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Chicken Zucchini Casserole Recipe

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4.1 from 9 reviews

A hearty and flavorful Chicken Zucchini Casserole that combines tender seared chicken, fresh zucchini, sweet corn, creamy sour cream, and cheesy goodness, topped with crispy buttered panko breadcrumbs. This oven-baked casserole is perfect for a comforting family dinner, delivering a delightful balance of textures and savory spices.

Ingredients

Protein & Vegetables

  • 1 pound Boneless Chicken Breast (cut into 1.5 inch pieces)
  • 2 medium Zucchini (chopped)
  • 1.5 cup Sweetcorn
  • 2-3 Green onion (both white and green parts, chopped)

Dairy & Condiments

  • 4 tablespoons Butter (divided)
  • 1/2 cup Sour Cream
  • 1.5 cups Shredded Cheese
  • 1 teaspoon Dijon Mustard

Dry Ingredients & Seasonings

  • 1 teaspoon Flour
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt and Pepper
  • 2-3 Garlic cloves (minced)

Liquids

  • 1/2 cup Chicken Stock

Instructions

  1. Preheat the Oven: Preheat your oven to 380°F to ensure it is ready for baking the casserole later.
  2. Prepare the Breadcrumb Topping: Melt the remaining butter and mix it thoroughly with the panko breadcrumbs to create a rich, crispy topping.
  3. Sear the Chicken: Heat 1 tablespoon of butter in an oven-proof 12-inch skillet over medium heat. Toss the chicken pieces with Italian seasoning, paprika, salt, and pepper. Place the chicken in a single layer in the hot skillet and sear for 2-3 minutes without moving until golden, then toss and cook briefly on other sides.
  4. Add Garlic and Flour: Reduce the heat to low. Add minced garlic and sprinkle flour over the chicken. Stir continuously for about a minute, ensuring the flour cooks without browning excessively, which will thicken the sauce later.
  5. Deglaze with Chicken Stock: Pour in the chicken stock, stirring well to scrape up any browned bits at the bottom of the skillet. Mix thoroughly to combine and form a flavorful base.
  6. Add Vegetables and Mix: Turn off the heat. Stir in chopped zucchini, sweetcorn, green onion, sour cream, Dijon mustard, and shredded cheese. Mix everything evenly and smooth the surface with the back of a spatula.
  7. Top and Bake: Sprinkle the buttered breadcrumb mixture evenly over the casserole. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the breadcrumbs are golden brown and crisp on top.

Notes

  • You can substitute chicken thighs for breast if preferred; cooking time may vary slightly.
  • Use an oven-proof skillet to avoid transferring contents and losing any sauce.
  • Feel free to add other vegetables like bell peppers or mushrooms for variety.
  • For a lower-fat option, reduce butter or substitute sour cream with Greek yogurt.
  • Let the casserole rest for a few minutes after baking to set before serving.

Find it online: https://yumntasty.com/chicken-zucchini-casserole-recipe/