When I’ve got leftover chicken and a fridge full of summer zucchini, I love to make this chicken zucchini casserole! It’s super quick and easy to throw together with just 7 ingredients, and I can have it on the table in under an hour. Filled with sour cream then topped with mozzarella and Parmesan, it’s creamy, cheesy, and wonderfully savory. I can’t think of many recipes easier than this chicken zucchini bake!
Top Reader Review
My husband loved this and so did I. I thought it was so easy to put together.
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Cheesy Chicken Zucchini Bake
This chicken and zucchini casserole is loaded with juicy bites of chicken and tons of cheese, which means it’s a great protein-rich dinner. Sour cream keeps things moist and creamy, and tender zucchini adds the perfect texture. I love using leftover chicken for this casserole, so I can just throw everything into a pan and bake it in the oven. No extra steps when I start to get hungry!
This is a great recipe to make when zucchini and summer squash is in season, but I love making it any time of year. High-protein and low-carb means this chicken zucchini bake is an easy and delicious way to meet my nutrition goals, without sacrificing flavor. It’s one of my favorite keto-friendly chicken dinners and my kids love it too!
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Make-Ahead Chicken Bake
To make this recipe ahead of time, prep the zucchini casserole up to the point of baking. Then cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, follow the same instructions, but add an extra 5-10 minutes to ensure everything heats through.
Chicken Zucchini Casserole Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 2 medium zucchini (chopped into bite-sized pieces*)
- 2 cups shredded cooked chicken (or chopped**)
- ½ cup sour cream (***)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish with oil or use cooking spray.
- In a large bowl, combine the zucchini, chicken, sour cream, garlic powder, onion powder, salt, and pepper. Mix well to coat everything evenly.2 medium zucchini, 2 cups shredded cooked chicken, ½ cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the mozzarella and Parmesan cheese on top.1 cup shredded mozzarella cheese, ½ cup grated parmesan cheese
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let it cool for 5 minutes before serving.
Notes
- This recipe works best with pre-cooked chicken. Chicken and zucchini cook at different rates, so the baking time is designed to heat and melt the ingredients, rather than fully cook raw chicken. See below to cook raw chicken.
- Be sure to bake this casserole covered for the first portion–the cheese will brown and burn quickly if not covered.
- When I have other veggies on hand, I like to throw them in too. Bell peppers, mushrooms, or spinach all work well.
- If you’re not avoiding carbs or grains, this is delicious served with pasta or rice.
- Other spices like paprika, Italian seasoning, or chili flakes help to add an extra kick of flavor.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Chicken and Zucchini Casserole Step by Step
Prep: Gather the list of ingredients for this cheesy zucchini casserole recipe. Chop the zucchini into bite-sized pieces, chop or shred the cooked chicken, and shred the cheeses. Preheat your oven to 375°F, then grease a 9×13-inch baking dish with oil (or cooking spray) and set it aside.
Mix the Filling: In a large bowl, combine 2 medium chopped zucchinis, 2 cups of chopped or shredded cooked chicken, ½ cup of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Mix well to coat everything evenly.
Assemble: Transfer the chicken and zucchini mixture to the prepared baking dish, spreading it out evenly. Then sprinkle 1 cup of freshly shredded mozzarella cheese and ½ cup of freshly grated Parmesan cheese on top.
Bake the Casserole: Cover the dish with foil and bake at 375°F for 20 minutes. Then remove the foil, and bake uncovered for an additional 10 minutes; until the cheese is golden and bubbly. Let it cool for 5 minutes before serving.
How to Store, Freeze, and Reheat
Store leftover chicken zucchini casserole in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a 350°F oven for about 10-15 minutes, or until warmed through. Individual portions can be reheated in the microwave in 30-second intervals. If frozen, thaw in the fridge before reheating for best results.
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