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
Source:, May 2020


Recipe Summary

30 mins
1 hr 25 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

307 calories; protein 33.6g 67% DV; carbohydrates 11.1g 4% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 4.9g; fat 13.8g 21% DV; saturated fat 6.9g 35% DV; cholesterol 114.3mg 38% DV; vitamin a iu 1050.1IU 21% DV; vitamin c 33.5mg 56% DV; folate 60.1mcg 15% DV; calcium 196mg 20% DV; iron 1.1mg 6% DV; magnesium 58.4mg 21% DV; potassium 747.8mg 21% DV; sodium 388.7mg 16% DV.