Easy Baked Chicken and Zucchini Casserole Recipe

Key Ingredients & Substitutions

Zucchini: Fresh zucchinis are key for this dish. If you can’t find them, yellow squash works as a great substitute. They hold up nicely when baked too!

Chicken: I love using leftover roasted chicken as it’s already cooked and adds flavor. If you have rotisserie chicken, that’s perfect! You can also use shredded turkey or even chickpeas for a vegetarian option.

Cheese: Mozzarella is fantastic for that gooey texture, but you can also use cheddar or Monterey Jack if you prefer. For a lower-calorie option, you might try part-skim versions or even nutritional yeast for a non-dairy choice.

Marinara sauce: Homemade sauce can elevate this dish, but store-bought works just fine for convenience. If you’re looking for a little kick, you can pick a spicy sauce or add crushed red pepper flakes.

How Do I Make Sure My Zucchini Isn’t Soggy?

One common issue with casseroles is watery vegetables, which can happen with zucchini. Here’s how to avoid that:

• Sauté the zucchini briefly before adding it to the layers. This helps remove some moisture.
• Slice it thinly to ensure even cooking.
• Season it lightly with salt during cooking; it draws out moisture, so drain excess liquid if necessary.

By paying attention to moisture, you’ll have a lovely texture in your casserole!

Easy Baked Chicken and Zucchini Casserole

Ingredients You’ll Need:

For the Casserole:

• 2 large zucchinis, sliced into thin rounds
• 2 cups cooked chicken breast, shredded or cubed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara or tomato sauce
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley or basil for garnish (optional)

How Much Time Will You Need?

This Easy Baked Chicken and Zucchini Casserole takes about 10 minutes to prepare and 30 minutes to bake. In total, you’ll spend around 40 minutes, and then it’s ready to enjoy!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 375°F (190°C). This ensures that the casserole cooks evenly once it’s in the oven.

2. Sauté the Vegetables:

In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, which takes about 3-4 minutes. Then, stir in the minced garlic and cook for an additional minute until you can smell its lovely aroma.

3. Cook the Zucchini:

Add the sliced zucchini to the skillet. Sauté for about 5 minutes, or until it’s slightly softened. Don’t forget to season with salt, pepper, and the Italian seasoning to bring out the flavors!

4. Mix the Chicken and Sauce:

In a mixing bowl, combine your cooked chicken and marinara sauce. Stir it all together until the chicken is nicely coated with the sauce.

5. Assemble the Casserole:

Now, spread half of the sautéed zucchini in the bottom of a greased baking dish. Layer half of the chicken and sauce mixture over the zucchini and sprinkle with a third of the mozzarella and Parmesan cheese.

6. Repeat the Layers:

Next, add the remaining zucchini on top, followed by the second half of the chicken mixture. Finish by sprinkling the rest of the cheeses on top.

7. Bake the Casserole:

Cover the casserole with foil and pop it in the oven for 20 minutes. After that, remove the foil and bake for another 10 minutes to allow the cheese to melt and become bubbly. Yum!

8. Cool and Serve:

Once done, take it out of the oven and let it cool for a few minutes. This step is important as it helps the casserole set a little bit. Garnish with fresh parsley or basil if you’d like, then dig in and enjoy your delicious casserole!

This dish is hearty, comforting, and perfect for a family dinner. Enjoy your Easy Baked Chicken and Zucchini Casserole!

FAQ for Easy Baked Chicken and Zucchini Casserole

Can I Use Fresh Zucchini Instead of Frozen?

Absolutely! Fresh zucchini is preferred for this recipe as it provides a better texture. Just make sure to slice it thinly and sauté it first to remove excess moisture, preventing a soggy casserole.

How Can I Make This Casserole Ahead of Time?

You can prepare the casserole ahead of time by assembling it and covering it with foil. Store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s going into the oven cold.

Can I Substitute the Chicken for Another Protein?

Yes, you can! Feel free to use shredded turkey, cooked sausage, or even chickpeas for a vegetarian option. Just adjust the cooking time to ensure whichever protein you choose is fully cooked through.

What’s the Best Way to Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm it gently in the oven until heated through. Enjoy!