Ultimate Creamy Chicken Zucchini Casserole: Your New Favorite Weeknight Dinner

Looking for a hearty, comforting, yet healthy meal that’s perfect for busy weeknights? This Chicken Zucchini Casserole is your answer! It’s a fantastic way to sneak in more fresh vegetables while delighting your taste buds with tender chicken, savory stuffing, and a luscious, homemade creamy sauce – all baked to golden perfection in one convenient dish. Forget the canned cream soups; this recipe builds incredible flavor from scratch, making it a healthier and more satisfying option for the whole family.

This delightful casserole is a true weeknight hero. Imagine sinking your teeth into a spoonful of juicy chicken, crisp-tender zucchini, and a medley of other vibrant vegetables, all coated in a rich, velvety sauce. Topped with a golden, seasoned stuffing, every bite offers a symphony of textures and flavors. It’s the kind of comfort food that warms you from the inside out, without weighing you down. Plus, with its “one-pan wonder” potential when using a cast iron skillet, cleanup is a breeze, leaving you more time to enjoy your evening.

Why You’ll Love This Chicken Zucchini Casserole

This isn’t just another casserole recipe; it’s a revelation! Here’s why this Chicken Zucchini Casserole will quickly become a staple in your meal rotation:

• Easy & Quick Preparation: Designed for convenience, it comes together swiftly, making it ideal for busy evenings. The majority of the cooking happens in the oven, freeing you up to tackle other tasks.
• Nutrient-Packed: We’re not just adding a few vegetables; this casserole is loaded with zucchini, carrots, celery, and onion, making it a wholesome meal that effortlessly boosts your daily veggie intake. Zucchini, in particular, is low in calories and rich in vitamins and antioxidants.
• Homemade Creamy Sauce: Unlike many casseroles that rely on processed, high-sodium canned cream soups, this recipe features a delightful homemade sauce. Made from simple ingredients like butter, flour, chicken broth, milk, and sour cream, it’s incredibly flavorful, healthier, and provides a wonderfully rich, velvety texture.
• Budget-Friendly: Utilizing cooked chicken (perfect for leftovers!) and common pantry staples, this casserole is kind to your wallet. You can easily adapt it with seasonal vegetables to maximize freshness and minimize cost.
• Versatile & Customizable: Don’t have zucchini? No problem! This recipe is incredibly forgiving and adaptable. Swap in other vegetables, experiment with different stuffing flavors, or even try different meats.
• Ultimate Comfort Food: There’s something undeniably satisfying about a warm, bubbly casserole fresh from the oven. This dish embodies comfort, making it a perfect meal for cozy family dinners.

The Star Ingredients for Your Delicious Casserole

Crafting this incredible Chicken Zucchini Casserole requires a few simple yet essential ingredients. Here’s a closer look at what you’ll need and how each component contributes to the final dish:

Cooked Chicken: The Heart of the Casserole

You’ll need approximately 2 cups of shredded or chopped cooked chicken, which is roughly equivalent to a little less than a pound of chicken breasts. This recipe is a fantastic way to use up leftover chicken, whether it’s from a rotisserie chicken, baked chicken, or simply boiled chicken breasts. Using pre-cooked chicken not only speeds up the preparation process but also makes this casserole a perfect “cook in bulk” friendly meal. Feel free to use either white meat, dark meat, or a mix of both for varied flavor and texture.

Fresh Vegetables: For Flavor and Health

The original recipe calls for a vibrant mix of zucchini, celery, onions, and shredded carrots. These vegetables provide not only essential nutrients but also a beautiful color and texture contrast to the creamy sauce.

• Zucchini: The star of the show, offering a mild flavor and tender texture that blends beautifully with the other ingredients. Make sure to chop it into bite-sized pieces.
• Carrots: I love using matchstick carrots for convenience, as they eliminate the need for shredding. They add a touch of sweetness and a lovely orange hue.
• Celery & Onions: These aromatic vegetables form the flavor base, sautéed in butter to release their savory notes. Finely chop them for even distribution.

