CHICKEN & ZUCCHINI CASSEROLE
This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it's a great way to get the kids to eat their veggies (concealed in a delicious cheese sauce!).
Provided by Adam Hickman
Categories Healthy Chicken Casserole Recipes
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
- Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
- Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 11.1 g, Cholesterol 114.3 mg, Fat 13.8 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 6.9 g, Sodium 388.7 mg, Sugar 4.9 g
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
CHICKEN ZUCCHINI BAKE
When zucchini is abundant, this seems to be one of my family's favorite ways to use it -- simple and extremely tasty! If you want it for breakfast -- eliminate the chicken!
Provided by Paul & Debbie Dietzenbach
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
- Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
- In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
- Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.
Nutrition Facts : Calories 456.7 calories, Carbohydrate 29.3 g, Cholesterol 129.5 mg, Fat 25.4 g, Fiber 1.1 g, Protein 24.3 g, SaturatedFat 10.4 g, Sodium 942.4 mg, Sugar 6.4 g
CHICKEN ZUCCHINI CASSEROLE
Comfort meets healthy in this Chicken Zucchini Casserole with layers of shredded chicken, zucchini noodle sheets and easy homemade sauce.
Provided by Olena Osipov
Categories Casserole
Time 1h15m
Number Of Ingredients 13
Steps:
- In 9 x 13 baking dish, place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery chicken and zucchini casserole.
- Sprinkle chicken with 1 tsp taco seasoning and using tongs toss to coat. Preheat large skillet on medium heat, swirl oil to coat and add chicken. Cook for 5 minutes or until white edges appear, turn and cook for 5 more minutes or until cooked through. Transfer to a cutting board and shred with 2 forks. Set aside.
- In a medium bowl, add tomato sauce, 2 tsp taco seasoning, jalapeno, maple syrup, cumin, garlic powder, salt and pepper; stir to combine and set aside.
- Preheat oven to 375 degrees F. Pat dry each zucchini layer with paper towels transferring to another dish (plate). You want to absorb moisture between each zucchini layer as much as possible.
- Wipe dry the baking dish, spread a few tablespoons of tomato sauce mixture and sprinkle with quinoa (helps to absorb liquids). Place sliced zucchini overlapping a bit to create a single layer. Top with 1/3 of shredded chicken, then a bit of cheese (reserving a bit more than half for the top) and 1/3 of tomato sauce. Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of tomato sauce, then sprinkled with remaining cheese.
- Bake covered with aluminum foil or silicone lid for 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. Cut into 8 slices and serve hot.
Nutrition Facts : ServingSize 1 slice, Calories 234 kcal, Sugar 7 g, Sodium 458 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 15 g, Fiber 3 g, Protein 21 g, Cholesterol 59 mg
CHICKEN AND ZUCCHINI CASSEROLE
I got this recipe off a web site. If you like zucchini you will love this recipe. It takes a little time to prepare, but is worth the effort. Great recipe to use up that zucchini and leftovers. (freezes well)
Provided by Bonnie Sue
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and grease a 13 by 9 inch pan.
- Mix in separate bowl stuffing mix and melted butter; set this aside.
- Mix together all remaining ingredients.
- Place half the stuffing mix in the bottom of pan, add zucchini mixture over stuffing mix, place remaining stuffing mix over the top of zucchini mixture.
- Bake 20 to 30 minutes until zucchini is tender.
Nutrition Facts : Calories 370, Fat 24.1, SaturatedFat 12.8, Cholesterol 88.7, Sodium 659.7, Carbohydrate 19.9, Fiber 1.3, Sugar 3, Protein 18.8
ROTISSERIE CHICKEN & ZUCCHINI CASSEROLE
Looking for quick, easy and healthy dinner recipes for the family? Even your picky eaters will love this simple casserole dish! It's made with just a handful of cheap ingredients that are a breeze to throw together on busy weeknights. This one dish meal will soon be a family favorite.
Provided by Lilly
Categories Main Course
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees and grease a 9x13 baking dish.
- In a large bowl, melt the butter and then mix with the box of dry stuffing mix; set aside HALF of the mixture for topping the casserole later.
- Add the pulled chicken, diced zucchini, cream of chicken soup and sour cream to the stuffing and mix well.
- Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.
- Bake, uncovered, in the middle rack for 35-45 minutes or until it's warmed through and the top is golden brown.
CHICKEN ZUCCHINI CASSEROLE
Make and share this Chicken Zucchini Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
- Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
- Add zucchini, onion, and chicken; mix.
- Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
- Sprinkle cheese over chicken mixture and bake for 1 hour.
- Casserole should be golden brown and hot!
Nutrition Facts : Calories 374.9, Fat 32.9, SaturatedFat 19.3, Cholesterol 85.2, Sodium 666.5, Carbohydrate 13.5, Fiber 2.3, Sugar 7, Protein 8.9
CHICKEN AND ZUCCHINI CASSEROLE - LOW CARB
An easy low carb chicken zucchini casserole that's gluten free and keto friendly. Using pre-cooked chicken, it's a cinch to make.
Provided by Lisa MarcAurele
Categories Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Combine zucchini, chicken, 2 tablespoons melted butter, onion flakes (if using), garlic, broth, sour cream, xanthan gum (for thickening), salt, and pepper in large bowl. Spread into 7x11 casserole pan.
- Sprinkle crushed pork rinds on top and drizzle with remaining 2 tablespoons melted butter.
- Bake at 350°F for 40-45 minutes or until top is golden brown.
Nutrition Facts : Calories 488 kcal, Carbohydrate 4 g, Protein 53 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 143 mg, Sodium 562 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHICKEN ZUCCHINI CASSEROLE RECIPE
This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Provided by Kristen Hills
Categories Main Course
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
- Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
- Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
- Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
- If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.
Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
HEALTHY ZUCCHINI CASSEROLE
Healthy Zucchini Casserole recipe is baked with herbs and spices and the perfect amount of shredded cheese! A low carb and gluten free summertime side dish.
Provided by Olena Osipov
Categories Casserole
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray. Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
- In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
- Squeeze zucchini in a towel over the sink for a few minutes. At first there won't seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
- Add squeezed zucchini to the bowl with mixture, stir to coat and transfer to previously prepared baking dish. Sprinkle with remaining 1/2 of both cheeses.
- Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.
Nutrition Facts : Calories 217 kcal, Sugar 7 g, Sodium 662 mg, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 10 g, Fiber 3 g, Protein 14 g, Cholesterol 92 mg, ServingSize 1 serving
25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE
Need some new dinner ideas? Try these chicken casserole recipes! From chicken pot pie to hash brown chicken to chicken enchilada, these foolproof meals will delight everyone at the table.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken casserole in 30 minutes or less!
Nutrition Facts :
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From easyfamilyrecipes.com
4.8/5 (25)Total Time 50 minsCategory DinnerCalories 386 per serving
- In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder. Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses.
- Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking.
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From lowcarbyum.com
Ratings 61Calories 235 per servingCategory Main Course
- Butterfly slice each chicken breast in half to make four thin pieces. Season with garlic powder, salt and pepper. Brown chicken slices on each side in olive oil, about 2-3 minutes per side. Place in medium baking dish.
- Saute zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt and pepper. Cook an additional 2-3 minutes. Pour over chicken.
- Cook in 325 degrees F oven for 20 minutes. Top with mozzarella cheese. Bake an additional 5 minutes.
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From mrfood.com
5/5 (4)Estimated Reading Time 2 minsCategory Casseroles
- In a large bowl, combine the stuffing mix and butter. Reserve 3/4 cup of stuffing mixture; set aside.
- Add the remaining ingredients to the stuffing mixture; mix well. Spoon chicken mixture into baking dish and top with reserved stuffing mixture.
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4.8/5 (39)Estimated Reading Time 4 mins
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5/5 (1)Calories 368 per servingCategory Dinner
- Spread the zucchini onto a layer of paper towel and sprinkle with salt. Let stand 10 minutes (I usually prep my ingredients during this time)
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4.8/5 (10)Total Time 50 minsCategory Food And DrinksCalories 172 per serving
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From norinesnest.com
5/5 (3)Total Time 1 hrCategory Main DishesCalories 482 per serving
- In a large pot bring 4 cups of water to a boil. Add mini penne pasta and cook until al dente. Approx 8-10 minutes.
