Description
This Cheesy Chicken Zucchini Casserole is a comforting and wholesome dish combining tender cooked chicken, fresh zucchini, and a creamy blend of sour cream and cheeses. Baked to golden perfection, it’s an easy, satisfying meal perfect for busy weeknights or family dinners.
Ingredients
Scale
Main Ingredients
- 2 medium zucchini, chopped into bite-sized pieces
- 2 cups cooked chicken breast, chopped or shredded
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil or cooking spray to prevent the casserole from sticking during baking.
- Mix ingredients: In a large bowl, combine the chopped zucchini, cooked chicken, sour cream, garlic powder, onion powder, kosher salt, and ground black pepper. Stir thoroughly to ensure all ingredients are evenly coated.
- Assemble casserole: Transfer the mixture into the prepared baking dish, spreading it out evenly to promote uniform cooking throughout.
- Add cheese topping: Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole mixture to create a cheesy crust.
- Cover and bake: Cover the dish tightly with foil and bake in the preheated oven for 20 minutes. This helps cook the zucchini thoroughly and heats the filling through.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese on top turns golden brown and bubbly, indicating it’s perfectly melted.
- Cool and serve: Allow the casserole to cool for about 5 minutes before serving. This resting time helps the casserole set and enhances the flavors.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Use fresh herbs like parsley or basil for garnish to add freshness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Ensure the zucchini is chopped uniformly to promote even cooking.
- For a lower-fat option, reduce the cheese quantity or use part-skim mozzarella.
