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Chicken Zucchini Casserole

Celina Swartz
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 2 lbs Boneless skinless chicken breast cut into 1-inch pieces
  • 2 Large Red Bell Peppers, chopped
  • 3 Large Zucchini cut into ½ -inch pieces
  • 1/3 cup all-purpose flour
  • 1 cup  chicken broth
  • 1 cup Milk
  • 4 oz Cream cheese, cut into cubes
  • 1/2 cup  shredded mozzarella cheese, plus more to top
  • 1 tbsp Grated Parmesan, plus more to top
  • 1 tsp minced garlic
  • 1 tbsp Olive oil
  • 1 tsp Salt, garlic powder , pepper
  • 2 tbsp Butter
  • 3-4 tbsp  Seasoned panko bread crumbs, I use Italian style

Instructions
 

  • Preheat oven to 400 degrees F. Coat a 9x13 inch baking dish with nonstick cooking spray.
  • Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and season with salt, garlic, and pepper. Cook, stirring occasionally, until well browned, for about 6 to 8 minutes. Transfer the chicken to a large bowl. Then, add the about a teaspoons of oil to the same pan and return it to the heat. Add the zucchini, bell pepper and garlic and cook, stirring occasionally, until the vegetables are just barely fork tender, for about 5 minutes. Transfer the zucchini mixture to the large bowl with the chicken and set aside.
  • Now, add the butter to the same pan and let melt. Stir in the flour and cook, stirring constantly, until the flour starts to brown, for about 1 minute. Whisk in the broth and milk. Bring to a low boil, whisking often to smooth out the sauce as much as possible. Then, turn off the heat and add the cream cheese, 1/2 cup mozzarella and 1 tablespoons Parmesan and stir until melted. Stir in the 1 teaspoon salt and the black pepper.
  • Drain all of the liquid from the chicken and vegetable mixture and stir the mixture into the sauce. Transfer the mixture to the prepared baking dish. Sprinkle the casserole with mozzarella, Parmesan, and the breadcrumbs. Bake until the top is browned and the edges are bubbly, 20 to 25 minutes.
    If desired, set the oven to BROIL for the last couple of minutes of the cooking time to brown the top a little more.
    Remove from the oven and let it rest for about 10 minutes before serving. ENJOY!
Keyword casserole recipe, chicken zucchini casserole, dinner recipe