Description
A creamy and cheesy chicken zucchini casserole that is easy to make and delicious.
Ingredients
Scale
- 2 medium zucchinis, chopped into bite-sized pieces
- 1 red bell pepper, diced
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme (or Italian seasoning)
- Salt and black pepper to taste
- 1 cup seasoned breadcrumbs (for topping)
- 2 tbsp butter, melted (to mix with breadcrumbs)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine cream of chicken soup, sour cream, garlic powder, dried thyme, salt, and pepper.
- Add chopped zucchini, diced red bell pepper, cooked chicken, and half of the mozzarella cheese, mixing gently.
- Transfer the mixture into the prepared baking dish and spread it evenly.
- In a small bowl, mix seasoned breadcrumbs with melted butter until combined.
- Sprinkle the breadcrumb mixture over the casserole, followed by the remaining mozzarella cheese and Parmesan cheese.
- Bake for about 30-35 minutes until bubbly and golden brown.
- Let it cool for about 5 minutes before serving.
Notes
- This casserole can be made ahead of time and refrigerated before baking.
- Feel free to add other vegetables such as mushrooms or spinach for extra nutrition.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg