Chicken and Zucchini Casserole
Creamy, cheesy, and comforting, this Chicken and Zucchini Casserole is the perfect one-dish meal to satisfy the whole family. Tender slices of zucchini and shredded chicken are layered in a rich, savory sauce made with cream of chicken soup, sour cream, sautéed onions, and a hint of dried thyme for an herby depth of flavor. Topped with a golden, buttery panko breadcrumb and melted sharp cheddar crust, this baked masterpiece delivers irresistibly crispy goodness in every bite. Quick to prepare in under an hour, this casserole is ideal for busy weeknights or meal prep. Serve it on its own or with a side of crusty bread for a cozy, wholesome dinner that will earn a permanent spot in your recipe rotation!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 medium zucchini
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1.5 cups (shredded) sharp cheddar cheese
- 1 small (diced) yellow onion
- 2 minced garlic cloves
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 teaspoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with nonstick cooking spray or oil.
Season the chicken breasts with salt and pepper on both sides. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Cook chicken until lightly browned and fully cooked through, about 5-7 minutes per side. Remove from the skillet, let it rest for a few minutes, then shred into bite-sized pieces.
In the same skillet, heat the remaining 1 teaspoon of olive oil and sauté the diced onion until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
While the onion and garlic are cooking, slice the zucchini into thin rounds (about 1/4 inch thick).
In a large mixing bowl, combine cream of chicken soup, sour cream, 1 cup of the shredded cheddar cheese, dried thyme, sautéed onion, and garlic. Mix well, then gently fold in the shredded chicken and zucchini slices.
Spread the mixture evenly into the prepared casserole dish.
In a small saucepan, melt the butter over medium heat. Add the panko breadcrumbs and stir continuously for 1-2 minutes, until the crumbs are golden and crispy. Remove from heat and stir in the remaining 1/2 cup of shredded cheddar cheese.
Sprinkle the breadcrumb and cheese topping evenly over the casserole.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with freshly chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 7.9 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 333 mg | 26% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
