CookPal AI
Zucchini Chicken Casserole

Zucchini Chicken Casserole

Cost $15, save $25

Source: Recommended by CookPal

  • 55 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 🥒 2 (8 ounce) zucchini, thinly sliced
    • 2 large carrots, chopped
    • 🧅 1 cup yellow onion

  • Condiments/Seasonings

    • 1 tablespoon olive oil
    • 2 (10 1/2 ounce) cans cream of chicken soup
    • 1 cup sour cream
    • 2 tablespoons fresh herbs
    • 🧂 1 teaspoon kosher salt
    • 1 teaspoon black pepper

  • Protein

    • 4 cups rotisserie chicken breasts

  • Dairy

    • 4 ounces Cheddar cheese, shredded

  • Topping

    • 1 1/4 cups panko breadcrumbs
    • 2 1/2 tablespoons salted butter, melted

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.

2

Heat olive oil in a large nonstick skillet over medium-high heat. Add zucchini slices, carrots, and onion. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Remove from heat and set aside.

3

Whisk together cream of chicken soup, sour cream, herbs, salt, and black pepper in a large bowl until evenly combined.

4

Fold chicken and cooked zucchini mixture into cream of chicken soup mixture until evenly coated. Transfer to the prepared baking dish, spreading into an even layer. Top with shredded Cheddar.

5

Stir panko breadcrumbs and melted butter together in a small bowl until fully combined. Sprinkle evenly over top of the casserole.

6

Bake in the preheated oven until Cheddar is melted, chicken mixture is bubbling around the edges, and panko is golden brown, about 45 minutes. Garnish with additional fresh herbs before serving.

NUTRIENTS

Per 1 serving

🔥

480

Calories

  • 39
    Protein
  • 21
    Carbs
  • 27
    Fats

💡 Use fresh chicken if rotisserie chicken is unavailable and shred it manually.Serve with a side salad or crusty bread for a complete meal.Leftovers can be stored in the fridge and reheated for up to 3 days.