Family Friendly Chicken Zucchini Bake (Printable)
Tender chicken and zucchini baked with creamy cheeses and a crisp breadcrumb topping for an easy, family-friendly main.
# What you'll need:
→ Meats
01 - 2 cups (about 10.5 oz) cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
→ Dairy
06 - 1 cup (4.2 oz) shredded mozzarella cheese
07 - 1/2 cup (2.1 oz) grated Parmesan cheese
08 - 1/2 cup sour cream
09 - 1/2 cup milk
→ Grains (Optional)
10 - 1 cup (2.8 oz) panko or regular breadcrumbs (use gluten-free if desired)
→ Pantry Staples & Spices
11 - 2 tbsp olive oil
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until softened and translucent.
03 - Add garlic, zucchini slices, and diced red bell pepper to the skillet. Sauté for 5–6 minutes until the vegetables are just tender. Remove from heat and set aside.
04 - In a large mixing bowl, combine the cooked chicken, sautéed vegetables, sour cream, milk, dried oregano, dried basil, salt, and pepper. Stir until everything is evenly distributed.
05 - Spread the chicken and vegetable mixture evenly in the prepared baking dish. Top with shredded mozzarella and grated Parmesan cheese.
06 - Sprinkle breadcrumbs evenly over the cheese layer to create a golden, crispy crust.
07 - Bake for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from the oven and let rest for 5 minutes before serving to allow the layers to set.
# Expert Suggestions:
01 -
- It is one of those rare casseroles that actually tastes better than it looks in photos because the creamy sour cream sauce hides inside every bite.
- Cleanup is minimal since everything comes together in one skillet and one baking dish before it hits the oven.
02 -
- Undercooking the zucchini during the sauté step is better than overcooking it because the vegetable will continue softening in the oven and nobody wants mush.
- Squeezing excess moisture out of the zucchini slices with a paper towel before sautéing prevents a watery puddle at the bottom of your bake.
03 -
- Use a rotisserie chicken and shred the meat while it is still warm because it pulls apart effortlessly compared to cold chicken.
- Broil the bake for the last two minutes of cooking to get an irresistibly crunchy and browned top that everyone will fight over.