Family Friendly Chicken Zucchini Bake (Printable Version)
Creamy chicken and zucchini bake with mozzarella, Parmesan, and golden crumbs, a family-friendly, easy weeknight comfort.
# Ingredient List:
→ Meats
01 - 2 cups (about 10.5 oz) cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
→ Dairy
06 - 1 cup (4.2 oz) shredded mozzarella cheese
07 - 1/2 cup (2.1 oz) grated Parmesan cheese
08 - 1/2 cup sour cream
09 - 1/2 cup milk
→ Grains
10 - 1 cup (2.8 oz) panko or regular breadcrumbs (use gluten-free if desired)
→ Pantry Staples & Spices
11 - 2 tbsp olive oil
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - Salt and pepper, to taste
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 minutes until softened and translucent.
03 - Add minced garlic, sliced zucchini, and diced red bell pepper to the skillet. Sauté for 5 to 6 minutes until the vegetables are just tender. Remove from heat and set aside.
04 - In a large mixing bowl, combine the cooked chicken, sautéed vegetables, sour cream, milk, dried oregano, dried basil, salt, and pepper. Stir until evenly incorporated.
05 - Spread the chicken and vegetable mixture evenly across the prepared baking dish. Top with an even layer of shredded mozzarella and grated Parmesan cheese.
06 - Sprinkle breadcrumbs uniformly over the cheese layer to create a golden, crispy crust.
07 - Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- It comes together in one baking dish, which means cleanup is almost nonexistent on a weeknight.
- The creaminess from sour cream and cheese hides the vegetables so well that even picky eaters go back for seconds.
- Rotisserie chicken turns this into a twenty minute prep situation on your busiest evenings.
- It reheats beautifully the next day, making it an ideal leftover lunch.
02 -
- Undercooking the vegetables in the skillet is crucial because they will continue cooking in the oven and nobody wants mushy zucchini.
- Squeezing excess moisture from the zucchini slices with a paper towel before sauteing prevents the bake from turning watery at the bottom.
03 -
- Salt the zucchini slices and let them sit for ten minutes before cooking to draw out excess moisture and concentrate their flavor.
- Shred your own cheese from a block rather than buying pre shredded bags because the anti caking additives on bagged cheese prevent it from melting smoothly.