This Easy Baked Chicken and Zucchini Casserole is a yummy one-dish meal. Packed with juicy chicken, tender zucchini, and cheese, it’s like a warm hug! 🥰
I love how quick it is to put everything together, then just pop it in the oven. It makes dinner easy, and the leftovers are great for lunch. Plus, who doesn’t love a cheesy meal?!
Key Ingredients & Substitutions
Chicken: I recommend using rotisserie chicken for this recipe. It saves time, and the flavor is fantastic. You can also use leftover chicken or a mix of thighs and breasts for variety.
Zucchini: Fresh zucchini is the star here, but if you can’t find any, yellow squash works well too. Just remember to slice them evenly to ensure even cooking.
Cheese: I prefer using mozzarella for its melting quality and Parmesan for a tangy bite. If you’re looking for a lighter option, reduce the cheese or use reduced-fat versions.
Greek Yogurt: This adds a creamy texture; however, if you’re dairy-free, consider using cashew cream or coconut yogurt instead. Both bring richness without the dairy!
Seasoning: Italian seasoning is a great go-to, but feel free to mix in dried herbs you enjoy or even fresh ones if available. Fresh basil or thyme adds wonderful flavor.
How Can I Ensure My Casserole Is Creamy and Not Dry?
The key to a creamy casserole is the right balance of moisture and fat. Here are some tips to keep it just right:
- Moist Chicken: Make sure your chicken is fully cooked but not overdone before adding it to the mix. Overcooked chicken can dry out, making your casserole less enjoyable.
- Sour Cream or Yogurt: Don’t skip the dairy component! This is crucial for adding creaminess. If you’re substituting, ensure your alternative is thick and rich.
- Cover While Baking: Bake covered with foil for part of the time. This traps moisture and helps cook ingredients together beautifully.
- Let It Rest: After baking, let the casserole sit for a few minutes before serving. This allows everything to set up nicely.
Easy Baked Chicken and Zucchini Casserole
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 3 medium zucchinis, sliced into rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise (optional, for extra creaminess)
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Time Estimate:
This delicious casserole only takes about 15 minutes to prepare, and then you’ll bake it for 40 minutes. So, total cooking time is about 55 minutes, making it perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important so that your casserole cooks evenly. Grease a 9×13-inch baking dish with a bit of olive oil or non-stick spray to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them for about 3-5 minutes until the onion is translucent and fragrant. This step adds a wonderful flavor to your casserole!
3. Mix the Casserole Ingredients:
In a big mixing bowl, combine the cooked chicken, sautéed onions, garlic, sliced zucchini, sour cream, and optional mayonnaise for creaminess. Sprinkle in the Italian seasoning, and season with salt and pepper. Mix everything together until it’s well combined.
4. Transfer to Baking Dish:
Carefully transfer the chicken and zucchini mixture into the greased baking dish. Spread it out evenly so it cooks uniformly.
5. Cheese Topping:
Now for the cheesy goodness! Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the casserole.
6. Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 15 minutes. You’ll know it’s done when the cheese is bubbly and golden brown!
7. Let It Rest:
Once out of the oven, let the casserole rest for about 5 minutes. This resting time helps to set everything perfectly.
8. Serve and Enjoy:
If you like, garnish with freshly chopped parsley before serving. Enjoy this comforting and creamy casserole warm, and savor every bite!
This delightful dish is perfect for a quick dinner and will surely become a family favorite!
FAQ about Easy Baked Chicken and Zucchini Casserole
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the frozen chicken completely before cooking. You can thaw it overnight in the refrigerator or quickly by placing it in a sealed plastic bag and submerging it in cold water. Cook it fully before shredding to use in the casserole.
What Can I Substitute for Zucchini?
If you don’t have zucchini, yellow squash makes a great substitute. You could also use other vegetables like bell peppers or spinach, but adjust cooking times accordingly since different veggies may cook at different rates.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance. Just cover it tightly with foil and refrigerate. When you’re ready to bake it, you may need to add a few extra minutes to the cooking time if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or in the oven until heated through. You might want to add a splash of milk or broth to keep it moist while reheating!
