Name: Chicken & Zucchini Casserole
Prep time: 30 min
Total time: 85 min
Ingredients: 3 tablespoons butter, divided; 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces; 2 large zucchini, cut into 1/2-inch pieces; 1 large red bell pepper, chopped; 0.33333334326744 cup all-purpose flour; 1 cup no-salt-added chicken broth; 1 cup whole milk; 3 ounces reduced-fat cream cheese; 1.25 cups shredded part-skim mozzarella cheese, divided; 0.75 teaspoon ground pepper; 0.5 teaspoon salt

Chicken & Zucchini Casserole

4.4

(24)

22 Reviews

This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it's a great way to get the kids to eat their veggies (concealed in a delicious cheese sauce!).

Adam Hickman

Updated on May 3, 2022

Prep Time:

30 mins

Additional Time:

55 mins

Total Time:

1 hrs 25 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Egg Free High-Protein Low Carbohydrate Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

3 tablespoons butter, divided
2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, chopped
⅓ cup all-purpose flour
1 cup no-salt-added chicken broth
1 cup whole milk
3 ounces reduced-fat cream cheese
1 ¼ cups shredded part-skim mozzarella cheese, divided
¾ teaspoon ground pepper
½ teaspoon salt

Directions

Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall

Nutrition Facts (per serving)

307	Calories
14g	Fat
11g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 307
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 1g	4%
Total Sugars 5g
Protein 34g	67%
Total Fat 14g	18%
Saturated Fat 7g	35%
Cholesterol 114mg	38%
Vitamin A 1050IU	21%
Vitamin C 34mg	37%
Folate 60mcg	15%
Sodium 389mg	17%
Calcium 196mg	15%
Iron 1mg	6%
Magnesium 58mg	14%
Potassium 748mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.