![['Close-up view of a Chicken and Zucchini Casserole with layers of chicken and zucchini.', 'Side view of a casserole dish filled with Chicken and Zucchini, showcasing melted cheese on top.', 'Juicy Chicken and Zucchini Casserole, displaying colorful ingredients including zucchini and red bell pepper.', 'Detailed image of a Chicken and Zucchini Casserole, highlighting the creamy texture and golden cheese crust.']](https://simpleflavoria.com/wp-content/uploads/2026/07/chicken-and-zucchini-casserole_1_U1.webp)
Chicken & Zucchini Casserole
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)
Seasonings
- 1 teaspoon Italian seasoning
Flour
- 0.33333334326744 cup all-purpose flour
Broth & Milk
- 1 cup chicken broth (no-salt-added)
- 1 cup whole milk
Cheese & Dairy
- 3 ounces reduced-fat cream cheese
- 1.25 cups shredded part-skim mozzarella cheese (divided)
Spices
- 0.75 teaspoon ground pepper
- 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 melting remaining butter, stirring in flour, then adding broth and milk; stir in cream cheese and mozzarella until melted.
- Mix chicken and vegetables into cheese sauce, transfer to a baking dish, top with remaining mozzarella.
- Bake for 18-20 minutes until browned and bubbly, then let stand 10 minutes before serving.
Notes
For a creamier texture, let the casserole rest before serving.