A delicious and easy-to-make Cheesy Chicken and Zucchini Casserole that combines shredded chicken, fresh zucchini, and a blend of cheeses for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
3 cups cooked chicken, shredded
4 medium zucchinis, sliced
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup breadcrumbs (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, sliced zucchinis, cherry tomatoes, cream of chicken soup, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly coated.
Grease a 9×13 inch baking dish with olive oil. Pour the chicken and zucchini mixture into the dish, spreading it out evenly.
Sprinkle the shredded cheddar and mozzarella cheeses over the top of the mixture. If using breadcrumbs, sprinkle them evenly over the cheese layer for added crunch.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for 5 minutes before serving.
Notes
For a low-carb version, replace the cream of chicken soup with a homemade version using heavy cream and chicken broth.
Add other vegetables like bell peppers or spinach for extra nutrition and flavor.