Easy Chicken Zucchini Casserole
This creamy chicken zucchini casserole topped with crispy breadcrumbs is an easy, delicious weeknight dinner recipe. Packed with flavor, this is one the entire family will love.
Ingredients and Substitutions
- Chicken. When a recipe calls for shredded cooked chicken, I always use a rotisserie chicken. Not only is it the easiest hack, the chicken is also already so well-seasoned and simply delicious. You can substitute with any cooked leftover chicken you might have on hand.
- Zucchini. This recipe will work with a variety of summer squash or any other vegetables like mushrooms, peas, broccoli or cauliflower.
- Onion and garlic.
- Butter, flour and milk. I prefer making my own béchamel sauce/white sauce but you can substitute with a can of chicken soup concentrate.
- Lemon juice.
- Salt and black pepper.
- Bread crumbs. I used fresh bread crumbs made from day-old bread but panko bread crumbs or crushed Ritz crackers can be substituted.
- Fresh herbs. I used sage but thyme, parsley and oregano are all delicious with chicken.
How to make chicken zucchini casserole
- Sauté: In a large pan, sauté the onion and garlic in a splash of olive oil until lightly golden and softened. Add to a large bowl then repeat with the sliced zucchini.
- Make the sauce: In the same pan, melt the butter then whisk in the flour. Allow to cook for a minute then slowly pour in the milk, stirring continuously. Allow to simmer over low heat until thickened then season to taste with salt and pepper. I like adding a pinch of nutmeg too but that’s optional.
- Mix and bake: Add the béchamel sauce to the bowl with the veggies then add the shredded rotisserie chicken. Stir together then transfer to a casserole or baking dish. Top with the breadcrumbs and herbs then drizzle with a tablespoon of oil. Bake in a preheated oven until crisp, golden and bubbling then serve.
Can I make this ahead?
The casserole can be assembled a day in advance then covered tightly with foil and kept in the fridge. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave before serving.
Serving suggestions
We love serving this easy casserole recipe with garlic butter rice, creamy mashed potatoes or garlic bread. Veggie sides like roasted patty pan squash, Brussels sprouts with bacon or a big green salad would also be delicious.
Servings: 4
Calories: 313kcal
Ingredients
- 1 rotisserie chicken skin and bones remove, meat shredded
- 3 medium zucchini sliced
- 1 medium onion finely chopped
- 4 garlic cloves crushed
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1-2 tsp lemon juice
- salt and black pepper to taste
- small handful fresh herbs sage, thyme or oregano
- ¾ cup fresh breadcrumbs
Instructions
- Preheat the oven to 400°F/200°C.
- In a large pan, sauté the onion and garlic in a splash of olive oil until lightly golden and softened. Add to a large bowl.
- In the same pan, cook the zucchini until golden brown and season with salt. Transfer to the mixing bowl with the onions.
- To make the sauce, melt the butter in the same pan you used to cook the vegetables then whisk in the flour. Allow to cook for a minute then slowly pour in the milk, stirring continuously.
- Allow to simmer over low heat until thickened then season to taste with salt and pepper. I like adding a pinch of nutmeg too but that's optional.
- Add the béchamel sauce to the bowl with the veggies then add the shredded rotisserie chicken.
- Stir together then transfer to a casserole or baking dish.
- In a small bowl, combine the breadcrumbs with the fresh herbs.
- Top the casserole with the breadcrumbs then drizzle with a tablespoon of oil.
- Bake in a preheated oven until crisp, golden and bubbling then serve.
Nutrition
Calories: 313kcal | Carbohydrates: 16g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 496mg | Potassium: 861mg | Fiber: 2g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 30mg | Calcium: 135mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Easy Zucchini Recipes
Very tasty! The second time I prepared it I added 3 diced Hatch chiles and part of a leftover bell pepper. Very easy recipe to customize!
Very easy to make. I didn’t have a precooked chicken so quickly cooked the chicken breast beforehand. I even had cheat bechamel sauce so it was very easy. I added mixed veg for added nutrition. My only question is: what is the lemon juice for?
I have a question. I would love to make this delicious sounding casserole. But in looking at the ingredients, there are no measurements for the breadcrumbs. Can you please let me know both the measurement & whether to use panko or regular breadcrumbs? Thanks so much!
My apologies – I’ve amended the recipe.