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
Scale
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.
