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Creamy Chicken and Zucchini Casserole

5 from 2 votes

What could be a better comforting dish than this Creamy Chicken and Zucchini Casserole. Tender pieces of chicken, sauteed zucchini and a creamy cheese sauce topped with a herb bread crumb mixture and extra cheese. A great make ahead meal for busy weeknights!

Chicken and zucchini casserole on a plate.
Creamy Chicken & Zucchini Casserole

We are well into the second week of August and summer is starting to wind down for many of you. We’re still full on summer mode here and most days eating salads and breaking out the barbecue. However, I know that the chillier days of fall are just around the corner and many of you are starting to think comfort food!

If you are starting to think about fall dinners, then this casserole would be a great place to start.

Chicken and zucchini casserole in a white dish.
Chicken and Zucchini Casserole

What is this Chicken and Zucchini Casserole Like

  • Difficulty – This casserole is pretty easy to make. It is all cooked on the stove top, but in a few different pots. So, it isn’t a one pot dinner.
  • Taste – If you love creamy and warming dishes, you will love this one. It has tender chicken pieces with soft vegetables wrapped up in a creamy cheese sauce.
  • Serving – This recipe easily serves four adults. If you are serving kids, you will get more servings. In the recipe card at the end of the post you can easily adjust serving size to fit how many people you are serving.
Chicken and zucchini casserole.
Creamy Chicken and Zucchini Casserole

Ingredients

  • Chicken – I used chicken breast for this recipe.
  • Zucchini – Fresh zucchini was used in this casserole.
  • Celery – I used a small amount of finely diced celery to add a bit more flavour to the dish.
  • Cheese – For the cheese sauce I used a mix of mostly Gouda cheese with a small amount of Parmesan for additional flavour.
  • Milk – I used semi skimmed milk for the sauce, but any milk will be just fine.
  • Butter – Butter is used in making the base for the sauce.
  • Olive oil – I used olive oil to cook the chicken, zucchini and celery.
  • Flour – A small amount of flour is mixed with the butter to make a Roux Sauce. This becomes a base for the cheese sauce.
  • Seasonings – I used a milk of garlic powder, onion powder, oregano, salt and black pepper.
  • Fresh herbs – I added a little fresh chopped parsley.
  • Bread crumbs – I used fine bread crumbs in the topping of the casserole.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Ingredients to make the chicken and zucchini casserole.
Ingredients to make the Chicken and Zucchini Casserole

Instructions

  1. Flatten chicken – Place the chicken between parchment paper and pound it to about 1 inch thickness. Season with salt and pepper on both sides.
  2. Cook chicken – Heat one tablespoon of olive oil in a large skillet. Add the seasoned chicken and cook for 6 minutes. Flip over the chicken and cook for another 6 minutes. Remove the chicken and place on a cutting board. Cut chicken up into bite size pieces and set aside.
  3. Cook vegetables – In the same skillet, add remaining tablespoon of olive oil, zucchini and celery. Give a good stir and cook for about 5 minutes until soft. Set aside.
  4. Make a roux – In a medium sized sauce pan set over medium heat, add the butter. Melt for a minute and add the flour. Stir well until it starts to bubble and thickens. This takes about a minute to two minutes.
  5. Finish sauce – Gradually start pouring in the milk and whisk as you pour. The sauce will start to thicken as you pour in the milk. Continue pouring in the milk as whisking until you have used all the milk and the sauce has thickened. This takes about 3 – 4 minutes. Add the garlic powder, onion powder and oregano. Stir well.
  6. Season sauce – Remove sauce from heat and stir in the Gouda cheese (reserving about 1/4 cup for the top), the parmesan cheese and the fresh chopped parsley. Stir well.
  7. Put together casserole – Add the chicken and zucchini to a casserole dish and pour over the sauce. Stir well to combine. Top with bread crumbs and extra cheese.
  8. Bake casserole – Bake in a preheated 350 degrees f/180 degrees c oven for about 30 minutes or until golden and bubbly.
  9. Serve – Serve hot.

