Name: Chicken Zucchini Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2–3 cups cooked chicken breast or thighs, shredded or diced; 2 medium zucchini, sliced or diced; 1 small onion, chopped; 2 cloves garlic, minced; ½ cup sour cream or plain Greek yogurt; ¼ cup mayonnaise; 1½ cups shredded cheddar cheese (divided); ¼ cup grated Parmesan cheese (optional); 1 egg; 1 teaspoon Italian seasoning; Salt and pepper, to taste; 1 tablespoon olive oil or butter (for sautéing); ½ cup breadcrumbs or crushed crackers (for topping)

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Chicken Zucchini Casserole is a wholesome, cheesy, and comforting dish I love baking when I want something hearty but still loaded with veggies. It’s filled with tender chicken, fresh zucchini, and a creamy, savory sauce, all topped with a golden, cheesy crust. This casserole is a great way for me to use up garden zucchini and turn simple ingredients into a warm, satisfying meal.

Why You’ll Love This Recipe

I love this recipe because it’s a perfect balance of comfort food and fresh ingredients. The zucchini adds moisture and a mild flavor that pairs beautifully with the chicken and cheesy topping. It’s also very easy to prepare and makes for great leftovers. Whether I’m making it for a family dinner or meal prepping for the week, this casserole always hits the spot. Chicken Zucchini Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or thighs (shredded or diced)
Zucchini (sliced or diced)
Onion (chopped)
Garlic (minced)
Sour cream or plain Greek yogurt
Mayonnaise
Shredded cheddar cheese
Parmesan cheese (optional)
Egg
Italian seasoning
Salt and pepper
Olive oil or butter (for sautéing)
Bread crumbs or crushed crackers (for topping)

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a casserole dish.
In a skillet, I heat some olive oil and sauté the onion and garlic until fragrant and soft. Then I add the zucchini and cook for a few minutes until slightly tender.
In a large bowl, I mix the cooked chicken, sautéed veggies, sour cream, mayonnaise, egg, half of the shredded cheese, Italian seasoning, salt, and pepper until everything is well combined.
I spoon the mixture into the casserole dish and spread it out evenly.
I sprinkle the remaining cheese over the top, followed by a handful of breadcrumbs or crushed crackers for a golden crust.
I bake for 30–35 minutes, or until the casserole is hot and bubbly and the topping is lightly browned.
I let it rest for 5–10 minutes before serving so it sets nicely.

Servings and timing

This recipe serves about 6 people. It takes 15–20 minutes to prep and around 35 minutes to bake, so I have it on the table in under an hour.

Variations

I’ve added cooked rice or quinoa to make it even more filling.
A handful of spinach or chopped kale mixes in well for extra greens.
I swap cheddar for mozzarella or pepper jack when I want a different flavor profile.
Sometimes I use cream of chicken soup in place of sour cream for a shortcut version.
I use gluten-free breadcrumbs if needed, and it turns out just as good.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until hot. It also freezes well — I wrap the cooled casserole tightly and freeze for up to 2 months. I thaw overnight in the fridge before baking. Chicken Zucchini Casserole

FAQs

Can I use raw chicken?

I use pre-cooked chicken for this recipe. If I only have raw, I cook and shred it ahead of time or use rotisserie chicken to save time.

Does the zucchini need to be peeled?

No — I leave the skin on for color and texture. I just wash it well and slice it thin.

Will the casserole be watery?

Zucchini releases moisture, so I sauté it first to reduce wateriness. I also avoid overcooking the casserole to keep it from becoming soggy.

Can I make this ahead?

Yes — I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.

What can I serve with it?

I serve it with a simple green salad, garlic bread, or roasted potatoes to round out the meal.

Conclusion

Chicken Zucchini Casserole is one of my favorite easy dinners — it’s hearty, cheesy, and full of flavor while still being packed with veggies. It’s comforting without being heavy and perfect for using up leftover chicken and zucchini. Whether I’m making it for a family meal or prepping lunches ahead of time, this casserole never disappoints.