Description
Creamy, cheesy, and packed with protein and veggies, this Chicken Zucchini Casserole is the one-dish wonder that will have your family scraping their plates clean!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 medium zucchini (about 1½ pounds), sliced into ¼-inch rounds
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1 (10.5 oz) can cream of chicken soup
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup Italian-seasoned breadcrumbs
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with half the salt and pepper, and cook for about 5 minutes until just browned but not fully cooked.
- Remove chicken to a plate. Add remaining tablespoon of oil to the same skillet.
- Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds more.
- In a large bowl, combine cream of chicken soup, sour cream, Italian seasoning, basil, and remaining salt and pepper.
- Spread half of the creamy mixture on the bottom of your baking dish.
- Layer half the zucchini slices, then the sautéed onion and garlic, followed by chicken and bell pepper.
- Top with remaining zucchini slices, then spread remaining creamy mixture over everything.
- Sprinkle 1½ cups mozzarella and all the Parmesan over the top.
- Mix breadcrumbs with remaining ½ cup mozzarella and sprinkle over the casserole.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 10-15 minutes more until golden and bubbling.
- Let rest for 5-10 minutes before serving.