Ingredient Swap Ideas: This casserole is incredibly versatile. If you don’t have all these vegetables on hand, or simply want to try something new, consider these substitutions:

• Yellow squash (similar to zucchini)
• Mushrooms (adds an earthy depth)
• Green beans or peas (for a classic touch)
• Bell peppers (adds color and a slight crunch)
• Spinach or kale (wilt them into the sauce for extra greens)
• Corn (for a hint of sweetness)

The Homemade Creamy Sauce: A Healthier Twist

One of the best features of this recipe is its homemade creamy sauce, which means no reliance on store-bought canned cream of chicken soup. This not only allows you to control the ingredients and sodium content but also results in a fresher, richer flavor profile. The sauce base is created using butter, all-purpose flour (to create a roux), chicken broth, and milk. The addition of sour cream at the end adds a delightful tang and extra creaminess.

Stuffing Mix: The Flavorful Topping

The final major player in this dish is the stuffing mix. While Stove Top Savory Herb stuffing is what’s pictured and a classic choice, don’t hesitate to get creative. Almost any flavor of stuffing mix will work wonderfully, including cornbread stuffing for a slightly different texture and sweetness. The stuffing adds a delightful crunchy topping and absorbs the creamy sauce, infusing the entire casserole with its savory herb flavors.

Step-by-Step Guide: How to Make Chicken Zucchini Casserole

Making this creamy Chicken Zucchini Casserole is surprisingly simple. Follow these easy steps to bring this delicious dish to life:

Step 1: Sauté Your Vegetables and Build the Roux

Begin by preheating your oven to 350°F (175°C). In a large cast iron skillet (or an oven-safe pan), melt 3 tablespoons of butter over medium heat. Once the butter is melted, add your chopped zucchini, shredded carrots, finely chopped onion, and celery. Cook and stir these vegetables for about 5-7 minutes, until they just begin to soften. You don’t want them mushy, just slightly tender to release their flavors.

Next, sprinkle 3 tablespoons of all-purpose flour over the softened vegetables. Stir continuously until the flour is completely dissolved and coats all the vegetables. At this point, it will look like a thick, clumpy mixture, and that’s perfectly normal! This step creates a roux, which is the base of our wonderfully thick and creamy sauce.

Step 2: Create the Creamy Sauce

With the roux formed, slowly add 14.5 ounces (1 can) of chicken broth and ½ cup of milk to the skillet. It’s crucial to add the liquids slowly while whisking constantly to prevent lumps. Continue to cook and stir, making sure to scrape the bottom of the pan to incorporate all the flavorful bits. Keep stirring until the mixture thickens and becomes bubbly. This homemade sauce will be smooth, rich, and a much healthier alternative to canned soups.

Step 3: Combine and Season

Once your sauce has thickened, remove the skillet from the heat. Stir in the 2 cups of shredded cooked chicken, ½ cup of sour cream, and the entire box of stuffing mix. Gently fold all the ingredients together until everything is well combined and evenly coated with the rich, creamy sauce. Season with ¼ teaspoon of salt and ¼ teaspoon of black pepper, or adjust to your personal taste. Remember, the stuffing mix often has its own seasoning, so taste as you go!

Step 4: Bake to Golden Perfection

If you’re using a cast iron skillet that’s oven-safe (which is one of their greatest advantages!), simply slide the skillet directly into your preheated oven. Bake uncovered for approximately 40 minutes, or until the top of the casserole is beautifully golden brown and bubbly. The stuffing will crisp up on top, adding a wonderful textural contrast.

No Cast Iron Skillet? No Problem! If you don’t have a cast iron skillet or prefer to use a traditional baking dish, simply transfer the mixture after Step 3 to a greased 9×13 inch baking dish. Then, place it in the oven and bake as directed until golden brown.

The Magic of a Cast Iron Skillet

Do you have a cast iron skillet? If not, you might want to consider adding one to your kitchen arsenal! The more time I spend in the kitchen, the more I appreciate the versatility and efficiency of my cast iron skillet. This little gem makes it incredibly easy to start the base of this casserole on the stovetop and then seamlessly transfer it to the oven to finish baking. This means fewer dishes to wash and a true one-pan meal experience!

Cast iron skillets offer superior heat retention and distribution, ensuring your casserole cooks evenly and develops a beautiful crust. Plus, they’re incredibly durable and can last a lifetime with proper care. If you’re new to cast iron, remember to season it regularly and avoid harsh soaps for cleaning.

