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Easy Cheesy Chicken and Zucchini Casserole

A square slice of baked chicken zucchini casserole being lifted from a white baking dish, showing a cheesy, creamy interior.
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Make this simple chicken and zucchini casserole for a comforting, wholesome weeknight dinner. This one-dish meal uses tender chicken and fresh zucchini baked in a light cheese sauce, minimizing cleanup.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 3 medium zucchini, thinly sliced
  • 1 tablespoon salt (for drawing out moisture from zucchini)
  • 1 tablespoon olive oil
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Prepare the zucchini: Place the thinly sliced zucchini in a colander and toss with 1 tablespoon of salt. Let it sit for 15 minutes to draw out excess water. Rinse the zucchini well under cold water and pat it completely dry with paper towels. This step prevents a watery casserole.
  3. In a large bowl, combine the cream of chicken soup, milk, Dijon mustard, garlic powder, and pepper. Mix until smooth.
  4. Fold in the cooked, shredded chicken, the dried zucchini slices, and 3/4 cup of the cheddar cheese into the soup mixture. Stir gently to combine everything evenly.
  5. Pour the mixture into the prepared baking dish.
  6. In a small bowl, mix the remaining 1/4 cup cheddar cheese with the Monterey Jack cheese. Sprinkle this cheese mixture evenly over the top of the casserole. If using, sprinkle the breadcrumbs over the cheese.
  7. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • To ensure a non-watery result, thoroughly drying the zucchini after salting is the most important step.
  • You can substitute rotisserie chicken for pre-cooked chicken to save time on busy weeknights.
  • For a low-carb option, skip the breadcrumbs and use almond flour instead if you prefer a topping.
  • This recipe works well for family friendly casserole meal prep; cover and refrigerate leftovers for up to three days.

Nutrition

Find it online: https://delishcraze.com/chicken-zucchini-casserole-easy-bake-recipe/