Zucchini and Chicken Casserole

This Zucchini and Chicken Casserole is a comforting, wholesome dish that brings together tender bites of chicken, fresh zucchini, and fluffy rice in a creamy, homemade sauce. Topped with sharp cheddar cheese and golden, crispy panko breadcrumbs, this baked casserole delivers a perfect balance of textures and flavors. It’s made from scratch with simple pantry staples like chicken broth, whole milk, and a hint of dried thyme for a subtle herbaceous note. Easy to prepare in just an hour, this recipe is perfect for busy weeknights or casual gatherings. Serve it hot as a hearty, family-friendly meal that celebrates the best of fresh ingredients, comfort food, and oven-baked perfection.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 2 pieces Boneless, skinless chicken breasts
• 2 cups Cooked white or brown rice
• 1.5 cups Sharp cheddar cheese, shredded
• 3 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 cup Chicken broth
• 1 cup Whole milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 0.75 cup Panko breadcrumbs
• 1 tablespoon Olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.

Step 2

Slice the zucchini into thin rounds and set aside. Cut the chicken breasts into bite-sized pieces, season with a pinch of salt and pepper, and set aside.

Step 3

In a large skillet over medium heat, melt the butter and sauté the onion until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more.

Step 4

Sprinkle the flour into the skillet and stir to coat the onion mixture. Cook for 1 minute, then gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 3 minutes. Season with salt, pepper, and thyme.

Step 5

In a separate skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until lightly browned but not fully cooked through, about 5 minutes. Remove from heat.

Step 6

In a large mixing bowl, combine the cooked rice, chicken, zucchini slices, and the sauce. Mix until everything is evenly coated.

Step 7

Transfer the mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.

Step 8

In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture over the cheese layer.

Step 9

Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.

Step 10

Allow the casserole to cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	2209 grams (2209.0g)

Amount per serving	% Daily Value*
Calories	2719

Total Fat 116.90g	150%
Saturated Fat 61.10g	306%
Polyunsaturated Fat 2.00g
Cholesterol 567mg	189%
Sodium 10206mg	444%
Total Carbohydrate 230.00g	84%
Dietary Fiber 10.60g	38%
Total Sugars 61.00g
Protein 186.90g	374%

Vitamin D 147IU	734%
Calcium 1757mg	135%
Iron 15mg	83%
Potassium 3295mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 27.5%

Carbs: 33.8%