Description
This chicken zucchini casserole features a perfect combination of tender shredded chicken, fresh garden zucchini, and a rich, savory cream sauce. Topped with a golden, bubbly layer of melted mozzarella and parmesan cheese, this comforting dish is an ideal weeknight solution for busy families. It is simple to assemble, protein-packed, and works beautifully as a meal-prep option that tastes even better the next day.
Ingredients
3 cups cooked chicken, shredded or diced
3 medium zucchinis, thinly sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1 cup sour cream
1/2 cup mayonnaise
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard casserole dish.
Heat olive oil in a skillet over medium heat and sauté the onion and garlic until soft and fragrant.
In a large bowl, combine the cooked chicken, sliced zucchini, and the sautéed onion mixture.
Fold in the sour cream, mayonnaise, Italian seasoning, salt, and pepper until well coated.
Transfer the mixture to the prepared casserole dish and spread it in an even layer.
Top the dish with the shredded mozzarella and grated parmesan cheese.
Bake for 30 minutes until the casserole is bubbly and the top is golden brown.
Notes
You can swap the sour cream for plain Greek yogurt for a healthier boost. This dish uses leftover rotisserie chicken to speed up prep time. If using meal prep, store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American