Chicken Zucchini Casserole is an easy, creamy dinner that the whole family will love. Just a few simple steps until dinner is ready. This veggie-filled dish is perfect for busy weeknights!
Zucchini Casserole with Chicken
This chicken zucchini casserole recipe is exactly what everyone wants for dinner! It’s delicious but still filled with lots of good stuff, like protein and nutritious veggies.
It’s made with chicken, zucchini, tomatoes, and plenty of cheese. Together, these ingredients make a creamy, savory dish that your family won’t be able to get enough of!
Why You’ll Love this Chicken Zucchini Casserole Recipe:
- Easy: Casseroles are always the easiest meal to make, which makes them perfect for weeknights.
- Hidden Veggies: Hidden beneath the cream and cheese is plenty of zucchini and tomatoes to add some nutritious value.
- Family Favorite: This dish is sure to become a family favorite. No complaints!
This casserole is a great way to use up leftover chicken and zucchini sitting around in your fridge. It’s easy to make and perfect for a quick dinner.
How to Make Chicken Zucchini Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Cook up the cubed chicken, then set aside.
- In the same pan, add the zucchini and cook just until tender.
- Mix in the seasonings and aromatics, then remove from the pan.
- Combine the flour and broth to create the creamy base, then stir in the cooked veggies and chicken.
- Transfer to your prepared baking dish, smooth out the top.
- Bake until bubbly and golden.
Chicken zucchini casserole is a quick and easy casserole consisting of bite-sized pieces of chicken and zucchini, cheese, tomatoes, and spices. It’s a great weeknight meal!
Absolutely! You can use boneless, skinless chicken thighs in place of the breasts in this recipe. You could also save some prep time by using shredded rotisserie chicken!
Zucchini has high water content, so if you overbake it, the water will seep out and your zucchini will be soggy. You can combat this by cutting the zucchini into larger pieces and laying the cut pieces on paper towels or a kitchen towel for 10-20 minutes to draw out excess moisture.
There’s no doubt that this chicken casserole with zucchini is full of flavor. From the first bite, you’ll get a mouthful of creamy, cheesy goodness!
Make Ahead Instructions
This casserole keeps well for about 3 days in the refrigerator once baked, so you can make it ahead of time and reheat it when you’re ready to enjoy. You can also save time by cooking the chicken in advance and storing it in the refrigerator until you’re ready to assemble and bake the casserole.
Storage Instructions
Store leftover chicken zucchini casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven until warmed through. I do not recommend freezing this casserole.
Substitutions
- You can use vegetable broth in place of the chicken broth.
- Try mixing things up with a different herb! Instead of thyme, try fresh rosemary!
If you’re looking for a delicious and easy way to get your daily dose of vegetables, this Chicken Zucchini Casserole is perfect. It takes just minutes to prepare, and the whole family will love it. Give the recipe a try, and let us know what you think in the comments below.
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Zucchini Casserole Recipe
Ingredients
- 2 tablespoons unsalted butter divided
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 2 zucchini cut into bite-sized pieces
- 3 cloves garlic minced
- 2 teaspoons fresh thyme leaves plus more for garnish
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ⅓ cup all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup whole milk
- 3 ounces cream cheese cut into cubes
- 1½ cups shredded mozzarella cheese divided
- 1 cup halved cherry tomatoes
Equipment
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking pan and set aside.
- Over medium-high heat, melt 1 tablespoon of the butter in a sauté pan. Add in the chicken and cook until cooked through and no longer pink, about 7-10 minutes.2 tablespoons unsalted butter, 2 pounds boneless, skinless chicken breasts
- Remove from the pan and set aside. Add in the zucchini and cook until just tender. Stir in the garlic, thyme, salt, pepper, and nutmeg. Cook for 60 seconds or until fragrant. Remove from the pan and set aside.2 zucchini, 3 cloves garlic, 2 teaspoons fresh thyme leaves, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon ground nutmeg
- Melt the remaining 1 tablespoon butter. Whisk in the flour, cooking for 60 seconds. Slowly whisk in the chicken broth and then the milk. Simmer for 5 minutes to thicken.⅓ cup all-purpose flour, 1 cup low sodium chicken broth, 1 cup whole milk
- Stir in the cream cheese and 1 cup of the mozzarella until melted.3 ounces cream cheese, 1½ cups shredded mozzarella cheese
- Fold in the cooked chicken, zucchini mixture, and tomatoes.1 cup halved cherry tomatoes
- Transfer to your prepared baking dish, smooth out the top, and sprinkle on the remaining ½ cup mozzarella.
- Bake for 20-25 minutes until bubbly and golden. Garnish with the remaining thyme, if desired. Let sit for 10 minutes before serving.
Notes
- To keep zucchini from getting mushy, drain the cut zucchini on paper towels or a kitchen towel for 10-20 minutes before cooking.
- You can use vegetable broth in place of the chicken broth.
- Try mixing things up with a different herb! Instead of thyme, try fresh rosemary!
- Save time by cooking the chicken a day in advance, or use rotisserie chicken!
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