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Chicken Zucchini Bake

Chicken Zucchini Bake

The **Chicken Zucchini Bake** is your new go-to weeknight dinner, offering a simple yet incredibly satisfying meal packed with wholesome ingredients. This recipe delivers a delicious and fuss-free way to enjoy chicken and vegetables, making it a perfect option for busy families.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Course: Casserole, Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 medium zucchinis thinly sliced (about 1/4 inch thick)
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup seasoned breadcrumbs

Equipment

  • Oven
  • Medium Bowl
  • Large skillet
  • Baking dish (9x13 inch)

Method
 

  1. Preheat your oven to 375°F (190°C). In a medium bowl, toss the cubed chicken with 1 teaspoon of olive oil, salt, and pepper. Set aside.
    1.5 pounds boneless, skinless chicken breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
  3. Add the seasoned chicken cubes to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center. This should take about 6-8 minutes.
    1.5 pounds boneless, skinless chicken breasts, 1 medium onion, 2 cloves garlic
  4. In a separate medium bowl, whisk together the condensed cream of chicken soup, milk, and grated Parmesan cheese. Season with the remaining salt and pepper.
    1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Add the thinly sliced zucchini to the skillet with the cooked chicken and onions. Pour the creamy soup mixture over the chicken and vegetables. Stir gently to ensure everything is evenly coated.
    2 medium zucchinis, 1.5 pounds boneless, skinless chicken breasts, 1 medium onion, 1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1/4 cup grated Parmesan cheese
  6. Pour the entire mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  7. Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Then, evenly distribute the seasoned breadcrumbs over the cheese.
    1/2 cup shredded cheddar cheese, 1/4 cup seasoned breadcrumbs
  8. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  9. Once baked, carefully remove the Chicken Zucchini Bake from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly.

Notes

Leftover Chicken Zucchini Bake can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or oven.