Chicken Zucchini Bake (Print Version)
Creamy chicken and zucchini casserole with melted mozzarella and crispy breadcrumb topping.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), diced
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/4-inch rounds
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1/2 cup sour cream
08 - 1/4 cup milk
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 cup breadcrumbs
→ Spices & Seasonings
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5-6 minutes until just cooked through. Remove from skillet and set aside.
03 - In the same skillet, sauté onion and garlic for 2-3 minutes until fragrant and softened.
04 - Add zucchini slices and cook for another 4 minutes until slightly tender.
05 - In a large bowl, combine cooked chicken, sautéed vegetables, sour cream, milk, half of the mozzarella, half of the Parmesan, Italian herbs, paprika, salt, and pepper. Mix until well combined.
06 - Spread the mixture evenly in the prepared baking dish.
07 - Top with remaining mozzarella and Parmesan cheeses. Sprinkle breadcrumbs evenly over the top.
08 - Bake uncovered for 25-30 minutes, or until golden brown and bubbling.
09 - Let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- Everything cooks in one dish so cleanup is practically nonexistent
- The creamy sauce keeps the chicken incredibly moist even as leftovers
- It looks impressive but comes together in under an hour
02 -
- Do not skip the step of cooking the chicken and vegetables before baking
- The resting period is crucial or the sauce will be too runny when you serve it
03 -
- Grate your own cheese instead of buying pre shredded for better melting
- Pat the zucchini dry with paper towels if it seems especially watery