Chicken Zucchini Casserole
Indulge in the comforting goodness of this Chicken Zucchini Casserole, a satisfying blend of tender chicken, fresh zucchini, and creamy layers of cheesy rice. Perfect for busy weeknights or cozy family dinners, this hearty dish combines wholesome ingredients like sautéed garlic and onions, cooked rice, and a rich cream of chicken soup base. Topped with golden panko breadcrumbs and melted cheddar, each bite delivers the perfect balance of creamy, crunchy, and savory flavors. With its quick prep time and baked-to-perfection finish, this casserole is an easy, crowd-pleasing meal that's packed with protein, veggies, and comforting textures. Serve it as a standalone main dish or pair it with a fresh salad for a complete and satisfying dinner.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 3 medium Zucchini
- 2 cups Cooked white or brown rice
- 1.5 cups Shredded cheddar cheese
- 1 can Cream of chicken soup
- 0.5 cup Sour cream
- 1 small Onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a little olive oil.
Season the chicken breasts with salt, pepper, and half of the Italian seasoning. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 3-4 minutes per side, until golden brown but not fully cooked through. Set aside to cool slightly, then shred or chop into bite-sized pieces.
In the same skillet, heat the remaining olive oil and sauté the onion (finely chopped) until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Set aside.
Thinly slice the zucchini into rounds and lightly sprinkle them with salt to help remove excess moisture. Let them sit for 5-10 minutes, then pat dry with a paper towel.
In a large bowl, combine the cooked chicken, cooked rice, sautéed onion and garlic, cream of chicken soup, sour cream, 1 cup of cheddar cheese, salt, black pepper, and the remaining Italian seasoning. Stir until well mixed.
Spread half of the zucchini slices in an even layer on the bottom of the prepared baking dish. Top with the chicken and rice mixture, spreading it evenly across the dish. Layer the remaining zucchini slices on top.
Sprinkle the remaining 0.5 cup of cheddar cheese over the zucchini layers.
In a small bowl, mix the panko breadcrumbs with melted butter. Evenly sprinkle the breadcrumb mixture on top of the casserole for a crunchy topping.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Remove from the oven and let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 298 mg | 23% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 517 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.
