Creamy Zucchini Chicken Casserole Recipe Is High-Protein Comfort Food (9 Ingredients, 35 Minutes) by Jan Mostrom

Some days are just made for the creamy comfort food. I think that is this creamy chicken zucchini casserole recipe! This chicken casserole is filling and satisfying and ohhh so easy to make. I made this recipe for family and friends, and they loved it and wanted a copy of the recipe.

Photo credit (all photos): Jan Mostrom

The ingredient list is short for this high-protein casserole and won't cost you an arm and a leg (aka budget friendly). You will need butter, boneless/skinless chicken breasts (read about the health benefits of chicken), zucchini, sweet peppers (check out the health benefits of peppers), flour, chicken or vegetable broth, whole milk, cream cheese and mozzarella cheese. The casserole starts cooking on the stovetop and finishes in the oven. Quick and easy!

Cooking Tip: Make sure to drain the cooked vegetables well, if using, before adding them to the casserole. 

Serve this cheesy chicken and zucchini casserole for dinner with crusty bread and a salad. (Try my no-knead four-ingredient French bread recipe.)

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

• 3 tablespoons butter (divided)
• 2 pounds boneless/skinless chicken, cut into bite-size pieces (thighs or breasts)
• 3 medium zucchini, cut into bite-size chunks
• 2 large sweet peppers, chopped (red, orange or yellow)
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1 cup salt-free or low-sodium broth (chicken or vegetable broth)
• 1 cup whole milk
• 3 ounces cream cheese
• 1 1/2 cups shredded mozzarella cheese (divided)

Here's how to make it: 

1. In a large skillet melt 1 tablespoon butter on medium and add the chicken.
   
2. Cook chicken until browned and cooked through. Transfer chicken to a bowl.
   
    
3. Add the zucchini and pepper to the skillet.
   
4. Cook until soft, about 4 to 5 minutes. Transfer vegetables to bowl with chicken.
   
5. Add the remaining 2 tablespoons of butter and flour to the skillet. Cook, stirring, for about 1 minute until flour is brown. (For a gluten-free casserole use gluten-free flour.)
   
6. Add broth and milk and whisk until liquid boils. Remove from heat and stir in grated cheese and cream cheese.
   
7. Drain all excess liquid from vegetables and chicken and add to the cheeses, stirring to combine. Transfer the chicken and vegetable mixture to a 2-quart casserole dish and top with remaining 1/2 cup cheese. (If you would like to cook later cover and refrigerate for up to 2 days.)
   
8. Bake in preheated 400-degree F oven 20 to 25 minutes until top is browned.
   

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