Chicken Zucchini Casserole

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Creamy, cozy, and packed with flavor, this Chicken Zucchini Casserole is your new weeknight dinner hero. It’s got that homey, comforting vibe with tender chunks of chicken, juicy zucchini slices, and pillowy pasta or potatoes all swimming in a velvety sauce that bubbles up golden under a crispy topping. Whether you’re feeding a hungry family or prepping meals ahead, this dish satisfies on every level.

The magic here lies in the balance of textures: the tender veggies, the juicy chicken, and the creamy, cheesy base—all topped with buttery, golden breadcrumbs. It’s easy to make, endlessly adaptable, and a delicious way to use up fresh zucchini. Bonus: it reheats beautifully, making leftovers just as dreamy.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work best here. Thighs offer a bit more flavor and stay juicy during baking, but chicken breasts keep the dish leaner. You can also use leftover rotisserie chicken if you’re in a pinch.

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Ingredients for the Chicken Zucchini Casserole

Chicken – The star of the dish, adding protein and heartiness.

Zucchini – Brings a fresh, tender bite and blends perfectly with the creamy sauce.

Pasta or Baby Potatoes – Either choice soaks up the flavors and adds substance. Shells or penne are great options.

Cream of Chicken Soup – Creates a creamy base with minimal effort.

Sour Cream – Adds tang and depth to the sauce.

Cheddar Cheese – Melts into the sauce and gives a sharp, savory edge.

Garlic & Onion Powder – Basic seasonings that wake up the whole dish.

Salt & Pepper – Essential for balance.

Paprika (Optional) – Adds a warm color and hint of smoky flavor.

Breadcrumbs – For that irresistibly crisp topping.

Butter – Helps the breadcrumbs brown to perfection.

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How To Make the Chicken Zucchini Casserole

Step 1: Cook the Chicken

Start by cutting your chicken into bite-sized chunks and season them with salt, pepper, garlic powder, and onion powder. In a skillet over medium heat, cook the chicken pieces until lightly browned and fully cooked through. Set aside.

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Step 2: Prepare the Zucchini

Slice your zucchini into thin rounds. You can lightly sauté them for a couple of minutes to reduce excess moisture, or leave them raw if you prefer a bit more bite after baking.

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Step 3: Boil the Pasta or Potatoes

If you’re using pasta, boil it until just al dente. For baby potatoes, halve or quarter them and boil until fork-tender. Drain and set aside.

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Step 4: Make the Creamy Sauce

In a large bowl, combine the cream of chicken soup, sour cream, and shredded cheddar cheese. Stir until smooth, then add the seasonings: garlic powder, onion powder, salt, pepper, and paprika if using.

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Step 5: Assemble the Casserole

In a greased casserole dish, layer the cooked chicken, zucchini, and pasta or potatoes. Pour the creamy sauce over the top and gently toss or spread to coat everything evenly.

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Step 6: Add the Topping

In a small bowl, mix breadcrumbs with melted butter. Sprinkle the mixture generously over the top of the casserole.

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Step 7: Bake to Golden Perfection

Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until bubbly and golden on top. Let it rest for 5 minutes before serving.

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How to Serve and Store Chicken Zucchini Casserole

This casserole is hearty enough to stand on its own, but it also pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables for a full meal. Serve it warm straight from the oven for the coziest experience.

To store leftovers, let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.

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Frequently Asked Questions

How can I make this casserole vegetarian?

Skip the chicken and add more veggies like mushrooms, bell peppers, or spinach. You can also swap in chickpeas or white beans for a protein boost.

Can I use fresh herbs instead of dried seasonings?

Absolutely! Fresh garlic, chopped onion, parsley, or thyme would be fantastic additions. Just be mindful of quantities—fresh herbs are more potent.

Is it okay to prep this dish ahead of time?

Yes! Assemble everything, cover, and refrigerate up to 24 hours in advance. Add the breadcrumb topping just before baking to keep it crisp.

What cheese works best?

Cheddar is classic, but feel free to try mozzarella for meltiness or pepper jack for a spicy twist.

How do I prevent the casserole from becoming watery?

Lightly sautéing the zucchini before adding it to the dish helps reduce moisture. You can also sprinkle a bit of salt on raw slices, let them sit for 10 minutes, then pat dry.

Can I use canned zucchini?

Fresh is best for texture, but if using canned, make sure to drain and pat them dry thoroughly to avoid excess liquid.

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Want More Casserole Ideas?

If you love this Chicken Zucchini Casserole, you’ll want to try these other comforting favorites from the site:

• Cheesy Broccoli Rice Casserole for a creamy, veggie-packed side.
• Bacon Egg and Hash Brown Casserole to start your morning with something hearty.
• Crab Casserole when you want a seafood twist on comfort food.
• Funeral Potatoes for classic creamy and cheesy potato goodness.
• Gooey Cinnamon Roll French Toast Casserole if you’re craving something sweet and cozy.

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And don’t forget to drop a comment below—how did yours turn out? Did you go for pasta or potatoes? Any extra spices or veggie swaps?

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