Chicken Zucchini Bake (Printable Version)

Wholesome chicken and zucchini casserole with creamy cheese sauce and golden breadcrumb topping

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), diced

→ Vegetables

02 - 2 medium zucchinis, sliced into 1/4-inch rounds
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 1/4 cup milk

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 cup gluten-free or regular breadcrumbs

→ Spices & Seasonings

11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–6 minutes until just cooked through. Remove from the skillet and set aside.
03 - In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant and softened.
04 - Add zucchini slices and cook for another 4 minutes until slightly tender.
05 - In a large bowl, combine cooked chicken, sautéed vegetables, sour cream, milk, half of the mozzarella, half of the Parmesan, Italian herbs, paprika, salt, and pepper. Mix until well combined.
06 - Spread the mixture evenly in the prepared baking dish.
07 - Top with remaining mozzarella and Parmesan cheeses. Sprinkle breadcrumbs evenly over the top.
08 - Bake uncovered for 25–30 minutes, or until golden brown and bubbling.
09 - Let rest for 5 minutes before serving to allow the casserole to set.

# Expert Tips:

01 -
  • The creamy sauce ties everything together without being overwhelming
  • It comes together faster than most casseroles but tastes like it simmered all day
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not skip letting the chicken rest after cooking, it keeps the meat tender
  • The breadcrumbs will brown faster than the rest, so tent with foil if needed
  • Slicing zucchini uniformly is the difference between perfect texture and mushy bits
03 -
  • Pat the zucchini dry with paper towels if it seems especially watery
  • Use room temperature sour cream so it blends smoothly into the sauce

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