Chicken Zucchini Casserole: Savoury One-Dish Dinner
This chicken zucchini casserole combines cubed chicken breast and sliced zucchini in a creamy sauce. You must layer the ingredients with mozzarella and Parmesan to ensure the cheese melts evenly without burning. Whisk the sour cream and Greek yoghurt until smooth so the sauce coats every piece of vegetable. Bake at 180°C (350°F) and let the dish stand for 5 minutes before serving to allow the flavours to settle.
Chicken Zucchini Casserole: Savoury One-Dish Dinner
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Pre-heat your oven to 180°C (350°F). Lightly grease the baking dish with 15 ml of olive oil to prevent the cheese from sticking to the sides.
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Season the mixture
Combine the chicken, zucchini, onion, garlic, oregano, basil, paprika, salt, and pepper in a large bowl. Drizzle with 30 ml of olive oil and toss well. Ensure every piece is coated so the seasoning distributes evenly during baking.
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Layer the base
Spread half of the seasoned chicken and vegetable mixture into the baking dish. Sprinkle 125 g of mozzarella and 50 g of Parmesan over this layer. This creates a savoury middle layer that holds the casserole together.
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Add the sauce
Whisk the sour cream, Greek yoghurt, and vegetable broth until the mixture is smooth. Pour this sauce evenly over the first layer of ingredients to ensure the chicken remains tender.
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Complete the layers
Add the remaining chicken and vegetable mixture on top. Spoon the rest of the sauce over the top and finish with the remaining mozzarella and Parmesan. The cheese forms a protective crust that prevents the vegetables from drying out.
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Bake the casserole
Cover the dish loosely with aluminium foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes. Stop when the top is golden brown and bubbling.
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Rest and garnish
Let the casserole stand for 5 minutes before serving. This allows the juices to redistribute and the flavours to settle. Garnish with chopped parsley for a fresh finish.
Check the surface of the cheese halfway through the final bake. If the top browns too quickly before the chicken is cooked through, cover it loosely with foil again. This prevents the cheese from burning while the heat continues to penetrate the centre of the dish.
What to serve with it
Serve this dish with a crisp green salad dressed with olive oil and balsamic vinegar. You can also pair it with steamed rice or couscous to soak up the creamy sauce. For added texture and a nutty aroma, sprinkle toasted pine nuts over the top before serving.
Storing and reheating
Cool the casserole to room temperature, then cover and leave for up to 2 hours. Refrigerate any remaining portions immediately for 2 to 4 days. For longer storage, pack leftovers in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Getting the texture right
Remove the aluminium foil for the final 10 minutes of baking. This allows the cheese to caramelise and bubble under the direct heat of the oven. Let the casserole stand for 5 minutes after baking so the sauce thickens and the flavours settle before you serve.
Choosing the cut
Use boneless, skinless chicken breast cubed into even pieces. Uniform sizes ensure that every piece of meat cooks through at the same rate. This prevents the smaller cubes from drying out while the larger ones finish, keeping the chicken tender within the creamy sauce.
Nutrition per serving
- Calories
- 485
- Protein
- 38.2 g
- Carbs
- 11.5 g
- Fat
- 29.8 g
- Fiber
- 2.4 g
- Sugar
- 6.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is an easy recipe for a chicken and zucchini casserole?
Combine cubed chicken, zucchini, onion, and garlic with Mediterranean herbs and olive oil. Layer these with mozzarella and Parmesan, pour over a sauce of sour cream, Greek yoghurt, and broth, then bake at 180°C (350°F) until golden.
What are the ingredients for a cream of chicken zucchini casserole?
Use 600 g chicken breast, 300 g zucchini, mozzarella, Parmesan, sour cream, Greek yoghurt, and vegetable broth. You can replace the sour cream and yoghurt mixture with 400 ml of cream-of-chicken soup for a different style of creaminess.
What is a 5 ingredient chicken casserole?
No, this specific recipe requires more than five ingredients to achieve its creamy texture and savoury flavour. It uses a combination of fresh vegetables, two types of cheese, and a three-part cream sauce to ensure the dish is hearty.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
