Easy Chicken Zucchini Casserole

This creamy chicken zucchini casserole topped with crispy breadcrumbs is the easiest weeknight recipe, ever! Packed with flavor, this is one the entire family will love.

Course Dinner

Cuisine American

Keyword chicken and zucchini casserole, chicken zucchini casserole, chicken zucchini squash casserole

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 313kcal

Author Alida Ryder

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.

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