Chicken Zucchini Casserole Recipe

closeup view of chicken zucchini casserole in a baking dish.

5 from 2 votes

When I've got leftover chicken, I love to make this oven-baked chicken zucchini casserole. Quick and easy with just 7 ingredients and tons of cheese!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 330kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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.

Video

Notes

*Zucchini can be substituted with yellow summer squash or eggplant.

**Use any leftover or cooked chicken in this recipe. Shredded chicken, chopped chicken breast, and rotisserie chicken are all good options.

***Sour cream can be substituted with plain Greek yogurt.

Tips:

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.

Cook Chicken: If you don't have any cooked chicken, quickly par-cook some on the stovetop to mix into this casserole. Chop chicken breasts into bite-sized pieces, then season with salt, pepper, and/or Italian seasoning if desired. Brown on the stove over medium heat, about 2-4 minutes per side.

Storage: Store chicken zucchini casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition