Description
Chicken Zucchini Bake is a hearty and wholesome casserole that combines tender chicken, fresh zucchini, and a creamy cheese mixture all baked to bubbling perfection. It’s a simple yet flavorful dish that’s perfect for busy weeknights, using minimal ingredients to deliver maximum comfort.
Ingredients
2 boneless, skinless chicken breasts, cooked and shredded
2 medium zucchinis, sliced into thin half-moons
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 tsp dried Italian seasoning
1/4 cup chopped fresh parsley (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, zucchini slices, mozzarella, Parmesan, sour cream, mayonnaise, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out in an even layer.
Bake for 25 to 30 minutes, or until the top is golden and the casserole is bubbling around the edges.
Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
You can swap the chicken for rotisserie chicken to save time. Feel free to add in extras like sautéed mushrooms, diced bell peppers, or a layer of cooked rice for a heartier meal. This dish also works well with yellow squash or a mix of summer vegetables. Leftovers store well in the fridge and reheat beautifully.