Family Friendly Chicken Zucchini Bake (Printer-Friendly)
Tender chicken with sautéed zucchini and peppers, topped with creamy cheese and baked until golden.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or cubed (about 10.5 oz)
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 red bell pepper, diced
→ Dairy
06 - 1 cup shredded mozzarella cheese (about 4.2 oz)
07 - 1/2 cup grated Parmesan cheese (about 2.1 oz)
08 - 1/2 cup sour cream (about 4.2 oz)
09 - 1/2 cup milk (about 4 fl oz)
→ Grains (Optional)
10 - 1 cup panko or regular breadcrumbs (about 2.8 oz); use gluten-free if desired
→ Pantry Staples & Spices
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - Salt and pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 minutes until softened and translucent.
03 - Add minced garlic, sliced zucchini, and diced red bell pepper to the skillet. Sauté for 5 to 6 minutes until the vegetables are just tender. Remove from heat and set aside.
04 - In a large mixing bowl, combine the cooked chicken, sautéed vegetables, sour cream, milk, dried oregano, dried basil, salt, and pepper. Stir thoroughly until all ingredients are evenly distributed.
05 - Spread the chicken and vegetable mixture evenly across the bottom of the prepared baking dish. Sprinkle shredded mozzarella and grated Parmesan cheese uniformly over the top. Finish with an even layer of breadcrumbs.
06 - Bake uncovered for 25 to 30 minutes, or until the cheese is bubbly and the breadcrumb topping is golden brown.
07 - Remove from the oven and let rest for 5 minutes to allow the filling to set before slicing and serving.
# Expert Advice:
01 -
- It turns basic pantry ingredients into something that tastes like you spent all afternoon cooking.
- The creamy, cheesy interior with that crispy breadcrumb top wins over even the pickiest eaters at the table.
02 -
- Overcooking the zucchini during the sauté step will make the final bake watery, so pull the vegetables off the heat while they still have structure.
- Letting the baked casserole rest those five minutes is not optional because the cheeses and sour cream need time to settle into a sliceable texture.
03 -
- Squeeze excess moisture from the zucchini slices with a clean towel after sautéing to prevent a soupy casserole.
- Broil for the last two minutes of cooking if you want that breadcrumb topping extra crispy and deeply golden.