If you’re searching for a cozy, flavorful meal that comes together effortlessly yet packs a punch, this Chicken Zucchini Casserole Recipe is about to become your new weeknight favorite. Imagine tender chicken mingling with tender zucchini and comforting pasta or baby potatoes, all layered in a creamy, cheesy sauce then topped with a golden, buttery breadcrumb crust. This dish balances freshness and indulgence perfectly, making it a guaranteed hit around the dinner table. Whether you’re feeding a family or prepping for leftovers, this recipe checks all the boxes for ease, taste, and comfort.
Ingredients You’ll Need
Simple yet essential, the ingredients in this Chicken Zucchini Casserole Recipe come together to create a harmony of textures and flavors. Each one plays a vital role—from the tender chicken providing protein, the zucchini adding fresh brightness, to the creamy cheese sauce that binds everything deliciously.
- 2 cups cooked chicken, diced: Use leftover roasted chicken or quickly cook fresh for best flavor and texture.
- 2 medium zucchini, thinly sliced: Thin slices ensure they cook nicely without becoming mushy.
- 2 cups cooked pasta or baby potatoes: Shells or penne add a perfect bite; baby potatoes bring extra heartiness.
- 1 can (10.5 oz) cream of chicken soup: The creamy base that ties together all the ingredients.
- 1 cup sour cream: Adds richness and tangy depth to the sauce.
- 1 ½ cups shredded cheddar cheese: Melts beautifully, giving gooey comfort with every bite.
- 1 teaspoon garlic powder: Brings warmth and savory undertones.
- 1 teaspoon onion powder: Enhances overall flavor with mild sweetness.
- ½ teaspoon salt: Balances the seasoning perfectly without overpowering.
- ¼ teaspoon black pepper: Adds just the right amount of gentle heat.
- ½ teaspoon paprika (optional): For subtle smoky notes and color contrast.
- 1 cup breadcrumbs: Creates a crunchy topping that complements the creamy casserole.
- 3 tablespoons melted butter: Ensures the breadcrumbs turn golden and buttery.
How to Make Chicken Zucchini Casserole Recipe
Step 1: Prepare Your Oven and Dish
Begin by preheating your oven to 375°F (190°C) and greasing a 9×13-inch casserole dish. Getting this step done upfront makes assembly quick and easy later on, and ensures your casserole won’t stick when baked.
Step 2: Season and Cook the Chicken
Season diced chicken generously with salt, pepper, garlic powder, and onion powder. Then sauté it over medium heat in a skillet until it’s golden brown and cooked through. This step boosts flavor and locks in moisture, so your chicken stays juicy in the casserole.
Step 3: Slice and Prepare the Zucchini
Slice the zucchini into thin rounds to help them cook evenly within the casserole. You can sauté them briefly if you want to reduce moisture and bring out their natural sweetness, but this is optional based on your texture preference.
Step 4: Cook Pasta or Potatoes
Cook your choice of pasta until al dente or boil baby potatoes until fork-tender, then drain well to avoid watery casserole layers. This step provides the hearty base that will soak up all those delicious flavors as it bakes.
Step 5: Mix the Creamy Sauce
In a large bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, pepper, and optional paprika. Stir until everything is well blended for that rich, velvety sauce that wraps around each ingredient beautifully.
Step 6: Assemble the Casserole
Layer the cooked chicken, zucchini, and pasta or potatoes in the prepared dish. Pour the creamy sauce over the top and gently stir to coat everything evenly. This ensures every bite gets a mix of all the delicious components.
Step 7: Add the Topping
Mix breadcrumbs with melted butter and sprinkle this evenly over the casserole’s surface. This topping will bake to golden perfection, adding a delightful crunch that contrasts with the creamy filling beneath.
Step 8: Bake Until Golden and Bubbly
Bake the casserole for 25 to 30 minutes, or until you see a beautiful golden crust and the edges are bubbling with warmth. Let it rest for at least 5 minutes before serving to set the layers and make scooping a breeze.
How to Serve Chicken Zucchini Casserole Recipe
Garnishes
Top with freshly chopped parsley or chives for a pop of green color and fresh flavor. A light sprinkle of extra shredded cheddar or a few red pepper flakes can also add a little flair and personality to your serving plate.
