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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
US Customary - Metric

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.