Description
A delicious and healthy casserole combining tender chicken, fresh zucchini, and a creamy cheese topping. Perfect for a weeknight dinner or meal prep!
Ingredients
Scale
For the Crust:
- For the casserole base:
- 2 cups cooked chicken, shredded
- 3 medium zucchinis, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- For the sauce:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the topping:
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
- Add sliced zucchini to the skillet and cook for 5-7 minutes until slightly softened. Remove from heat.
- In a bowl, mix together sour cream, mayonnaise, oregano, basil, salt, and pepper to create the sauce.
- Layer half of the zucchini mixture in the prepared baking dish, followed by half of the chicken, and half of the sauce. Repeat layers.
- Combine cheddar cheese, Parmesan cheese, and breadcrumbs in a small bowl. Sprinkle evenly over the top of the casserole.
- Bake for 25-30 minutes until bubbly and golden brown on top.
- Let stand for 5 minutes before serving.
Notes
For a crispier topping, broil for the last 2-3 minutes of baking. Can be made ahead and refrigerated before baking – add 10 minutes to baking time if starting cold.