Chicken Zucchini Casserole

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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Servings servings

Calories 561kcal

Author Subhasmita

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.

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