This Easy Baked Chicken and Zucchini Casserole is a tasty dish that’s loaded with juicy chicken and colorful zucchini. It all comes together in one pan for a quick dinner!
You’ll love how simple it is to make. Just mix, layer, and bake—no fancy techniques required! I like to serve it with bread to soak up all the yummy juices. Yum!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds a lovely texture and flavor to the dish. If you’re in a pinch, yellow squash works too. Frozen zucchini can also be used but may release more moisture.
Chicken: Boneless, skinless chicken breasts are great for this recipe, but you can use thighs for a richer taste. Rotisserie chicken is also an excellent shortcut if you’re short on time.
Cheeses: Mozzarella is perfect for its melting quality, while Parmesan adds a nice sharpness. If you’re dairy-free, try vegan cheese alternatives. Nutritional yeast can also add a tasty twist!
Sour Cream: Sour cream gives creaminess, but Greek yogurt is a healthy alternative. For a dairy-free option, consider using a dairy-free yogurt or cashew cream.
Marinara Sauce: Use marinara sauce for flavor. Canned diced tomatoes can replace it if you’re looking for something lighter. Just add some Italian herbs for extra taste!
How Do I Get the Chicken Cooked Just Right?
Getting the chicken perfectly cooked in this casserole is key for a great result. Here’s how to ensure it’s juicy and tender:
- Cut the chicken into uniformly sized pieces for even cooking.
- Cook the chicken on medium heat to avoid drying it out, stirring frequently.
- Use a meat thermometer! The internal temperature should reach 165°F (75°C).
Brown the chicken slightly for flavor, but don’t worry if it’s not completely cooked through—baking will finish the job!
Easy Baked Chicken and Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 large zucchinis, sliced into rounds
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce or diced tomatoes
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This delicious casserole will take about 10 minutes to prep and about 45 minutes to bake, giving you a total time of approximately 55 minutes. It’s a quick and satisfying dish that’s perfect for weeknight dinners!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, lightly grease a 9×13 inch casserole dish with cooking spray or a bit of olive oil.
2. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté them for about 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant. This base will give your dish a beautiful flavor!
3. Cook the Chicken:
Next, add the bite-sized chicken pieces to the skillet. Sprinkle with salt, pepper, and the Italian seasoning. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned and cooked through. No need to worry if it’s not fully cooked, as it will finish cooking in the oven!
4. Combine All Ingredients:
In a large bowl, mix together the cooked chicken mixture, sliced zucchini, marinara sauce (or diced tomatoes), and sour cream (or Greek yogurt). Stir gently to combine all the ingredients, ensuring the zucchini is well-coated.
5. Assemble the Casserole:
Transfer the mixture into the prepared casserole dish, spreading it out evenly so that everything cooks nicely.
6. Cheese it Up:
Now, sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the casserole. This cheesy layer is what makes it extra delicious!
7. Bake the Casserole:
Cover the dish loosely with aluminum foil to help it cook evenly and keep moisture in. Bake for 25 minutes in the preheated oven. After that time, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden, and the zucchini is tender.
8. Finishing Touches:
Once done, take the casserole out of the oven and let it cool for a few minutes. This resting time helps it set a bit before serving. If you’d like, garnish with fresh parsley or basil for a pop of color.
9. Serve & Enjoy:
Now it’s ready to serve! Dish out warm portions of your easy baked chicken and zucchini casserole and enjoy every bite of this comforting meal!
FAQ: Easy Baked Chicken and Zucchini Casserole
Can I Use Other Vegetables in This Casserole?
Absolutely! Feel free to swap out zucchini for other vegetables like bell peppers, asparagus, or spinach. Just keep in mind that you may need to adjust the cooking time slightly depending on which veggies you choose!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or bake in the oven at 350°F (175°C) until heated through.
Can I Make This Casserole Ahead of Time?
Yes! You can assemble the casserole ahead of time and store it in the fridge for up to 24 hours before baking. Just be sure to cover it well with foil or plastic wrap. Add a few extra minutes to the baking time if baking straight from the fridge!
Is This Recipe Freezer-Friendly?
Yes, this casserole freezes well! Prepare it, then wrap tightly in foil or plastic wrap and store it in the freezer for up to 3 months. Thaw it in the fridge overnight before baking as directed.