- While pasta is cooking, in a medium skillet over medium heat, add butter. When butter has melted add onion, mushrooms, garlic, and squash. Saute until vegetables are tender and onions are translucent. About 5-6 minutes. Remove from pan and set aside.
- Drain Pasta. Place pasta in a large bowl. Add Soup, cream cheese, sour cream, bacon crumbles, and Parmesan Cheese. Stir until well combined and cream cheese has melted and blended in. Add milk until desired consistency is met.
CHICKEN, RICE, AND ZUCCHINI CASSEROLE - CLASSIC-RECIPES
From classic-recipes.com
4.8/5 (5)Total Time 1 hr 20 minsCategory Chicken, CasserolesCalories 560 per serving
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add half of the onions and cook for 2 minutes. Add the garlic, zucchini, and mushrooms, along with another tablespoon of oil and continue to cook for 3 minutes.
- To the skillet add the chicken, rice, stock, thyme, rosemary, and Parmesan cheese. Add kosher salt and pepper to taste. Turn the mixture into the prepared baking dish.
- Heat the remaining 1 tablespoon of oil in the skillet and add the remaining onions. Cook the onions for 3 minutes. Add the tomatoes and chili powder and season to taste with salt and pepper. Spoon the tomato mixture over the chicken and rice mixture.
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4.6/5 (28)Calories 294 per servingCategory Main Course
- Dissolve a tablespoon (14 g) of sea salt in a large bowl of warm water. Add the chicken and set aside to brine.
- Meanwhile, heat a tablespoon of oil in a large saute pan over medium heat. Add the mushrooms and onions. Cook for about 7-10 minutes, until onions are translucent and starting to brown.
- Increase heat to medium-high. Add the zucchini. Season everything with sea salt and black pepper. Stir fry for about 10 minutes, uncovered, until the zucchini is soft and a little browned. Most (if not all) of the liquid should evaporate.
- Drain the veggies if any liquid remains and transfer to a large bowl. Set aside the bowl. Set aside the saute pan to use again.
CHICKEN ZUCCHINI CASSEROLE - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
4.4/5 (29)Category Main CourseCuisine AmericanTotal Time 55 mins
- 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 9x13 pan, otherwise place the cast iron skillet in the oven and bake uncovered for 40 minutes or until the top is golden brown.
CHEESY ZUCCHINI CHICKEN CASSEROLE - LOW CARB DELISH
From lowcarbdelish.com
4.4/5 (43)Total Time 55 minsCategory DinnerCalories 253 per serving
- Slice zucchini and steam over boiling water for about 3 minutes, until just slightly softened. Let drain for 15 minutes.
- In a large bowl, mix cream cheese, eggs and salt and pepper, until well combined. Stir in cheeses (reserving 1/2 cup for putting on top), shredded chicken and chopped onion.
- In a greased casserole dish, layer the zucchini on the bottom. Pour chicken and cheese mixture over and spread it across the dish. Sprinkle with remaining cheese. Bake for 35 to 40 minutes.
CHICKEN ZUCCHINI CASSEROLE - OVER THE BIG MOON
From overthebigmoon.com
5/5 (1)Total Time 55 minsCategory Main Course, Main DishCalories 355 per serving
- Saute the zucchini and onion in some butter. If you are opting out of using onion, then I highly suggest you replace it with mushrooms. You will want the additional texture and taste. Cook until about 3/4 of the way cooked. The casserole will finish cooking in the oven.
- While the vegetables are sauteing, start your box of Stove Top Stuffing cooking. Follow the directions on the box. Side note: if you are a stovetop lover like me, then I like doing two boxes of stuffing. That way the stuffing layer is thicker!
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- Add the chicken and zucchini to a large casserole dish. Cover with foil. Bake for 25 minutes. Stir. Cook another 10 minutes. Carefully drain the cooking liquid very well.
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5/5 (1)Total Time 1 hrCategory Main CourseCalories 328 per serving
- Heat the olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken to the pan. Season with ½ teaspoon salt and the garlic pepper. Cook, stirring occasionally, until well browned, about 6 to 8 minutes. Transfer the chicken to a medium bowl. Add the remaining 2 teaspoons of oil to the 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, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken and set aside.
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