Side Dishes
This Chicken Zucchini Casserole Recipe pairs wonderfully with a crisp garden salad or roasted vegetables to balance the creaminess. For a more indulgent meal, serve alongside garlic bread or warm dinner rolls to soak up every last bit of sauce.
Creative Ways to Present
For a fun twist, try serving this casserole in individual ramekins for personal portions. You can also top with sliced avocado or a dollop of sour cream for added creaminess and texture contrasts that surprise and delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Zucchini Casserole Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making for fantastic next-day lunches or quick family dinners.
Freezing
This casserole freezes well! To store, assemble the casserole but don’t bake it. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until warmed through to revive that crisp breadcrumb topping. You can also microwave individual servings, but the topping won’t stay as crispy.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! Summer squash, yellow squash, or even chopped spinach can be great substitutes. Just make sure to adjust cooking times if the vegetables are denser or have higher moisture content.
Is it necessary to cook the chicken beforehand?
Yes, cooking the chicken before assembling the casserole ensures it’s fully cooked and flavorful. Using cooked chicken also speeds up the baking process and keeps the dish moist.
Can I make this casserole gluten-free?
Yes! Swap the regular breadcrumbs with gluten-free ones and ensure the cream of chicken soup and other ingredients are gluten-free certified. It tastes just as delicious without the gluten.
What’s the best pasta type to use?
Short pasta shapes like shells or penne work best because they hold the sauce well and provide nice texture. However, feel free to use your favorite shape or even baby potatoes for a different twist.
How spicy is this casserole?
This dish is very mild and comforting, with just a gentle hint of warmth from black pepper and optional paprika. You can easily adjust the spices to suit your taste, adding more heat if you prefer.
Final Thoughts
This Chicken Zucchini Casserole Recipe is a true standout when you want something deliciously satisfying with minimal fuss. It’s bursting with comforting flavors, fresh veggies, and that unbeatable cheesy, crunchy topping. I can’t recommend it enough for a cozy family meal or even for impressing guests with something homestyle yet special. Give it a try—you’ll likely find it becoming one of your go-to favorites in no time.
Print
Chicken Zucchini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Zucchini Casserole combines tender cooked chicken, fresh zucchini, and your choice of pasta or baby potatoes in a creamy, cheesy sauce. Topped with buttery breadcrumbs and baked to golden perfection, it’s an easy, satisfying meal perfect for weeknights or family dinners.
Ingredients
Protein
- 2 cups cooked chicken, diced
Vegetables
- 2 medium zucchini, thinly sliced
- 2 cups baby potatoes, halved and boiled (optional alternative to pasta)
Carbohydrates
- 2 cups cooked pasta (such as shells or penne)
Sauces and Dairy
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
Topping
- 1 cup breadcrumbs
- 3 tablespoons melted butter
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish to prevent sticking.
- Season and sauté chicken: Season the diced cooked chicken with salt, black pepper, garlic powder, and onion powder. Sauté the seasoned chicken in a skillet over medium heat until it turns golden and is heated through. Set aside.
- Prepare zucchini: Thinly slice the zucchini into rounds. Optionally, sauté the zucchini briefly to reduce moisture content and prevent sogginess in the casserole.
- Cook pasta or potatoes: Boil the pasta until al dente or boil baby potatoes until fork-tender. Drain thoroughly to avoid excess water.
- Mix sauce: In a large bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, onion powder, salt, pepper, and optional paprika. Mix thoroughly until smooth.
- Assemble casserole: In the greased casserole dish, layer the sautéed chicken, sliced zucchini, and cooked pasta or boiled potatoes. Pour the creamy sauce mixture over the layered ingredients and gently stir or fold to evenly coat everything.
- Prepare topping: Mix the breadcrumbs with melted butter until evenly combined. Sprinkle this mixture evenly over the top of the casserole to create a crispy topping.
- Bake and rest: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbly. Remove from the oven and let it rest for 5 minutes before serving to allow flavors to meld and make serving easier.
Notes
- You can sauté the zucchini before adding to prevent excess moisture in the casserole and sogginess.
- If preferred, use baby potatoes instead of pasta for a different texture.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For a lower-fat option, use reduced-fat sour cream and cheese.
