Creamy Chicken Zucchini Casserole

Creamy Chicken Zucchini Casserole

This casserole is a delicious and easy way to use up summer zucchini. It’s packed with flavor from the chicken, vegetables, and creamy sauce, and the cheesy topping adds a satisfying crunch.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 medium zucchini, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1/2 cup milk
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup panko breadcrumbs
• 1 tablespoon chopped fresh parsley (optional)
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown on all sides, about 5-7 minutes. Transfer chicken to a plate.
3. In the same skillet, add onion and garlic. Cook until softened, about 3 minutes. Add zucchini and cook for another 3-4 minutes, or until slightly tender-crisp.
4. In a bowl, whisk together cream of chicken soup, milk, Parmesan cheese, salt, and pepper.
5. Add the cooked chicken, zucchini mixture, and sauce to the prepared baking dish. Stir to combine.
6. In a small bowl, combine panko breadcrumbs and mozzarella cheese. Sprinkle the topping evenly over the casserole.
7. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
8. Garnish with fresh parsley (optional) and serve hot.

Tips:

• For a richer flavor, you can use cream of mushroom soup instead of cream of chicken soup.
• If you don’t have panko breadcrumbs, you can substitute crushed crackers or tortilla chips.
• To add more vegetables, you can also stir in chopped broccoli, carrots, or bell peppers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
• You can also freeze the casserole before baking. Assemble the casserole in the baking dish and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.