Recipe Notes

  • Prep ahead – This entire dish can be made ahead of time and refrigerated until ready to bake. Just add 5 minutes to the baking time if keeping it in the fridge beforehand.
  • Making the sauce – See full step-by-step recipe for Roux Sauce if you have never made a sauce this way before. It’s really easy.
Chicken and zucchini in a casserole dish.
Casserole with Chicken and Zucchini

Substitutions

  • Chicken – I cooked chicken breast for this recipe. But there are many alternatives. You could buy a rotisserie chicken or make your own Rotisserie Chicken and shred it up. The Roasted Spatchcock Chicken would also work really well for this recipe.
  • Cheese – I used a mix of Gouda and Parmesan. You can use other variations like Cheddar, Havarti, Pepper Jack, Swiss or Mozzarella.
  • Bread crumbs – I ended up using fine bread crumbs for the topping. You could also try Panko or even making your own. It will all work.
Casserole with chicken on a plate.
Chicken and Zucchini Casserole

Serving

Serve it up with some Honey Garlic Butter Drizzled Carrots and some Crispy Roasted Potatoes if you are looking for a bigger dinner. You could even serve some plain pasta or rice on the side as this dish is pretty rich.

Zucchini and chicken casserole in a dish.
Casserole with Zucchini and Chicken

Frequently Asked Questions

Can you freeze casseroles?

Many casseroles freeze very well. However, if a casserole contains a lot of dairy like this one, it won’t freeze so well. Dairy becomes a little gritty after defrosting. So, the dairy will separate slightly.

Does chicken need to be fully cooked before adding it to a casserole?

You an add partially cooked chicken to a casserole. Just keep in mind, it will increase the cooking time of the casserole.

Casserole on a plate.
Chicken and Zucchini Casserole


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Casserole with chicken on a plate.
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Creamy Chicken and Zucchini Casserole

What could be a better comforting dish than this Creamy Chicken and Zucchini Casserole. Tender pieces of chicken, sauteed zucchini and a creamy cheese sauce topped with a herb bread crumb mixture and extra cheese. A great make ahead meal for busy weeknights!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: North American
Keyword: breakfast casserole, family dinners, make ahead appetizers
Servings: 4 servings
Calories: 590kcal
Author: Julia Pinney

Ingredients

  • 1 lb chicken breast
  • 2 medium zucchini ends trimmed and cut into about 2 inch pieces
  • 2 ribs celery diced small
  • 2 tablespoons olive oil
  • 1/2 cup Parmesan cheese grated
  • 1 cup Gouda cheese grated
  • 1 3/4 cups milk
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • parsley finely chopped option
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup bread crumbs fine

Instructions

  • Place the chicken between parchment paper and pound it to about 1 inch thickness. Season with salt and pepper on both sides.
  • Heat one tablespoon of olive oil in a large skillet. Add the seasoned chicken and cook for 6 minutes. Flip over the chicken and cook for another 6 minutes. Remove the chicken and place on a cutting board. Cut chicken up into bite size pieces and set aside.
  • In the same skillet, add remaining tablespoon of olive oil, zucchini and celery. Give a good stir and cook for about 5 minutes until soft. Set aside.
  • In a medium sized sauce pan set over medium heat, add the butter. Melt for a minute and add the flour. Stir well until it starts to bubble and thickens. This takes about a minute to two minutes.
  • Gradually start pouring in the milk and whisk as you pour. The sauce will start to thicken as you pour in the milk. Continue pouring in the milk as whisking until you have used all the milk and the sauce has thickened. This takes about 3 – 4 minutes. Add the garlic powder, onion powder and oregano. Stir well.
  • Remove sauce from heat and stir in the gouda cheese (reserving about 1/4 cup for the top), the parmesan cheese and the fresh chopped parsley. Stir well.
  • Add the chicken and zucchini to a casserole dish and pour over the sauce. Stir well to combine. Top with bread crumbs and extra cheese.
  • Bake in a preheated 350 degrees f/180 degrees c oven for about 30 minutes or until golden and bubbly.
  • Serve hot.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Creamy Chicken and Zucchini Casserole
Amount Per Serving (1 serving)
Calories 590 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 169mg56%
Sodium 1634mg71%
Potassium 1037mg30%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 11g12%
Protein 51g102%
Vitamin A 1021IU20%
Vitamin C 20mg24%
Calcium 773mg77%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thank For Stopping By & Hope To See You Soon!

By on August 13th, 2023
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