chicken zucchini
A delightful baked chicken and zucchini casserole with cheesy topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1.5 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
- 0.33 cups all purpose flour
- 1 cup low sodium chicken broth
- 1 cup half and half
- 3 ounces cream cheese room temperature, cut into cubes
- 1.25 cups shredded mozzarella cheese divided
- 0.5 teaspoons salt or to taste
- freshly ground black pepper to taste
- chopped fresh parsley for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F and lightly grease a 9x13 baking dish with cooking spray. Set aside.
- Add olive oil to a skillet and cook chicken until browned and cooked through, about 8 minutes. Transfer to a bowl.
- In the same pan, cook zucchini, bell peppers, and garlic until tender, about 4 minutes. Add corn and cook 1 more minute. Transfer to bowl with chicken.
- Melt butter in the same pan, stir in flour and cook 1 minute. Whisk in chicken broth and half and half, bring to boil. Remove from heat, stir in cream cheese and 3/4 cup mozzarella until melted. Season with salt and pepper.
- Drain excess liquid from chicken and vegetables. Mix into cheese sauce. Pour into prepared baking dish.
- Sprinkle remaining mozzarella on top and bake for 22-25 minutes until bubbly and browned. Rest for 10 minutes.
- Garnish with parsley and serve.
Notes
This chicken zucchini casserole is a comforting, cheesy baked dish perfect for weeknights.