Zucchini and Chicken Casserole
This Zucchini and Chicken Casserole is a comforting, wholesome dish that brings together tender bites of chicken, fresh zucchini, and fluffy rice in a creamy, homemade sauce. Topped with sharp cheddar cheese and golden, crispy panko breadcrumbs, this baked casserole delivers a perfect balance of textures and flavors. It’s made from scratch with simple pantry staples like chicken broth, whole milk, and a hint of dried thyme for a subtle herbaceous note. Easy to prepare in just an hour, this recipe is perfect for busy weeknights or casual gatherings. Serve it hot as a hearty, family-friendly meal that celebrates the best of fresh ingredients, comfort food, and oven-baked perfection.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Cooked white or brown rice
- 1.5 cups Sharp cheddar cheese, shredded
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.75 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Slice the zucchini into thin rounds and set aside. Cut the chicken breasts into bite-sized pieces, season with a pinch of salt and pepper, and set aside.
In a large skillet over medium heat, melt the butter and sauté the onion until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more.
Sprinkle the flour into the skillet and stir to coat the onion mixture. Cook for 1 minute, then gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 3 minutes. Season with salt, pepper, and thyme.
In a separate skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until lightly browned but not fully cooked through, about 5 minutes. Remove from heat.
In a large mixing bowl, combine the cooked rice, chicken, zucchini slices, and the sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture over the cheese layer.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 603 mg | 13% | |
*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.
