully golden brown.
6. Cool and Serve:
Let the casserole rest for about 5 minutes before serving, as this will help everything set up nicely. When you’re ready, garnish with some freshly chopped parsley or basil for a pop of color. Now, enjoy your easy chicken zucchini casserole as a comforting main dish with a side of rice or a fresh salad!
Frequently Asked Questions (FAQ)
Can I Use Fresh Chicken in This Recipe?
Absolutely! You can use raw chicken by sautéing it in the skillet before adding the onions and garlic. Simply cook the diced chicken until it’s no longer pink, then proceed with the recipe. Just ensure it’s fully cooked, reaching an internal temperature of 165°F (75°C).
What If I Don’t Have Zucchini?
No problem! If zucchini is unavailable, you can substitute it with yellow squash or thinly sliced eggplant. These alternatives will work similarly in texture and flavor, providing that same comforting vibe!
Can I Make This Casserole Ahead of Time?
Yes! This casserole can be assembled in advance. Just prepare it up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, add a few extra minutes to the baking time since it will be coming from the fridge!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the microwave or pop it back in the oven at 350°F (175°C) until heated through. If it seems dry, add a splash of chicken broth or a little extra cheese for moisture!
