There’s something incredibly comforting about a warm, cheesy casserole fresh from the oven, and this Chicken & Zucchini Casserole is no exception.
Packed with tender chicken, fresh zucchini, and a creamy sauce, it’s the perfect dish for busy weeknights or cozy family gatherings.
I love how simple it is to whip up, yet it feels like a special treat.
Ingredient List
For the Casserole
- 2 cups cooked chicken, shredded (use rotisserie for a time-saver)
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup onion, diced (or use pre-chopped to save time)
- 2 cups cream of chicken soup (or homemade if you have it on hand)
- 1/2 cup milk (substitute with almond milk for dairy-free)
For the Sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup shredded cheddar cheese (or use mozzarella or dairy-free cheese shreds)
- 1 cup breadcrumb topping (for a crunchy finish)
- 1 tablespoon olive oil (to help the breadcrumbs brown)
Tips
- For gluten-free: swap regular breadcrumbs for gluten-free options.
- If you’re short on time, pre-chopped veggies can cut prep time significantly.
- Feel free to add in veggies like bell peppers or spinach for extra nutrition!
Step-by-Step Instructions

- Preheat the oven to 375°F (190°C). Your kitchen will smell amazing as it warms up.
- Prepare the vegetables: Slice 2 medium zucchinis and chop 1 onion. Use pre-chopped veggies to save 10 minutes.
- Sauté the onion: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent.
- Combine stuffing: In a bowl, mix 2 cups of shredded cooked chicken with the sautéed onion, sliced zucchini, and 1 cup of halved cherry tomatoes.
- Make the sauce: Whisk together 1 can (10.5 ounces or 300 grams) of cream of chicken soup and ½ cup of milk until smooth. For a lighter version, use low-fat options.
- Mix it all: Fold the sauce into the chicken and vegetable mixture, ensuring everything is well coated.
- Transfer to a baking dish: Pour the mixture into a greased 9×13 inch (23×33 cm) casserole dish.
- Add toppings: Sprinkle 1 cup of shredded cheddar cheese (or dairy-free cheese shreds) and ½ cup of breadcrumbs on top for a crunchy finish.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes until bubbly and golden.
- Cool and serve: Let it rest for 5 minutes before serving. This allows the flavors to meld.
Enjoy your comforting Chicken & Zucchini Casserole! It’s perfect for weeknights and always a family favorite.
Recipe Notes & Variations
- For the Sauce:
- Use cream of mushroom soup instead of cream of chicken for a different flavor (or use a gluten-free version).
- Substitute milk with unsweetened almond milk for a dairy-free option.
- For the Topping:
- Swap cheddar cheese for mozzarella or pepper jack (or use dairy-free cheese shreds).
- Use panko breadcrumbs for extra crunch.
Time-Saving Tips
- Use pre-chopped veggies to save 10 minutes. This makes a big difference on busy nights.
- Make-Ahead: Freeze the unbaked casserole. Thaw it overnight in the fridge before cooking.
Dietary Tweaks
- For gluten-free, swap traditional breadcrumbs with 1:1 gluten-free blend.
- Omit chili flakes for milder palates if you have picky eaters.
Serving Suggestions
Don’t stress – I’ve got some simple serving ideas to make your Chicken & Zucchini Casserole shine. Your kitchen will smell amazing, and your family will love it!
- Side Salads: Pair with a fresh green salad dressed with lemon vinaigrette to balance the richness of the casserole. It adds crunch and brightness.
- Garlic Bread: Serve with warm garlic bread for a cozy touch. Just toast bread with butter and garlic – super easy!
- Steamed Veggies: Consider adding steamed broccoli or green beans on the side. They bring additional nutrients and color to the plate.
- Leftovers: This casserole reheats beautifully. Store leftovers in an airtight container and enjoy them the next day for a quick lunch or dinner.
- Garnishing: Top individual servings with fresh herbs like parsley or basil for a pop of freshness.
Nutrition Information
I love to keep things simple and nourishing for my family. Here’s a quick breakdown of the nutrition information for this comforting Chicken & Zucchini Casserole. This way, you know exactly what’s in it!
Nutrient | Amount per serving |
---|---|
Calories | 350 |
Protein | 28 g |
Carbohydrates | 25 g |
Dietary Fiber | 3 g |
Total Fat | 18 g |
Saturated Fat | 8 g |
Sodium | 600 mg |
Some Key Points:
- This recipe packs in protein from chicken and cheese.
- Zucchini adds fiber and moisture without a lot of calories.
- Be mindful of sodium if using canned soups; look for low-sodium options.
Conclusion
I can’t recommend Chicken & Zucchini Casserole enough. It’s the kind of dish that brings warmth and comfort to any meal.
Whether you’re cooking for a busy weeknight or a family gathering this casserole always feels special.
The blend of flavors and textures makes it a hit with everyone. Plus it’s so adaptable that you can easily tweak it to fit your family’s preferences.
So next time you need a quick and satisfying meal give this casserole a try. You won’t be disappointed and your taste buds will thank you!