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overhead shot of a cooked cheesy chicken zucchini casserole in a baking dish
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Cheesy Chicken Zucchini Casserole

7 9 7
WW Freestyle: 7
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Chopped chicken plus sautéed corn and zucchini tossed in a cheesy cream sauce, combine to make a delicious chicken zucchini casserole!
Course: Dinner
Cuisine: American
Servings: 8
Calories: 326

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!
  • WW POINTS: Shave off 2 points by using Fat Free Half & Half, Reduced Fat Cream Cheese, and Reduced Fat Shredded Mozzarella.
Recipe inspired by EatingWell
Nutrition Facts
Cheesy Chicken Zucchini Casserole
Amount Per Serving
Calories 326 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 99mg33%
Sodium 480mg20%
Potassium 689mg20%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 26g52%
Vitamin A 1118IU22%
Vitamin C 35mg42%
Calcium 155mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: chicken zucchini casserole, creamy chicken casserole