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overhead shot of a cooked cheesy chicken zucchini casserole in a baking dish

Cheesy Chicken Zucchini Casserole

Katerina | Diethood
Chopped chicken plus sautéed corn and zucchini tossed in a cheesy cream sauce, combine to make a delicious chicken zucchini casserole!
Servings : 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 ½ 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
  • 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
  • 1 ¼ cups shredded mozzarella cheese, divided
  • ½ teaspoon salt, or to taste
  • fresh ground black pepper, to taste
  • chopped fresh parsley, for garnish

Instructions
 

  • Preheat oven to 400˚F.
  • Lightly grease a 9x13 baking dish with cooking spray and set aside.
  • 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 chicken is browned and cooked through.
    Transfer the chicken to a medium mixing bowl and set aside.
  • Add zucchini and bell peppers to the pan; cook, stirring occasionally, for about 4 minutes, or until the vegetables are just tender. Add garlic and cook for 20 seconds.
    Stir in corn and cook for 1 minute, or until heated through. Transfer the zucchini mixture to the bowl with the chicken. Set aside.
  • Add butter to the same pan and melt. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute.
    Whisk in broth and half & half; bring to a boil, whisking often.
  • Remove from heat; stir in cream cheese and 3/4 cup mozzarella; continue to whisk and stir until melted. Season with salt and pepper.
  • Drain liquid from the chicken and vegetable mixture. Stir the chicken and vegetables into the cheese sauce.
    Transfer chicken and veggies to previously prepared baking dish.
  • Sprinkle the casserole with the remaining mozzarella cheese. Bake for 22 to 25 minutes, or until edges are bubbly and top is browned.
    Remove from oven and let stand 10 minutes.
  • Taste for salt and pepper; adjust accordingly.
  • Garnish with parsley and serve.

Notes

Notes:
  • How to Know When the Casserole is Done: 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 Same-Size Pieces: If there are some big cubes and some smaller ones, the chicken pieces could turn come out underdone or overdone. Keeping them the same size is a good way to ensure that all the chicken gets 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!
Recipe inspired by EatingWell

Nutrition

Calories: 326 kcal | Carbohydrates: 14 g | Protein: 26 g | Fat: 19 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 99 mg | Sodium: 480 mg | Potassium: 689 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1118 IU | Vitamin C: 35 mg | Calcium: 155 mg | Iron: 1 mg

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.

Course: Dinner
Cuisine: American
Keyword: chicken zucchini casserole, creamy chicken casserole