This Easy Baked Chicken and Zucchini Casserole is a cozy dish featuring tender chicken and fresh zucchini, all baked together in a creamy sauce. It’s super simple to make!
I love how this meal makes the kitchen smell amazing while it bakes! Plus, it’s perfect for using up any extra veggies you have. Trust me, leftovers taste even better the next day!
Key Ingredients & Substitutions
Zucchini: This recipe shines with fresh zucchini. If you can’t find any, yellow squash works well too. Both have a similar texture and flavor but keep in mind to respect the cooking time to get them tender.
Cooked Chicken: Using rotisserie chicken is a time-saver and adds great flavor. If you have leftover chicken, that’s a perfect substitute! For a vegetarian option, you could use cooked chickpeas or tofu.
Cheddar and Parmesan Cheeses: I love using sharp cheddar for its bold taste. You can swap it with mozzarella for a milder flavor or even a dairy-free cheese if you’re lactose intolerant. The Parmesan adds a lovely salty touch; nutritional yeast works as a substitute for a vegan option.
Cream of Chicken Soup: This adds creaminess, but if you want a healthier choice, try using a homemade version or cream of mushroom soup. Both will blend well with the other ingredients.
How Do I Make Sure My Casserole is Nice and Creamy?
A creamy texture makes this casserole delicious! Here’s how to achieve that:
- Mix the cream of chicken soup, sour cream, and mayonnaise thoroughly until smooth. This is key for a creamy base.
- If you prefer a lighter casserole, consider reducing the amount of mayonnaise or using Greek yogurt instead.
- Don’t skip the stirring step after adding chicken and zucchini. It ensures everything is coated and contributes to the creaminess!
Remember, a little patience goes a long way when it comes to baking. Allow it to rest for a few minutes after pulling it from the oven to thicken up before serving!
Easy Baked Chicken and Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 medium zucchinis, chopped
- 2 cups cooked chicken, diced (rotisserie or cooked breasts)
For the Cheeses:
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
For the Creamy Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes for prep and around 30-35 minutes for baking. So, in total, you’ll need around 45 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your casserole will cook evenly. Also, lightly grease a 9×13 inch casserole dish to make it easy to serve later.
2. Make the Creamy Base:
In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Use a spatula or spoon to stir everything together until it’s nice and smooth. This creamy mixture is the heart of your casserole!
3. Mix in the Veggies and Chicken:
Next, add the chopped zucchini and the diced chicken into the creamy mixture. Gently stir to ensure each piece of zucchini and chicken is evenly coated with that delicious sauce.
4. Assemble the Casserole:
Pour the mixture into your prepared casserole dish, spreading it out evenly. This makes sure every bite is full of flavor!
5. Add the Cheeses:
Now it’s time for the cheesy goodness! Sprinkle the shredded cheddar and Parmesan cheeses over the top of the casserole. This will create a yummy crust as it bakes!
6. Bake to Perfection:
Place the casserole in the oven and bake for about 30-35 minutes. Look for the casserole to be bubbling and the cheese to be golden brown on top, indicating it’s ready to enjoy.
7. Cool and Garnish:
Once done, carefully remove the casserole from the oven. Let it cool for a few minutes before serving. This allows it to set a little, making serving easier.
8. Serve with Love:
Before serving, give the casserole a sprinkle of freshly chopped parsley for a pop of color and a fresh flavor boost. Enjoy your creamy, cheesy, and comforting Easy Baked Chicken and Zucchini Casserole!
This dish is a wonderful weeknight dinner option that’s sure to become a family favorite!
FAQ for Easy Baked Chicken and Zucchini Casserole
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! If using raw chicken, you can cook it beforehand or sauté it lightly until fully cooked. Just be sure to chop it into bite-sized pieces for even cooking in the casserole.
Can I Swap Out the Zucchini?
Yes, if you don’t have zucchini on hand, you can substitute it with other vegetables like yellow squash, broccoli, or even spinach. Just adjust the cooking time slightly as needed for different vegetables.
How Should I Store Leftover Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through. You can also microwave it in short intervals.
Can I Make This Casserole in Advance?
Definitely! You can prepare the casserole a day ahead and store it in the refrigerator before baking. Just be sure to cover it with foil. When ready to bake, you may need to add an extra 5-10 minutes to the cooking time if baking it straight from the fridge.
