How do I keep Chicken Zucchini Casserole from getting watery?

Zucchini naturally releases moisture as it cooks. For a thicker Chicken Zucchini Casserole, choose firm zucchini, avoid cutting it too thinly, and briefly sauté the chopped zucchini before assembling the dish. Letting the casserole rest for about 5 minutes after baking also helps the creamy filling settle before serving.

Can I make Chicken Zucchini Casserole ahead of time?

Yes. Assemble the Chicken Zucchini Casserole, add the mozzarella and Parmesan topping, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding approximately 5 to 10 minutes because the ingredients are starting cold.

What kind of chicken is best for this casserole?

Shredded rotisserie chicken, leftover roasted chicken, or chopped cooked chicken breast all work well. Using precooked chicken keeps the preparation quick and prevents the zucchini from becoming overcooked while waiting for raw chicken to cook through. If starting with raw chicken, cook or par-cook it first and ensure it reaches a safe internal temperature of 165°F before serving.

Easy Chicken Zucchini Casserole with Cheesy Topping

Name: Chicken Zucchini Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium zucchini, chopped into bite-sized pieces; 2 cups shredded or chopped cooked chicken; 1/2 cup sour cream; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; Oil or cooking spray, for greasing the baking dish

Description

Chicken Zucchini Casserole is an easy, cheesy weeknight dinner made with tender zucchini, cooked chicken, sour cream, mozzarella, Parmesan, and simple seasonings. It comes together quickly, bakes in one dish, and is naturally high in protein and relatively low in carbohydrates.

Ingredients

Scale

2 medium zucchini, chopped into bite-sized pieces
2 cups shredded or chopped cooked chicken
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Oil or cooking spray, for greasing the baking dish

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Instructions

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with oil or cooking spray.
Add the chopped zucchini, cooked chicken, sour cream, garlic powder, onion powder, salt, and black pepper to a large bowl. Mix until everything is evenly coated.
Transfer the chicken and zucchini mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

Use precooked chicken, such as rotisserie chicken, leftover roasted chicken, or cooked chicken breast.
If starting with raw chicken, cook or par-cook it first and ensure it reaches an internal temperature of 165°F before serving.
Yellow summer squash can be substituted for zucchini, and plain Greek yogurt can replace sour cream.
For a less watery casserole, briefly sauté the chopped zucchini before assembling.
Add mushrooms, spinach, bell peppers, Italian seasoning, paprika, or chili flakes for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheat in a 350°F oven for about 10 to 15 minutes, or microwave individual portions in 30-second intervals.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 4g
Sodium: 754mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 34g
Cholesterol: 109mg