Chicken Zucchini Casserole (Print Version)
# Ingredients:
→ Main Proteins & Vegetables
01 -
2 pounds boneless chicken breasts, diced into bite-sized chunks
02 -
2 large fresh zucchini, sliced into half-inch pieces
03 -
1 heaping cup mixed red and yellow bell peppers, chopped (about 2 small peppers)
→ Oils & Seasonings
04 -
3 teaspoons olive oil, divided
05 -
1 teaspoon kosher salt, split in half
06 -
1 teaspoon garlic pepper seasoning
07 -
1 teaspoon fresh minced garlic
08 -
½ teaspoon freshly cracked black pepper
→ Creamy Sauce Base
09 -
2 tablespoons butter
10 -
⅓ cup all-purpose flour
11 -
1 cup low-sodium chicken broth
12 -
1 cup whole milk
13 -
3 ounces light cream cheese, cubed (Neufchatel style)
→ Cheese & Topping
14 -
1¼ cups part-skim mozzarella cheese, shredded and divided
15 -
¼ cup grated Parmesan cheese, divided
16 -
3 tablespoons Italian-seasoned panko breadcrumbs
# Instructions:
01 -
Heat your oven to 400°F and give a 9x13 inch baking dish a good spray with cooking oil so nothing sticks.
02 -
Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Toss in your chicken pieces and season with half the salt and all the garlic pepper. Cook while stirring now and then until the chicken gets a nice golden-brown color all over, which takes about 6-8 minutes. Move the cooked chicken to a bowl and set aside.
03 -
Add the remaining 2 teaspoons of oil to the same pan. Throw in your zucchini pieces, chopped bell peppers, and minced garlic. Stir occasionally and cook until the veggies are just tender enough to pierce with a fork, roughly 4 minutes. Add these vegetables to the bowl with your chicken.
04 -
Drop the butter into your pan and let it melt. Sprinkle in the flour and keep stirring constantly until it starts turning a light brown color, about 1 minute. Slowly whisk in the chicken broth and milk, bringing it to a gentle boil while whisking frequently to keep it smooth (don't worry about a few tiny lumps). Take it off the heat and stir in the cream cheese cubes, ¾ cup of mozzarella, and 2 tablespoons of Parmesan until everything melts together nicely. Season with the remaining salt and black pepper.
05 -
Drain any excess liquid from your chicken and vegetable mixture, then fold it into the creamy cheese sauce. Pour everything into your prepared baking dish and sprinkle the top with the remaining mozzarella, Parmesan, and those crispy panko breadcrumbs.
06 -
Slide the casserole into your oven and bake for 20-25 minutes until the top turns golden and the edges are bubbling happily. If you want an extra crispy top, switch to broil for the last minute of cooking. Let it cool for 10 minutes before digging in so it sets up nicely.
# Notes:
01 -
This hearty casserole is perfect for using up summer zucchini when you have more than you know what to do with
02 -
The dish can be assembled ahead of time and refrigerated before baking - just add an extra 10-15 minutes to the cooking time if baking from cold
03 -
Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the microwave or oven