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Chicken Zucchini Casserole is packed with juicy pieces of chicken breast, tender zucchini, diced bell pepper, corn kernels, and more. Topped with gooey mozzarella cheese and cooked in a creamy cheese sauce, this baked chicken casserole is a dinner you don’t want to miss!
Okay, so I know you’ve seen and made many recipes for a chicken casserole, but stick with me here because you’re going to want to try just one more. More specifically, you’re going to want to try this chicken zucchini casserole recipe because it’s out-of-this-world delicious and perfect for busy weeknights.
Before I get into what makes this dish so good, I just want to mention that this is a dinner and a side dish all in one, like a good ol’ chicken and rice casserole. We’ve got chicken for the main source of protein, veggies that would normally go on the side, and a cheesy sauce to top it all off, just for kicks! It’s hearty, satisfying, and a comfort food classic that your entire family will love.
What You’ll Need
First things first, you’ll want to round up all of the essential ingredients. Here’s what is needed to make this chicken zucchini casserole, with some notes about substitutions. Please scroll down to the recipe card for full details.
- Olive Oil: You can use other cooking oils like canola oil if you want to.
- Butter: Salted or unsalted both work great – I tend to use unsalted since you’ll season the sauce with salt and black pepper later.
- Chicken: Use boneless, skinless chicken breasts, cut into 1-inch pieces. If you have leftover cooked chicken after making my oven roasted chicken breast, use that instead. Also, boneless chicken thighs are a great alternative.
- Zucchini: Dice the zucchini into 1/2-inch pieces before starting. I have also made this with a mixture of zucchini and yellow squash.
- Pepper: I like to use a red bell pepper, but you can switch up the color if you like.
- Garlic: Use fresh garlic, minced, for a savory flavor. Garlic powder will also work.
- Corn: Fresh or frozen, just make sure to rinse and drain the corn kernels.
- Flour: I always use all-purpose flour for this recipe.
- Chicken Broth: I prefer low sodium chicken broth for the sauce, but you can use regular if you like. Vegetable broth is also okay to use.
- Half and Half: If you want a richer flavor, you can substitute heavy cream for the creamy sauce.
- Cream Cheese: Make sure to bring to room temperature before starting. You could even add a bit of sour cream to add some tanginess.
- Mozzarella Cheese: I like to use shredded cheese because it melts into the sauce really well. You could also try cheddar cheese here or any other melty cheese that you have on hand.
- Seasoning: Simply season your sauce with salt and freshly ground black pepper.
How to Make Chicken Zucchini Casserole
This easy casserole recipe starts with diced chicken breast, which you’ll cook until it’s nice and juicy. Then the fresh zucchini and red bell pepper are sautéed until tender, along with some bright corn kernels. Next, cream cheese and shredded mozzarella cheese combine to create a flavor-packed, cheesy sauce. Finally, throw all three components together for one of the best chicken casseroles you’ve ever tasted!
- Prep. Preheat the oven to 400˚F.
- Cook the chicken. Add olive oil to a large 12-inch skillet and set it over medium-high heat. Put the diced chicken in the pan and cook it while stirring occasionally for about 8 minutes or until it’s browned and cooked through. Transfer the chicken to a large bowl and set it aside.
- Sauté the vegetables. Add zucchini and bell peppers to the pan; cook over medium heat, stirring occasionally, for about 3 minutes or until the vegetables are just tender. Add garlic and cook for 20 seconds. Stir in the corn and cook for 1 minute. Transfer the zucchini mixture to the bowl with the chicken. Set aside.
- Make the cheese sauce. Add butter to the pan and melt. Stir in flour; cook, stirring constantly, until the flour starts to brown, for about 1 minute. Whisk in the broth and half & half, bringing the mixture to a boil and whisking often. Remove from the heat; stir in cream cheese and some mozzarella, then continue to stir until melted. Season with salt and pepper.
- Combine. Drain liquid, if any, from the chicken and vegetable mixture. Stir the chicken and vegetables into the cheese sauce. Transfer the chicken and veggies to a casserole dish or 9×13 baking dish.
- Add the cheese and bake. Sprinkle the zucchini chicken casserole with the remaining mozzarella cheese. Bake for 22 to 25 minutes. Remove it from the oven and let it rest for 10 minutes. Garnish with fresh herbs and a sprinkle of parmesan cheese, if you like, before serving.
Recipe Tips
- Check for doneness. Oven cooking capability can vary from brand to brand, so you might need to adjust the cooking time, just slightly. If the edges of the casserole are bubbly and the top is a nice golden brown, you’re good to go.
- Cut the chicken into uniform pieces. If there are some big cubes and some smaller ones, the chicken pieces could come out undone or overdone. Keeping them the same size is a good way to ensure that all the chicken is cooked through.
