Creamy Cheesy Chicken Zucchini Casserole: A Comforting Family Favorite

This Creamy Cheesy Chicken Zucchini Casserole is the perfect way to enjoy a hearty and nutritious meal. Loaded with tender chicken, fresh zucchini, bell peppers, and corn, this casserole is topped with a blend of creamy and cheesy goodness that brings all the flavors together. It’s a cozy dish that’s ideal for busy weeknights or a family meal. The casserole is simple to prepare yet satisfying, making it a must-try recipe for anyone craving comfort food with a healthy twist.

Ingredients

• Main Ingredients:
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 large zucchini, diced into 1/2-inch pieces
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup corn kernels, rinsed and drained
• For the Creamy Sauce:
  • ⅓ cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup half-and-half
  • 3 ounces cream cheese, room temperature, cut into cubes
  • 1 ¼ cups shredded mozzarella cheese, divided
  • ½ teaspoon salt, or to taste
  • Fresh ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5-6 minutes.
3. Add Vegetables: In the same skillet, add the diced zucchini, red bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are slightly tender. Add the corn kernels and cook for an additional 1-2 minutes.
4. Create a Roux: In the same skillet, sprinkle the flour over the remaining oil and butter. Continue stirring for 1-2 minutes to cook the flour, forming a smooth roux.
5. Add Liquids and Cheese: Gradually whisk in the chicken broth and half-and-half, cooking until the mixture thickens, about 3-4 minutes. Add the cubed cream cheese, stirring until it melts and the sauce becomes smooth.
6. Add Mozzarella: Stir in 1 cup of the shredded mozzarella cheese, allowing it to melt into the sauce.
7. Assemble the Casserole: In a large mixing bowl, combine the cooked chicken, sautéed vegetables, and creamy sauce. Stir thoroughly to coat all ingredients evenly, then transfer the mixture into a 9×13-inch baking dish. Top with the remaining ¼ cup of shredded mozzarella.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and golden.
9. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes.

Conclusion:

This Creamy Cheesy Chicken Zucchini Casserole is a crowd-pleaser that’s both flavorful and comforting. The combination of tender chicken, fresh vegetables, and creamy cheese sauce makes it a well-balanced and satisfying meal. Serve it with a side of salad or a crusty bread, and enjoy a wholesome dish that brings everyone to the table.

Creamy Cheesy Chicken Zucchini Casserole: A Comforting Family Favorite

A comforting casserole dish with chicken, zucchini,and vegetables in a creamy, cheesy sauce—a delightful, easy-to-make dinner forany occasion.

Main Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 ½ pounds boneless (skinless chicken breasts, cut into bite-sized pieces)
• 2 large zucchini (diced into 1/2-inch pieces)
• 1 red bell pepper (diced)
• 3 cloves garlic (minced)
• 1 cup corn kernels (rinsed and drained)

For the Creamy Sauce:

• ⅓ cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup half-and-half
• 3 ounces cream cheese (room temperature, cut into cubes)
• 1 ¼ cups shredded mozzarella cheese (divided)
• ½ teaspoon salt (or to taste)
• Fresh ground black pepper (to taste)
• Fresh parsley (chopped, for garnish)

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook until the chicken is golden and cooked through, about 5-6 minutes.
3. Add Vegetables: In the same skillet, add the diced zucchini, red bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables are slightly tender. Add the corn kernels and cook for an additional 1-2 minutes.
4. Create a Roux: In the same skillet, sprinkle the flour over the remaining oil and butter. Continue stirring for 1-2 minutes to cook the flour, forming a smooth roux.
5. Add Liquids and Cheese: Gradually whisk in the chicken broth and half-and-half, cooking until the mixture thickens, about 3-4 minutes. Add the cubed cream cheese, stirring until it melts and the sauce becomes smooth.
6. Add Mozzarella: Stir in 1 cup of the shredded mozzarella cheese, allowing it to melt into the sauce.
7. Assemble the Casserole: In a large mixing bowl, combine the cooked chicken, sautéed vegetables, and creamy sauce. Stir thoroughly to coat all ingredients evenly, then transfer the mixture into a 9×13-inch baking dish. Top with the remaining ¼ cup of shredded mozzarella.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and golden.
9. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes.

Main Course

American

Cheesy chicken casserole