Baked chicken and zucchini casserole

Heather Disarro

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Baked chicken and zucchini casserole is a one-dish wonder for those busy weeknights when dinner needs to be quick and healthy. Summer squash and cubed chicken are tossed in a light, creamy sauce and then baked to perfection.

Baked chicken and zucchini casserole

Baked chicken and zucchini casserole

Serves 4-6


  • 3 boneless, skinless chicken breasts, cut into small cubes
  • 3 large zucchini, washed, quartered and sliced
  • 1 (10 ounce) can cream of chicken soup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 375 degrees F.
  2. Spray a 2-quart baking dish with nonstick spray.
  3. Combine the chicken, zucchini, soup, garlic powder, salt and pepper in a bowl, then pour into the prepared baking dish.
  4. Sprinkle with Parmesan cheese.
  5. Bake at 375 degrees F for 40 to 45 minutes until the chicken and zucchini are cooked through and the cheese is golden and bubbly.
  6. Let sit for 5 to 10 minutes before serving.
  7. Serve hot.

More delectable zucchini casseroles

Southwestern zucchini and black bean casserole
Italian zucchini casserole
Cheese and zucchini casserole

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.