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Chicken Zucchini Casserole Recipe

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★★★★★

4.7 from 608 reviews

This Chicken Zucchini Casserole is a hearty and flavorful dish combining tender seared chicken, sautéed mushrooms, onions, and zucchini in a creamy cheese sauce. Baked to perfection with melted Gruyere cheese on top, it offers a comforting and low-carb meal perfect for family dinners or meal prep.

Ingredients

Scale

Chicken

  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 3/4 tsp sea salt, divided (1/2 tsp and 1/4 tsp)
  • 1/2 tsp black pepper, divided
  • 2 tbsp olive oil, divided

Vegetables

  • 8 oz mushrooms, sliced
  • 1/2 large onion, diced
  • 3 medium zucchini, cut into half-moons

Sauce & Toppings

  • 1/2 cup heavy cream
  • 1/3 cup reduced sodium chicken broth
  • 6 oz Swiss Gruyere shredded cheese blend (or use just one type), divided
  • 1/2 cup sour cream

Instructions

  1. Cook The Chicken: Place the chicken pieces in a large bowl and pat dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and sear for 5-6 minutes, turning every couple of minutes to brown all sides, until cooked through. Remove the chicken to a large bowl, cover to keep warm, and set aside.
  2. Cook The Veggies: Add the remaining 1 tablespoon of olive oil to the skillet and reduce heat to medium. Add the sliced mushrooms and diced onions and cook for 7-10 minutes until mushrooms are soft and no liquid remains in the pan. Increase heat to medium-high, add the zucchini, season the veggies with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and sauté, stirring occasionally, for about 10 minutes until the zucchini is soft and lightly browned. Drain any liquid if needed and transfer the veggies to the bowl with the chicken. Set aside.
  3. Make The Sauce: Preheat the oven to 400°F (191°C). In the same skillet, add the heavy cream and chicken broth. Use a wooden spoon to scrape up any browned bits from the pan bottom. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for about 5 minutes until it thickens enough to coat the back of a spoon. Lower the heat and stir in 3 ounces of shredded cheese until melted. Remove from heat and mix in the sour cream. Adjust seasoning with salt and pepper if needed.
  4. Assemble & Bake: Drain any excess liquid from the bowl with the chicken and vegetables. Pour the prepared sauce into the bowl and stir well to combine everything. Transfer the mixture into a 10×7-inch casserole dish. Sprinkle the remaining 3 ounces of shredded cheese on top. Bake for about 10 minutes until the cheese melts. For a golden brown top, place under the broiler for 2-3 minutes if desired. Serve warm.

Notes

  • Ensure the chicken is patted dry before seasoning to get a nice sear.
  • Cooking the vegetables until all liquid evaporates avoids a watery casserole.
  • Gruyere cheese adds a rich and nutty flavor, but you can substitute with Swiss or mozzarella.
  • Broil carefully as cheese can burn quickly under high heat.
  • This casserole can be prepared a day ahead and reheated in the oven.

Keywords: chicken casserole, zucchini casserole, creamy chicken dinner, baked chicken recipe, low carb dinner

Find it online: https://nataliereeve.com/chicken-zucchini-casserole-recipe/