Tips for the Best Chicken Zucchini Casserole

To ensure your Chicken Zucchini Casserole turns out perfectly every time, keep these helpful tips in mind:

• Don’t Overcook Zucchini: Zucchini can release a lot of water if overcooked. Sauté it just until it starts to soften, maintaining a slight bite, to prevent a watery casserole.
• Pre-Cooked Chicken is Key: Always use cooked chicken for this recipe. It ensures the chicken is tender and fully heated through without drying out during the casserole’s baking time.
• Adjust Seasoning: Taste the sauce mixture before adding the chicken and stuffing. Adjust salt and pepper as needed. You can also add a pinch of garlic powder, onion powder, or a dash of poultry seasoning for extra depth of flavor.
• Add a Cheese Topping: For an extra layer of decadence, sprinkle ½ to 1 cup of shredded cheddar, Monterey Jack, or a cheese blend over the casserole during the last 10-15 minutes of baking.
• Let it Rest: After removing the casserole from the oven, let it rest for 5-10 minutes before serving. This allows the sauce to set and makes for easier, cleaner serving.
• Customizable Stuffing Topping: While the stuffing mix is great, you can also crush some butter crackers or mix breadcrumbs with melted butter for an alternative crunchy topping.

Serving Suggestions

This Chicken Zucchini Casserole is a hearty meal all on its own, offering a balanced combination of protein, vegetables, and carbohydrates. However, if you’d like to round out your meal, here are some serving suggestions:

• Fresh Green Salad: A simple side salad with a light vinaigrette provides a refreshing contrast to the rich casserole.
• Crusty Bread: Perfect for soaking up any extra creamy sauce.
• Roasted Vegetables: If you’re craving more greens, a side of roasted asparagus or broccoli would be a great addition.

Storage and Reheating

Got leftovers? Lucky you! This casserole is just as delicious the next day.

• Refrigeration: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Chicken Zucchini Casserole freezes well. Once completely cooled, transfer portions to freezer-safe containers or wrap tightly in plastic wrap and foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results, reheat individual portions in the microwave until warmed through. For larger portions or from frozen, cover with foil and reheat in the oven at 300-325°F (150-160°C) until heated through, removing the foil for the last few minutes if you want to crisp up the topping.

Frequently Asked Questions (FAQ)

Can I use raw chicken in this casserole?

No, it’s best to use cooked chicken for this recipe. The casserole bakes for 40 minutes, which might not be enough time to fully cook raw chicken through, especially if it’s in larger pieces, and could lead to uneven cooking or dryness. Cooked chicken ensures perfect tenderness.

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole (up to the baking step) and cover it tightly. Refrigerate for up to 24 hours. When ready to bake, you might need to add an extra 10-15 minutes to the baking time since it will be going into the oven cold.

What if I don’t have sour cream?

Full-fat Greek yogurt can be a great substitute for sour cream, adding a similar tang and creaminess. Cream cheese (softened) can also work, just ensure it’s fully incorporated into the sauce.

Is this casserole freezer-friendly?

Yes, it is! Once completely cooled, you can freeze individual portions or the entire casserole. Wrap it well to prevent freezer burn. Thaw in the refrigerator before reheating.

Can I make this casserole gluten-free?

To make it gluten-free, you would need to substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it’s suitable for roux making) and use a gluten-free stuffing mix. Always check labels for other ingredients like chicken broth to ensure they are also gluten-free.

Chicken Zucchini Casserole

Chicken, vegetables and stuffing are tossed with a creamy homemade sauce and then baked in the oven.

4.48 from 38 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Author: Amy D

Ingredients

• 3 Tablespoons Butter
• 2 cups zucchini (chopped)
• 1 cup shredded carrots
• 1/2 cup celery (finely chopped)
• 1/2 cup onion (finely chopped)
• 3 Tablespoons all purpose flour
• 1 14.5 ounce can chicken broth
• 1/2 cup milk
• 2 cups shredded chicken
• 1/2 cup sour cream
• 1 box stuffing mix
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Preheat the oven to 350 degrees. In a large cast iron skillet, melt the butter over medium heat. Add the zucchini, carrots, onion and celery. Cook and stir until the vegetables begin to soften. About 5- 7 minutes.
• Sprinkle the flour over the vegetables and stir until it’s dissolved. The flour and veggies will all clump together and this is normal. Slowly add the broth and milk to the mixture, stirring constantly. Cook and stir, making sure to scrape the bottom of the pan until the mixture is thick and bubbly.
• Stir the chicken, sour cream and stuffing mix into the vegetables and sauce and season with salt and pepper. If you don’t have a cast iron skillet, transfer the mixture to a greased 9×13 pan, otherwise place the cast iron skillet in the oven and bake uncovered for 40 minutes or until the top is golden brown.

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