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Chicken Zucchini Casserole

This Chicken Zucchini Casserole is a creamy, cheesy, and comforting one-pan dinner made with tender chicken, fresh zucchini, savory seasonings, and a golden buttery topping. Perfect for busy weeknights, this easy chicken and zucchini casserole is packed with flavor and comes together with simple pantry ingredients. Whether you're looking for a satisfying chicken zucchini bake, wholesome healthy chicken recipes, or family-friendly zucchini casserole recipes, this dish is guaranteed to become a regular on your dinner table.
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Prep Time 20 minutes
Cook Time 35 minutes
10 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Casserole
  • 2 cups cooked chicken shredded or diced
  • 3 medium zucchini sliced into half-moons
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup sour cream
  • 1 can 10.5 ounces cream of chicken soup
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • For the Topping
  • 1 cup crushed buttery crackers or panko breadcrumbs
  • 2 tablespoons melted butter
  • ½ cup shredded cheddar cheese
  • Optional Garnish
  • Fresh chopped parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
  3. Stir in the zucchini and cook for another 3–4 minutes until slightly tender. Remove from the heat.
  4. In a large mixing bowl, combine the cooked chicken, sautéed zucchini mixture, sour cream, cream of chicken soup, Italian seasoning, paprika, salt, pepper, 1½ cups cheddar cheese, and Parmesan cheese. Mix until well combined.
  5. Spread the mixture evenly into the prepared baking dish.
  6. In a small bowl, mix the crushed crackers (or panko) with the melted butter and sprinkle evenly over the casserole.
  7. Top with the remaining ½ cup of shredded cheddar cheese.
  8. Bake uncovered for 30–35 minutes, or until the casserole is bubbling and the topping is golden brown.
  9. Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Rotisserie chicken is a great shortcut for this recipe.
  • Pat the zucchini dry if it contains excess moisture to prevent a watery casserole.
  • Substitute plain Greek yogurt for sour cream to lighten the dish.
  • Freshly shredded cheese melts better than pre-shredded cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.