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Chicken & Zucchini Casserole

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A hearty and cheesy casserole combining tender chicken, zucchini, and bell peppers, baked to perfection.

Ingredients

Butter

  • 3 tablespoons butter (divided)

Chicken

  • 2 pounds boneless, skinless chicken breast (cut into 1-inch pieces)

Vegetables

  • 2 large zucchini (cut into 1/2-inch pieces)
  • 1 large red bell pepper (chopped)

Garlic

  • 4 cloves garlic (minced)

Seasoning

  • 1 teaspoon Italian seasoning

Flour

  • 0.33333334326744 cup all-purpose flour

Broth

  • 1 cup chicken broth (no-salt-added)

Milk

  • 1 cup whole milk

Cream Cheese

  • 3 ounces reduced-fat cream cheese

Cheese

  • 1.25 cups shredded part-skim mozzarella cheese (divided)

Pepper

  • 0.75 teaspoon ground pepper

Salt

  • 0.5 teaspoon salt

Instructions 

  • Preheat oven to 400°F. Cook chicken in 1 tablespoon butter until browned, then transfer to a bowl.
  • Cook zucchini, bell pepper, and garlic in the pan with Italian seasoning until vegetables soften, then combine with chicken.
  • Make cheese sauce by cooking flour with remaining butter, then whisk in broth and milk; add cream cheese and mozzarella until melted. Stir in pepper and salt.
  • Drain excess liquid from chicken and vegetables, then mix into cheese sauce. Transfer to a baking dish and top with remaining mozzarella.
  • Bake for 18-20 minutes until browned and bubbly. Let stand 10 minutes before serving.

Notes

For a creamier texture, add a splash of extra milk before baking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: baked, Chicken, Zucchini