- Use leftover chicken. If you have leftover cooked chicken from a previous dinner, feel free to use it in this recipe – it’s a real time saver!
- Don’t skip the resting time. After removing the casserole from the oven, let it rest for 5-10 minutes before serving. This helps the layers set and makes it easier to scoop and serve. You don’t want it all soupy, ya know? Make white chicken chili if it’s soup that you’re looking for. 🫢
- Make it ahead. This casserole is perfect for meal prep! Assemble it ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking.
- Customize the veggies. While zucchini is a star ingredient, you can toss in other quick-cooking veggies like mushrooms, spinach, bell peppers, or cauliflower. Take inspiration from my chicken cauliflower recipe.
- Breadcrumb topping for extra crunch. For a crispier topping, like in a ritz chicken casserole, sprinkle a layer of crushed crackers or breadcrumbs over the cheese before baking.
Serving Suggestions
I know I said you don’t need side dishes for this chicken zucchini casserole, but that doesn’t mean you can’t have them! If you’re looking to round out the meal, serve it with lemon rice or pasta (spaghetti is my favorite!) and mix it into the cheesy sauce for extra comfort. Bread is another winner—slices of crusty bread, naan, or garlic bread are perfect for soaking up the cream sauce. For something hearty, try oven roasted potatoes, mashed potatoes, or even mashed cauliflower. And if you want to keep things light and nutritious, you can’t go wrong with a big green salad.
How to Store and Reheat Leftovers
- Fridge. I recommend refrigerating any leftover casserole in an airtight container for 3 to 4 days. Leftovers taste great the next day!
- Freezer. Cover the casserole dish tightly with plastic wrap, then a layer of aluminum foil for an airtight seal. Alternatively, transfer the casserole to a freezer-safe container with a lid. Freeze it for up to 3 months. Thaw in the refrigerator overnight.
- Reheat. When you want to reheat it, put it back in the oven at 400˚F and bake for 15 minutes, or until warmed through.
How To Make Ahead
Definitely. You can make this whole chicken zucchini casserole a day ahead of time and store it in the fridge to reheat later, or you can just assemble parts of it. Sometimes, I like to cook the chicken and vegetables plus prepare the sauce, but store each part in a separate airtight container until I’m ready to make dinner later. This works great for when you want to freeze the casserole before it’s baked.
More Easy Casserole Recipes
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Chicken Zucchini Casserole
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large zucchini, diced into 1/2-inch pieces
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup corn kernels, rinsed and drained
- ⅓ cup all purpose flour
- 1 cup low sodium chicken broth
- 1 cup half and half
- 3 ounces cream cheese, room temperature, cut up in cubes
- 1¼ cups shredded mozzarella cheese, divided
- ½ teaspoon salt, or to taste
- freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
Instructions
- Prep. Preheat oven to 400˚F and lightly grease a 9×13 baking dish with cooking spray. Set aside.
- Brown the chicken. Add olive oil to a 12-inch skillet and set over medium-high heat. Add diced chicken to the pan; cook, stirring occasionally, for about 8 minutes or until the chicken is browned and cooked through. Transfer the chicken to a bowl and set aside.
- Cook the vegetables. Add zucchini and bell peppers to the same pan; cook, stirring occasionally, for about 4 minutes, or until the vegetables are just tender. Add garlic and cook for 20 seconds. Stir in the corn and cook for 1 minute, or until heated through. Transfer the zucchini mixture to the bowl with the chicken. Set aside.
- Make the sauce. Add butter to the same pan and melt. Stir in the flour and cook, stirring constantly, until the flour starts to brown, about 1 minute. Whisk in the broth and half & half and bring it to a boil, whisking often. Remove from heat; stir in the cream cheese and 3/4 cup mozzarella; continue to whisk and stir until melted. Season with salt and pepper.
- Combine. Drain the liquid from the chicken and vegetable mixture. Stir the chicken and vegetables into the cheese sauce. Transfer the chicken and veggies to the prepared baking dish.
- Bake. Sprinkle the top of the casserole with the remaining mozzarella cheese and bake for 22 to 25 minutes, or until the edges are bubbly and the top is browned. Remove from oven and let the casserole rest for 10 minutes.
- Finish and serve. Taste the chicken zucchini casserole for salt and pepper and adjust accordingly. Garnish with parsley and serve.
Equipment
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I loved this recipe!
I substituted fresh carrot for the corn. It reminded me of pot pie.
Wow, love this recipe use fat reduced
cream cheese and added a little
Tobacco . This recipe is delicious .
Will definitely make this again !
How on earth can you say this is a 10 minute prep time?!