Chicken and Zucchini Cream Casserole
This casserole combines tender chicken with fresh zucchini in a creamy, comforting sauce. It’s topped with melted cheese for a golden finish. Easy to prepare and satisfying to eat, it’s a heartwarming dish that’s perfect for cozy evenings or family gatherings.
Ingredients
- - 2 tablespoons butter for sautéing and roux
- - 2 tablespoons flour or gluten-free flour alternative
- - 1 pound chicken breast cut into bite-size pieces
- - 2 medium zucchinis chopped
- - 1 bell pepper chopped (any color)
- - 2 cloves garlic minced
- - 1 cup chicken broth
- - 1 cup milk
- - 4 ounces cream cheese
- - 1 cup shredded cheese mozzarella or your choice
- - Salt and pepper to taste
- - Optional: chili peppers or chili flakes for heat
Instructions
Preheat Your Oven
- Preheat the oven to 375°F (190°C), and lightly grease a baking dish.
Sauté the Chicken
- Season chicken pieces with salt and pepper.
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Cook chicken until it turns golden and is no longer pink inside.
- Remove from heat and set aside.
Cook the Vegetables
- In the same skillet, melt another tablespoon of butter if needed.
- Sauté chopped zucchini, bell pepper, and minced garlic until they start to soften (about 3-5 minutes).
- Add a pinch of salt and pepper.
- Remove from heat and set aside.
Make the Creamy Sauce (Roux and Beyond)
- In a separate saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in 2 tablespoons of flour, whisking constantly to form a smooth paste (roux).
- Slowly pour in the milk and chicken broth, whisking to prevent lumps.
- Add the cream cheese, stirring until it melts into the sauce.
- Season with salt, pepper, and optional chili peppers/chili flakes if you like some heat.
- Let the sauce simmer for a minute until it thickens slightly.
Assemble the Casserole
- Place the chicken pieces in the greased baking dish.
- Add the sautéed zucchini and bell pepper on top of the chicken.
- Pour the creamy sauce evenly over the chicken and veggies.
- Sprinkle shredded cheese on top for a golden, bubbly finish.
Bake to Perfection
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and lightly browned.
- If needed, broil the casserole for the last 2-3 minutes to get a crisp golden top.
- Keep an eye on it to avoid burning.
Serve and Enjoy
- Remove the casserole from the oven and let it cool slightly.
- Garnish with fresh herbs or a drizzle of olive oil if you like.
- Spoon onto plates or shallow bowls. Serve warm and enjoy every comforting bite!
Notes
For a gluten-free version, use almond flour or rice flour instead of regular flour.
Feel free to swap out cheeses—cheddar and parmesan both work nicely.For an extra crunch, sprinkle breadcrumbs (mixed with a bit of melted butter) on top before baking.You can also add mushrooms or spinach if you want extra veggies.