Family Friendly Chicken Zucchini Bake (Print Page)
Tender chicken and zucchini baked with creamy cheeses and breadcrumbs for a family-friendly, wholesome dinner.
# What You Need:
→ Meat
01 - 2 cups (about 10.5 oz) cooked chicken breast, shredded or cubed
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
→ Dairy
06 - 1 cup (4.2 oz) shredded mozzarella cheese
07 - 1/2 cup (2.1 oz) grated Parmesan cheese
08 - 1/2 cup sour cream
09 - 1/2 cup milk
→ Grains (Optional)
10 - 1 cup (2.8 oz) panko or regular breadcrumbs (use gluten-free if desired)
→ Pantry Staples & Spices
11 - 2 tbsp olive oil
12 - 1/2 tsp dried oregano
13 - 1/2 tsp dried basil
14 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes until softened and translucent.
03 - Add garlic, zucchini, and red bell pepper to the skillet. Sauté for 5 to 6 minutes until vegetables are just tender. Remove from heat and set aside.
04 - In a large bowl, combine the cooked chicken, sautéed vegetables, sour cream, milk, oregano, basil, salt, and pepper. Stir until evenly mixed.
05 - Spread the chicken and vegetable mixture evenly in the prepared baking dish. Top with an even layer of mozzarella and Parmesan cheese.
06 - Sprinkle breadcrumbs evenly over the cheese layer for a golden, crunchy finish.
07 - Bake for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
08 - Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- It turns basic pantry staples and whatever vegetables are wilting in your crisper into something genuinely comforting.
- The cheese gets this impossibly golden crust on top that makes everyone think you worked harder than you did.
02 -
- Do not skip draining excess moisture from the zucchini if yours are particularly watery, or your bake will pool at the bottom.
- Letting the bake rest those 5 minutes is not optional because the cheese needs a moment to set into that perfect sliceable texture.
03 -
- Shred your own cheese instead of buying pre shredded because it melts more smoothly and avoids the anti caking powders that can make the topping grainy.
- If you want a crispier breadcrumb topping, drizzle a tiny bit of olive oil over the breadcrumbs before baking and the crunch will be unmatched.