Chicken Zucchini Casserole Recipe

This cheesy comforting Chicken Zucchini Casserole is made with shredded chicken, fresh zucchini, and sharp cheddar cheese, and ready in 45 minutes. The top layer of buttery breadcrumbs bakes into a crisp crust over the bubbling filling. I always look forward to scooping out that first steaming portion.

Why This Classic Works

Zucchini holds a lot of water, which can turn bakes into a soggy mess if you aren’t careful. I learned the hard way that salting and squeezing the zucchini first is absolutely essential.

Once you remove that excess moisture, the zucchini absorbs the rich cream sauce beautifully. The combination of tender chicken and sharp cheese creates a balanced meal in a single pan.

Chicken Zucchini Casserole Ingredients

• 2 cups cooked chicken breast, shredded
• 3 cups zucchini, sliced into half-moons
• 1 tsp salt (for sweating zucchini)
• 1/2 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups sharp cheddar cheese, shredded
• 1 cup Ritz crackers, crushed
• 2 tbsp unsalted butter, melted
• 1 tsp Italian seasoning
• 1/4 tsp black pepper

How To Make Chicken Zucchini Casserole

1. Prepare the zucchini: Place sliced zucchini in a colander, toss with salt, and let sit for 15 minutes to draw out water. Pat dry with paper towels.
2. Mix the filling: In a large bowl, combine the dried zucchini, shredded chicken, sour cream, soup, onion, garlic, half the cheddar cheese, Italian seasoning, and pepper.
3. Transfer to dish: Spread the chicken mixture evenly into a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
4. Add the topping: Toss the crushed crackers with melted butter in a small bowl. Scatter the buttery crumbs over the cheese layer.
5. Bake: Bake at 375°F (190°C) for 25 to 30 minutes until the casserole is bubbling at the edges and the topping is golden brown.

Recipe Tips

• Salt the zucchini: Taking 15 minutes to draw out the moisture stops the casserole from becoming watery during baking.
• Use rotisserie chicken: Store-bought rotisserie chicken saves prep time and adds an extra layer of roasted flavor to the dish.
• Check the crust: If the cracker crust browns too quickly, tent the baking dish loosely with aluminum foil for the last 10 minutes.

What To Serve With Chicken Zucchini Bake

A crisp green salad tossed with a sharp vinaigrette cuts through the richness of the cheese sauce. You can also serve this alongside garlic bread to mop up any extra creamy sauce left on the plate.

How To Store

Keep leftover casserole in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this dish, as the zucchini will become mushy upon thawing.

FAQs

• Can I use yellow squash instead of zucchini? Yes, yellow summer squash works perfectly as a direct substitute. You still need to salt it beforehand to remove excess water.
• Do I have to use cream of chicken soup? No, you can substitute it with an equal amount of homemade cream sauce. Extra sour cream mixed with a splash of chicken broth works too.
• How do I know when it is done baking? The casserole is ready when the edges are actively bubbling. The cracker topping should also be deeply golden brown.

Nutrition

• Calories: 320 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 65 mg
• Sodium: 680 mg
• Total Carbohydrate: 16 g
• Protein: 22 g

Try More Recipes:

• Chicken Tamale Casserole Recipe
• Cream of Chicken Casserole Recipe
• Creamy Chicken Casserole Recipe

Chicken Zucchini Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cheesy, comforting Chicken Zucchini Casserole uses tender fresh summer squash, shredded rotisserie chicken, and a beautifully crisp buttery cracker crust. Ready in just 45 minutes, this simple, satisfying baked dish makes your busy weeknight dinners completely stress-free.

Ingredients

• 2 cups cooked chicken breast, shredded

• 3 cups zucchini, sliced into half-moons

• 1 tsp salt (for sweating zucchini)

• 1/2 cup sour cream

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup onion, finely chopped

• 2 cloves garlic, minced

• 1.5 cups sharp cheddar cheese, shredded

• 1 cup Ritz crackers, crushed

• 2 tbsp unsalted butter, melted

• 1 tsp Italian seasoning

• 1/4 tsp black pepper

Directions

• 1. Prepare the zucchini: Place sliced zucchini in a colander, toss with salt, and let sit for 15 minutes to draw out water. Pat dry with paper towels.
• 2. Mix the filling: In a large bowl, combine the dried zucchini, shredded chicken, sour cream, soup, onion, garlic, half the cheddar cheese, Italian seasoning, and pepper.
• 3. Transfer to dish: Spread the chicken mixture evenly into a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
• 4. Add the topping: Toss the crushed crackers with melted butter in a small bowl. Scatter the buttery crumbs over the cheese layer.
• 5. Bake: Bake at 375°F (190°C) for 25 to 30 minutes until the casserole is bubbling at the edges and the topping is golden brown.