Chicken Zucchini Casserole Recipe 445

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CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

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

2 lbs zucchini (cut lengthwise into 1/8" thick slices)
1 lb chicken thighs or breasts (boneless & skinless)
28 oz tomato sauce (low sodium)
3 tsp taco seasoning (low sodium, divided)
1 tbsp jalapeno (minced)
2 tsp maple syrup or honey
1 tsp cumin (ground)
1 tsp garlic powder
1/4 tsp salt (+ more for zucchini)
1/4 tsp ground black pepper
1 tsp oil (for frying)
1/4 cup quinoa (uncooked)
1 1/2 cups (7 oz) any hard cheese (shredded)

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 ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

This Chicken Zucchini Casserole may become your favorite zucchini recipe. Learn how to make this quick, easy, and budget-friendly casserole for busy weeknight dinners.

Provided by Julia | The Yummy Bowl

Categories     Main Course

Time 50m

Number Of Ingredients 11

11-12 oz (300 g)Ground chicken
1 egg
1 carrot medium (grated)
1 large zucchini (grated)
1 medium brown/yellow onion (chopped)
3-4 tbsp sour cream (or more as needed)
1 tsp garlic powder
½ tsp cracked black pepper
½ tsp salt or to taste + for zucchini
1 ½ cup Cheddar or Colby Jack Cheese
1 tsp of Italian herb spice (or a mix of dried oregano, garlic, thyme)

Steps:

  • In a medium bowl grate the zucchini and add 1 tsp of salt, set aside for 10-15 min to drain the excess water out.
  • Meanwhile, preheat the oven to 350 F (180 C).
  • Remove the excess water using a strainer and spoon or wrap the zucchini in a thin kitchen towel and squeeze thightly.
  • Once done, gather all the ingredients except cheese and sour cream in a large mixing bowl and stir with a spatula or hands until combined.
  • Prepare a 9x13 or slightly smaller baking dish (I used a smaller oval shaped dish), spray with cooking oil, and transfer the mixture into the dish. Even the top with a spatula and layer the sour cream on top.
  • Bake for 35 minutes. Remove from the oven and add the cheese, bake again for 10 minutes or until cheese is melted and bubbly.
  • Garnish with parsley or scallions, cracked black pepper.

Nutrition Facts : Calories 206 kcal, ServingSize 1 serving

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

In an attempt to find a chicken, pasta and zucchini casserole, I had to improvise and came up with this. I would serve it to guests or as a week night easy dinner. Try it and let me know what you think.

Provided by swissmel

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
2 cups fresh zucchini, sliced
2 medium onions, chopped coarsly
1 1/2 cups chicken broth
4 cups cooked spiral shaped pasta
1 cup light cream
1 cup gruyere cheese, grated

Steps:

  • Saute the chicken in olive oil until no longer pink.
  • Add onions, zucchini and poultry season
  • Saute for 2 - 3 minutes then add the chicken broth.
  • Simmer another few minutes until zucchini is tender. Remove from heat.
  • Add chicken and vegetables to cooked pasta in a casserole dish.
  • Pour cream over, stir gently and top with cheese.
  • Bake for 30 minutes until cheese is brown.
  • Serve with green salad.

Nutrition Facts : Calories 549.6, Fat 29, SaturatedFat 13.7, Cholesterol 69.3, Sodium 410.4, Carbohydrate 52.1, Fiber 3.9, Sugar 4.7, Protein 20.6

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

CHEESY CHICKEN AND SQUASH CASSEROLE



Cheesy Chicken and Squash Casserole image

Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 6

Number Of Ingredients 19

2 pounds yellow squash, cut into 1/4-inch slices
1 medium onion, diced
3 sprigs fresh parsley
¼ teaspoon dried thyme leaves
1 bay leaf
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon seasoned salt
½ teaspoon Worcestershire sauce
¼ teaspoon ground nutmeg
2 egg yolks, beaten
1 cup shredded Gruyere cheese, divided
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups chopped, cooked chicken
½ cup dry bread crumbs
2 teaspoons melted butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
  • Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
  • Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
  • Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
  • Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
  • Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
  • Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g

CHICKEN AND ZUCCHINI CASSEROLE



Chicken and Zucchini Casserole image

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

4 -6 cups chopped zucchini
1/4 cup diced onion
1 cup sour cream
1 (10 ounce) can cream of chicken soup
1 lb cooked chicken, cubed
1 (5 ounce) box seasoned stuffing mix
1/2 cup melted butter

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

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From lowcarbyum.com


EASY CHEESY ZUCCHINI CASSEROLE - MY FARMHOUSE TABLE
2019-07-31 To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool. In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder. Pour into a greased 1 1/2 quart baking dish. In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
From myfarmhousetable.com


CHICKEN ZUCCHINI BAKE WITH BACON - JULIA'S ALBUM
2019-01-20 1) Heat oven to 375 F. 2) Add 4 chicken breasts to casserole dish. 3) Sprinkle the chicken with dry Ranch seasoning. 4) Top with sliced zucchini. 5) Top with chopped cooked bacon. 6) Top with shredded Parmesan and Mozzarella cheeses. 7) Bake uncovered for about 20 minutes. 8) Broil for the last 2-3 minutes (optional).
From juliasalbum.com


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