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Casseroles are a wonderful comfort food, combining ease of preparation with a satisfying blend of flavors. One of the best things about casseroles is their versatility – you can mix and match different ingredients to suit your tastes, and you can create hearty, delicious meals that are perfect for any occasion. If you’re looking for a recipe that combines lean protein, fresh vegetables, and a creamy, cheesy base, then look no further than this Creamy Chicken and Zucchini Casserole.
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This dish features tender chunks of chicken, crisp zucchini, and a rich, creamy sauce, all baked to perfection in a single pan. Whether you’re preparing dinner for your family, looking for an easy meal prep solution, or craving a comforting dish to enjoy on a chilly evening, this casserole checks all the boxes. The recipe is not only packed with flavor but is also a balanced meal, providing protein, healthy fats, and plenty of vegetables.
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Instructions
Step 1: Prepare the Chicken
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Cut the chicken: Start by cutting your chicken into bite-sized pieces. This will help the chicken cook more evenly and quickly. You can use either boneless, skinless chicken breasts or thighs – thighs tend to be juicier, while breasts are leaner, so the choice is yours depending on your preference.
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Season the chicken: In a large mixing bowl, season the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss everything together to coat the chicken evenly in the spices.
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Sauté the chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken and sauté for 5-7 minutes, or until it is golden brown on all sides and cooked through. Since the chicken will finish cooking in the oven later, you just need to get a good sear and cook it through on the stovetop. Transfer the cooked chicken to a plate and set aside.
Step 2: Prepare the Zucchini
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Slice the zucchini: While the chicken is cooking, slice your zucchini into rounds or half-moons about 1/4-inch thick. This will help the zucchini cook quickly and evenly in the casserole.
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Sauté the zucchini: In the same skillet that you used for the chicken, add a little more olive oil if necessary. Add the zucchini and sauté for 4-5 minutes until it starts to soften and become slightly golden. You don’t want to overcook the zucchini since it will continue to cook in the oven. Once the zucchini is just tender, remove it from the skillet and set it aside with the cooked chicken.
Step 3: Prepare the Creamy Sauce
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Combine the creamy sauce ingredients: In a mixing bowl, whisk together the heavy cream, sour cream, chicken broth, mozzarella cheese, Parmesan cheese, and Dijon mustard (if using). The Dijon mustard adds a nice tang to the sauce, but it’s optional if you prefer a more neutral flavor. Season the sauce with salt and pepper to taste.
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Whisk until smooth: Make sure that all the ingredients are well combined and the sauce is smooth. The cheese will begin to melt into the mixture, making the sauce rich and creamy.
Step 4: Assemble the Casserole
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Layer the chicken and zucchini: In a 9×13-inch baking dish, begin by layering the sautéed chicken pieces and zucchini slices. Spread them out evenly across the dish, ensuring that the chicken and zucchini are distributed as evenly as possible. This will help ensure that every bite of the casserole is flavorful and well-balanced.
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Pour the creamy sauce: Once the chicken and zucchini are layered, pour the prepared creamy sauce over the top. Use a spoon or spatula to gently spread the sauce and ensure that all the chicken and zucchini are covered.
Step 5: Bake the Casserole
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Preheat your oven: Preheat your oven to 375°F (190°C) so that it’s ready when you assemble the casserole.
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Bake the casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbling and the top is slightly golden. The cheese should be melted and the sauce should have thickened to a creamy consistency.
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Optional broil: If you like a more golden, crispy top, switch the oven to broil during the last 2-3 minutes of cooking. Watch carefully to avoid burning the casserole – you want the top to be lightly browned and crispy, not overdone.
Step 6: Serve and Garnish
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Garnish: Once the casserole is done, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley for a burst of color and freshness.
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Serve: Serve the casserole warm, and enjoy this creamy, cheesy, and satisfying meal! You can pair it with a simple side salad, roasted vegetables, or a light grain like quinoa or brown rice for a complete meal.
Tips for Success
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Customize the Vegetables: If you want to add more vegetables to the casserole, you can easily add mushrooms, bell peppers, spinach, or even tomatoes. Just be sure to sauté them first to release any moisture before adding them to the casserole.
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Use Rotisserie Chicken: To save time, you can use store-bought rotisserie chicken instead of cooking fresh chicken. Simply shred the rotisserie chicken and skip the sautéing step – it will save you a few minutes in preparation.
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Make Ahead: You can make this casserole ahead of time and store it in the refrigerator for up to 1-2 days before baking. Simply cover the casserole with plastic wrap or foil and refrigerate. When you’re ready to bake, allow it to sit at room temperature for 10-15 minutes before placing it in the oven.
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Leftovers: Leftovers store well in an airtight container in the refrigerator for up to 3 days. The casserole can be reheated in the microwave or in the oven. If reheating in the oven, cover the dish with foil to retain moisture.
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Low-Carb Version: To make this casserole lower in carbs, skip the chicken broth and use a cauliflower base to replace some of the zucchini. You can also use a lighter cheese or reduce the amount of cheese to cut down on calories.
Conclusion
This Creamy Chicken and Zucchini Casserole is a perfect blend of creamy, cheesy goodness and nutritious vegetables. With just a few simple ingredients, you can create a dish that is hearty, flavorful, and satisfying for the whole family. The combination of tender chicken, sautéed zucchini, and rich, creamy sauce makes this casserole a delicious weeknight meal that’s easy to prepare and even easier to enjoy.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 2 boneless, skinless chicken breasts (or thighs), cooked and shredded
- 2 medium zucchinis, sliced thinly
- 1 cup shredded cheddar cheese (or mozzarella)
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil (or Italian seasoning)
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or a little olive oil. - Prepare the chicken:
If not already cooked, cook the chicken breasts by grilling, baking, or pan-searing until fully cooked. Once done, shred the chicken into bite-sized pieces using two forks. - Sauté the zucchini:
Heat the olive oil in a skillet over medium heat. Add the sliced zucchini, season with salt, pepper, garlic powder, and onion powder, and sauté for 3-5 minutes until just tender. Remove from heat. - Make the creamy sauce:
In a large bowl, combine the sour cream (or Greek yogurt), mayonnaise, Parmesan cheese, and half of the shredded cheddar cheese. Stir until smooth, then season with dried basil, salt, and pepper. - Assemble the casserole:
In the prepared casserole dish, layer the shredded chicken, sautéed zucchini, and creamy sauce mixture. Spread everything out evenly. - Add cheese and breadcrumbs:
Sprinkle the remaining cheddar cheese evenly over the top. If you like a crunchy topping, sprinkle breadcrumbs over the cheese layer. - Bake:
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. If you added breadcrumbs, they should be slightly crispy. - Serve and enjoy:
Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or chives, if desired.
Notes
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