When I’ve got leftover chicken and a garden full of zucchini, I love to make this chicken zucchini casserole. It’s super quick and easy to throw together with just 7 ingredients, and I can have it on the table in under an hour. Filled with sour cream and topped with mozzarella and Parmesan, it’s creamy, cheesy, and wonderfully savory. I can’t think of many recipes easier than this one!
Chicken Zucchini Casserole Recipe
I love making a big batch of chicken on Sunday and using it all week long. It saves me tons of time, and I get to use it in recipes like this one! This chicken and zucchini casserole is loaded with tons of cheese! Sour cream keeps things moist and creamy, and tender zucchini adds the perfect texture. This is a great end-of-summer recipe to use up all the remaining zucchini from my garden!
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How to Store and Reheat
Store leftover chicken zucchini casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
How to Freeze
I recommend freezing this chicken and zucchini casserole fully baked. Let it cool completely, then wrap it tightly in foil or a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven at 350°F for about 10-15 minutes.
Notes and Tips
- I have found that this recipe works best with pre-cooked chicken since the baking time is designed to heat and melt the ingredients rather than fully cook raw chicken. You can use rotisserie chicken or cook the chicken in advance.
- When I have other veggies on hand, I like to throw them in. Bell peppers, mushrooms, or spinach all work well.
- Cooked rice or pasta is also a great mix-in for a well-rounded meal.
- Other spices like paprika, Italian seasoning, or chili flakes help to add an extra kick of flavor.
- To make ahead, prep the casserole up to the point of baking, then cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, follow the same instructions but add an extra 5-10 minutes of cooking time to ensure everything heats through.
Chicken Zucchini Casserole Recipe
When I’ve got leftover chicken, I love to make this chicken zucchini casserole. Quick and easy with just 7 ingredients and tons of cheese!
Prep: 10 minutes
Cook: 30 minutes
Total Time
: 40 minutes
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Instructions
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Preheat oven to 375°F. Grease a 9×13-inch baking dish with oil or use cooking spray.
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In a large bowl, combine the zucchini, chicken, sour cream, garlic powder, onion powder, salt, and pepper. Mix well to coat everything evenly.
2 medium zucchini, 2 cups cooked chicken breast, ½ cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
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Transfer the mixture into the prepared baking dish, spreading it out evenly.
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Sprinkle the mozzarella and Parmesan cheese on top.
1 cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
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Cover the dish with foil and bake for 20 minutes.
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Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
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Let it cool for 5 minutes before serving.
Notes
Storage: Store chicken zucchini casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken Zucchini Casserole Recipe
Amount Per Serving (1 serving)
Calories 330
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 109mg36%
Sodium 754mg33%
Potassium 531mg15%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 34g68%
Vitamin A 688IU14%
Vitamin C 18mg22%
Calcium 310mg31%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Zucchini Casserole Step by Step
Mix the Filling: Preheat your oven to 375°F. Grease a 9×13-inch baking dish with oil or use cooking spray and set aside. In a large bowl, combine 2 medium chopped zucchini, 2 cups of chopped or shredded cooked chicken, ½ cup of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Mix well to coat everything evenly.
Top with Cheese: Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle 1 cup of freshly shredded mozzarella cheese and ½ cup of freshly grated Parmesan cheese on top.
Bake the Casserole: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Let it cool for 5 minutes before serving.
