Chicken Zucchini Casserole

Boneless chicken breast, zucchini, and fresh corn are all baked into a cheesy, creamy casserole dish, and the crunchy, buttery breadcrumb topping only makes it better. Made from scratch without any canned stuff, all in one pot, this is a wholesome and easy dinner my family loves.

I love casseroles that combine chicken and veggies together. This chicken zucchini casserole is a delicious way to use zucchini when they are available in abundance during summer. After all how many zucchini banana breads or fritters can one eat, except for this all-time favourite Zucchini stir fry that I make frequently. I have also added some sweet summer corn to it.

Making this with canned soup is the easy way out, but I am always team ‘Making from scratch’. Adding some flour thickens the sauce and makes it creamy. The sauce also has sour cream, Dijon mustard, and lots of mozzarella and cheddar. And this homemade version is so much tastier and healthier than the dump-and-bake with canned soup recipes.

When a casserole is versatile, freezer-friendly, wholesome with protein and veggies, and also tastes delicious,

Chicken zucchini casserole buttery crunchy bread topping.

Ingredients You Need For The Casserole

  • Chicken breast– Chicken breast is lean and works best for casseroles that already have cheese.
  • Zucchini– Cut the zucchini into little thick slices, so that it doesn’t turn into a mush
  • Corn– Use fresh or frozen corn, though I prefer fresh corn when in season, as it adds a sweetness to the dish.
  • Cheese – I use a blend of shredded cheddar and mozzarella. You could use only mozzarella.
  • Sour cream
  • Flour– It thickens the sauce, making it creamy.
  • Garlic – Garlic powder works well, too.
  • Green onion – you can also use a regular onion.
  • Breadcrumb and butter – For a crispy topping. Panko breadcrumbs, due to its large crumbs, give extra crunchiness to the crust. I sometimes add a couple of tablespoons of fresh Parmesan to the topping.

You can add other veggies like broccoli, bell pepper, spinach, or green peas etc.

Ingredients you need for making chicken zucchini casserole.

Here Is How To Make It- Step by Step

Use an oven-proof large skillet to make everything in one pot. Or make everything in a skillet and transfer it to a casserole dish.

Searing seasoned chicken is always more flavourful than adding raw chicken. Make sure the skillet is hot before adding the chicken pieces, to get perfect brown spots. Chicken doesn’t have to be cooked thoroughly, as it will cook further in the oven.

Lower the flame before adding flour and garlic to avoid it from burning. Keep scraping the bottom of the skillet to prevent the flour from sticking.

steps to make chicken zucchini casserole. Saute chciken, add veggies, sour cream and cheese. Top it with breadcrumb mixture and bake.

Can we make it with leftover/rotisserie chicken?

Another thing I love about this casserole is how versatile it is. You can use leftover chicken instead of fresh. Add butter to the skillet, saute garlic and then add flour, saute for a minute on low heat. Then add the chicken stock to make a smooth sauce. Add chicken, veggies and the rest of the ingredients, followed by buttery breadcrumb topping.

Make-Ahead ( Assemble now, Bake later)?

Assemble the casserole in an oven-proof dish, top it with breadcrumbs, then tightly cover it with 2 layers of foil or a lid. You can refrigerate the assembled dish(not baked) for up to 2 days. Remove it from the refrigerator while you are pre heating the oven. Bake as per the recipe instructions and add 10 minutes extra to the baking time.

Chicken pieces, zucchini, corn in a creamy cheesy sauce and crunchy bread topping served in a bowl.

Storing leftovers

You can store for upto 3 days in the refrigerator. The sauce might thicken when stored, while reheating, add a splash of chicken stock to loosen it a bit. I make a quick pan-fried buttery breadcrumb to top it while serving.

Coming to serving this casserole, it is filling as it is. You can serve a light salad alongside. Starch-like rice, pasta or roasted potatoes are also a great option.

More Easy One-Pot Recipes

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Chicken Zucchini Casserole

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
This casserole with chicken, zucchini and sweetcorn is made from scratch without any canned soup. The sauce base made with sour cream, dijon mustard and seasoning is so much flavourful.
Servings 4 servings

Ingredients
  

  • 1 pound Boneless Chicken Breast cut into 1.5 inch piece
  • 2 medium Zucchini
  • 1.5 cup Sweetcorn
  • 4 tablespoons Butter
  • 2-3 Garlic cloves
  • 1 teaspoon Flour
  • ½ cup Chicken Stock
  • ½ cup Sour Cream
  • 1 teaspoon Dijon mustard
  • 1.5 cups Shredded Cheese
  • 2-3 Green onion(both white and green parts)
  • 1 cup Panko Breadcrumbs

To season chicken

  • 1 teaspoon Italian seasoning
  • 1 teaspoon Paprika
  • ½ teaspoon Salt n pepper

Instructions

  • Preheat oven 380 F.
  • To breadcrumb, add the remaining butter (melted). Mix until the butter is throughly mixed.
  • Heat 1 tablespoon of butter in an oven-proof 12-inch skillet. Toss chicken pieces in Italian seasoning, paprika, salt, and pepper. Add it to the hot skillet in a single layer. Sear for 2-3 minutes undisturbed, then toss.
  • Lower the heat. Add minced garlic and flour. Toss it for another minute. Once the flour is added, keep stirring to prevent it from burning or browning too much.
  • Add stock to chicken and stir to release any flour stuck at the bottom. Mix well.
  • Switch off the flame. Add chopped zucchini, corn, chopped green onion, sour cream, dijon mustard, and cheese. Mix everything well. Smooth the top with back of a spatula.
  • Sprinkle buttered breadcrumbs all over. Put the skillet in the pre-heated oven for 25-20 minutes or until the breadcrumb is toasted and golden brown in colour.

Nutrition

Serving: 1serving | Calories: 561kcal | Carbohydrates: 30g | Protein: 40g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 669mg | Potassium: 953mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1443IU | Vitamin C: 23mg | Calcium: 301mg | Iron: 2mg
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