Description
This zucchini chicken casserole is a creamy, herbaceous dish packed with tender vegetables and shredded chicken breast. Fresh herbs add a light, vibrant flavor, while the melted cheddar and crispy panko topping create a delicious golden crust. Perfect for a wholesome weeknight dinner that combines comfort with freshness.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 (8 ounce) zucchini, thinly sliced
- 2 large peeled carrots, chopped
- 1 cup chopped yellow onion
Casserole Base
- 2 (10 1/2 ounce) cans cream of chicken soup (such as Campbell’s®)
- 1 cup sour cream
- 2 tablespoons finely chopped fresh herbs (parsley, tarragon, basil), plus more for garnish
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Protein
- 4 cups shredded rotisserie chicken breasts
Toppings
- 4 ounces Cheddar cheese, shredded
- 1 1/4 cups panko breadcrumbs (Japanese-style breadcrumbs)
- 2 1/2 tablespoons salted butter, melted
Instructions
- Prepare the baking dish and preheat oven: Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with cooking spray and set it aside for later.
- Sauté the vegetables: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sliced zucchini, chopped carrots, and yellow onion. Cook while stirring occasionally until the vegetables are softened, about 10 minutes. Remove from heat and set aside.
- Mix the casserole base: In a large bowl, whisk together the cream of chicken soup, sour cream, finely chopped fresh herbs, kosher salt, and freshly ground black pepper until smooth and well combined.
- Combine ingredients: Fold the shredded rotisserie chicken and the cooked vegetable mixture into the soup mixture until everything is evenly coated.
- Assemble the casserole: Transfer the chicken and vegetable mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the shredded Cheddar cheese evenly on top.
- Prepare the topping: In a small bowl, stir together the panko breadcrumbs and melted salted butter until fully combined. Sprinkle this mixture evenly over the casserole’s cheese layer.
- Bake the casserole: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the Cheddar is melted and bubbly, the casserole is hot throughout, and the panko topping is golden brown.
- Garnish and serve: Remove the casserole from the oven and garnish with additional fresh herbs before serving to add a bright, fresh touch.
Notes
- Using rotisserie chicken is a convenient shortcut for this casserole, but you can also use leftover cooked chicken or poached chicken breasts.
- If you prefer, substitute the cream of chicken soup for a homemade version to reduce sodium and preservatives.
- To make the casserole gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Fresh herbs can be adjusted according to your preference or what you have available; tarragon, parsley, and basil work beautifully together.
- For a richer topping, sprinkle some extra shredded cheese into the panko mixture before topping the casserole.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
