Name: Baked Chicken and Zucchini Casserole – Easy Healthy Cheesy Dinner
Ingredients: 2 cups cooked chicken, shredded or diced; 3 medium zucchinis, sliced or chopped; 1 small onion, diced; 3 cloves garlic, minced; 1 tablespoon olive oil; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 cup sour cream (or Greek yogurt); 1 can (10.5 oz) cream of chicken soup; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; ½ teaspoon black pepper; ½ teaspoon salt (adjust to taste); Optional topping: breadcrumbs or crushed crackers

Ingredients

Scale

2 cups cooked chicken, shredded or diced
3 medium zucchinis, sliced or chopped
1 small onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup sour cream (or Greek yogurt)
1 can (10.5 oz) cream of chicken soup
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)

Optional topping: breadcrumbs or crushed crackers

Instructions

Step 1:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.

Step 2:

Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking for 2–3 minutes until softened and fragrant.

Step 3:

Add sliced zucchini to the skillet and cook for 4–5 minutes until slightly softened. Remove from heat.

Step 4:

In a large bowl, combine cooked chicken, sautéed zucchini mixture, sour cream, cream of chicken soup, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.

Step 5:

Transfer the mixture to the baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top. Bake for 25–30 minutes until bubbly and golden.

Notes

Zucchini naturally releases water during baking. If you prefer a thicker casserole, lightly sauté or salt the zucchini beforehand to remove excess moisture.