Creamy Chicken and Zucchini Casserole
This creamy chicken and zucchini casserole is comfort food with a fresh twist. Tender chicken, sweet zucchini, and a velvety Gouda-Parmesan sauce come together under a golden breadcrumb topping. It’s wholesome, satisfying, and perfect for any night of the week.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
1 lb chicken breast, diced
2 medium zucchini, cut into 2-inch pieces
2 ribs celery, finely diced
2 tbsp olive oil
½ cup Parmesan cheese, grated
1 cup Gouda cheese, grated
1¾ cups milk
1 tbsp butter
1 tbsp flour
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
¾ cup fine breadcrumbs
Finely chopped parsley (optional, for garnish)
Instructions
Cook Chicken & Veggies: In a skillet, heat olive oil. Add chicken, celery, and zucchini. Season with salt, pepper, garlic and onion powder. Cook until chicken is just done and veggies are slightly tender.
Make Cheese Sauce: In a saucepan, melt butter. Whisk in flour and cook 1 min. Slowly add milk, whisking until smooth and thickened. Stir in Parmesan, Gouda, and oregano. Season to taste.
Combine: Add cooked chicken and veggies to the cheese sauce. Mix well.
Assemble & Bake: Pour mixture into a greased 9×13 dish. Top with breadcrumbs. Bake at 375°F (190°C) for 20–25 mins until bubbly and golden.
Garnish & Serve: Sprinkle with parsley before serving.
Nutrition
- Calories: 370
- Fat: 23g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g