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
- Preheat Oven: Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- Add Mozzarella: Stir in 1 cup of the shredded mozzarella cheese, allowing it to melt into the sauce.
- 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.
- 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.
- 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.
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
- Preheat Oven: Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
- Add Mozzarella: Stir in 1 cup of the shredded mozzarella cheese, allowing it to melt into the sauce.
- 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.
- 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.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes.