Cheesy Chicken Zucchini Casserole Recipe

If you’re looking for a cozy, weeknight dinner that’s both healthy and delicious, you’ve got to try this Cheesy Chicken Zucchini Casserole Recipe. It’s one of those recipes I return to when I want comfort food without feeling weighed down, plus it’s packed with protein and veggies. I absolutely love how the zucchini melts into the creamy, cheesy chicken goodness—trust me, your whole family will go crazy for it!

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Ingredients You’ll Need

The magic of this Cheesy Chicken Zucchini Casserole Recipe lies in its simplicity and balance. Each ingredient plays a role, from tender chicken to melty cheeses, to make sure every bite feels indulgent but wholesome. I always recommend getting fresh zucchini and good quality cheese for the best flavor.

• Zucchini: Choose firm, fresh zucchini without blemishes; chopping into bite-sized pieces helps it cook evenly.
• Cooked Chicken Breast: Using leftover chicken or rotisserie chicken makes this super easy and saves time.
• Sour Cream: Adds creaminess and tang—full-fat gives richer flavor, but low-fat works too.
• Garlic Powder: Gently boosts flavor without overpowering the dish.
• Onion Powder: Adds depth and subtle sweetness; a pantry staple I’m always reaching for.
• Kosher Salt: Essential for seasoning and bringing all the flavors together.
• Ground Black Pepper: A little kick that you can dial up or down to taste.
• Mozzarella Cheese: Freshly shredded melts beautifully and gives that gooey texture we all love.
• Parmesan Cheese: A sprinkle of sharpness that perfectly complements the mozzarella.

Variations

I love that this Cheesy Chicken Zucchini Casserole Recipe is a perfect base for experimentation. Once you’ve nailed the classic version, you can toss in your favorites or tweak it for dietary needs.

• Add Herbs: Fresh basil, thyme, or parsley stirred in right before baking adds a fragrant brightness I adore.
• Spice it Up: I sometimes sprinkle a pinch of red pepper flakes or swap black pepper for smoked paprika for a smoky twist.
• Make it Keto: This recipe is practically keto-friendly, but swapping sour cream for cream cheese ups the richness even more.
• Vegetarian Swap: Replace the chicken with hearty mushrooms or chickpeas for a satisfying vegetarian option.

How to Make Cheesy Chicken Zucchini Casserole Recipe

Step 1: Prep and Mix Your Ingredients

After preheating your oven to 375°F, start by greasing your 9×13-inch baking dish with a bit of oil or cooking spray—that’ll help everything bake evenly and make cleanup easier. In a large bowl, toss together the chopped zucchini, chopped or shredded cooked chicken, sour cream, garlic powder, onion powder, kosher salt, and black pepper. I like to use my hands or a sturdy spoon to make sure every piece of zucchini and chicken is coated with the creamy seasoning mix—this is where the flavor really begins!

Step 2: Assemble and Bake Your Casserole

Transfer your mixture to the prepared baking dish and spread it out evenly. Now for the best part: sprinkle the mozzarella and Parmesan cheeses all over the top, letting your inner cheese lover rejoice. Cover the dish tightly with foil and pop it into the oven. Bake covered for 20 minutes—this lets the zucchini soften perfectly without drying out, and the chicken warms through.

Step 3: Finish Baking for Golden, Bubbly Cheese

After 20 minutes, carefully remove the foil (watch out for steam!) and bake uncovered for another 10 minutes. This step is key because it browns and bubbles the cheese just right—melty, golden, and irresistible. Once out of the oven, let your casserole rest for about 5 minutes to let everything set. I promise the wait is worthwhile for clean slices and easier serving.

How to Serve Cheesy Chicken Zucchini Casserole Recipe

Garnishes

I often finish this casserole with a sprinkle of freshly chopped parsley or some torn basil leaves for a pop of color and freshness. A dash of crushed red pepper flakes can add a touch of heat if you like a little spice. These small touches really elevate the dish and make it feel more special on the plate.

Side Dishes

Since this casserole is hearty on its own, I like to pair it with a crisp green salad dressed with a light vinaigrette to balance the richness. Roasted asparagus or garlic sautéed spinach are fantastic veggie sides that complement the flavors without competing. For something more substantial, a slice of crusty bread or garlic bread is a winner!

Creative Ways to Present

For holidays or when I want to impress guests, I bake this casserole in individual ramekins or mini cast iron skillets for single servings—everything looks fancy and everyone gets their own cheesy masterpiece. I’ve also layered it in a clear glass dish to showcase those gooey cheese layers, which always gets oohs and aahs around the table.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Cheesy Chicken Zucchini Casserole Recipe keep beautifully in an airtight container in the fridge for up to 3 days. I find that letting it cool completely before storing helps preserve texture and flavor. It tastes just as good the next day, making it perfect for lunch or dinner on busy days.

Freezing

I’ve successfully frozen this casserole—either before baking or after cooling fully post-bake. Just wrap tightly with foil and plastic wrap or use a freezer-safe container. When you’re ready, thaw overnight in the fridge and bake at 350°F until warmed through and bubbly again. It’s a lifesaver for meal prep or feeding unexpected guests!

Reheating

To keep that beautiful cheesy texture when reheating, I prefer the oven over the microwave. Cover the casserole loosely with foil and bake at 350°F for 15-20 minutes, or until warmed through. If you’re in a hurry, the microwave works fine—just watch the cheese so it doesn’t get rubbery.

FAQs

Final Thoughts

This Cheesy Chicken Zucchini Casserole Recipe is one of my absolute go-tos when I want something fast, flavorful, and comforting. It’s the kind of dish that feels like a warm hug on a plate but still manages to be healthy enough to keep you feeling great afterward. Next time you’re staring at a fridge full of leftover chicken and zucchini, give this recipe a whirl—you’ll be so glad you did!

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