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Chicken Zucchini Casserole
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Chicken Zucchini Casserole

Creamy Chicken Zucchini Casserole made with tender chicken, fresh zucchini, sour cream, and plenty of melted cheese. This comforting one-dish dinner is an easy way to use zucchini and leftover or rotisserie chicken.
Prep Time15 minutes
Cook Time30 minutes
Rest Time5 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Cheesy Zucchini Bake, Chicken And Vegetable Casserole, Chicken Zucchini Casserole, Dinner Recipes With Zucchini, Shredded Zucchini Casserole, Zucchini Dinner Ideas, Zucchini Pizza Casserole
Servings: 6
Calories: 425kcal

Ingredients

  • 3 cups cooked chicken shredded or chopped
  • 3 medium zucchinis sliced into thin half-moons
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup sour cream
  • 1½ cups shredded cheddar cheese divided
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
  • Add the minced garlic and cook for about 30 seconds.
  • Add the sliced zucchini and sauté for 4–5 minutes, stirring occasionally. Do not fully cook the zucchini; you're just removing some excess moisture and adding flavor.
  • In a large mixing bowl, combine the cream of chicken soup, sour cream, Italian seasoning, salt, and black pepper.
  • Add the cooked chicken and sautéed zucchini mixture. Stir gently until everything is evenly coated.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Sprinkle the shredded cheddar cheese over the top, followed by the Parmesan cheese.
  • Bake uncovered for 25–30 minutes, until hot and bubbly and the cheese is melted and lightly golden.
  • Let the casserole rest for 5–10 minutes before serving.

Notes

  • For the easiest preparation, use shredded rotisserie chicken.
  • If using very large garden zucchini, remove the soft, watery center before slicing.
  • For particularly watery zucchini, lightly salt the slices, let them sit for 10 minutes, then pat them dry before cooking.
  • Use firm zucchini and tomato-free ingredients to help prevent excess moisture.
  • Let the casserole rest before serving so the creamy filling can thicken slightly.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat individual portions in the microwave or reheat larger portions covered in the oven until warmed through.

Nutrition

  • Calories: 425 kcal
  • Carbohydrates: 12 g
  • Protein: 39 g
  • Total Fat: 25 g
  • Saturated Fat: 11 g
  • Cholesterol: 105 mg
  • Sodium: 780 mg
  • Potassium: 700 mg
  • Fiber: 2 g
  • Sugar: 6 g
  • Calcium: 300 mg
  • Iron: 2 mg