Zucchini Chicken Casserole
A comforting zucchini and chicken casserole with creamy soup and a cheesy biscuit topping, perfect for family dinners and easy weeknight meals.
Ingredients
Instructions
- Arrange zucchini slices in an 8 x 8 x 2-inch baking dish and top with chopped chicken.
- Mix together the cream of chicken soup, milk, and nutmeg.
- Spread the soup mixture over the chicken and zucchini layer.
- In a separate bowl, mix biscuit mix, Parmesan cheese, and egg until crumbly.
- Sprinkle the biscuit mixture over the soup layer.
- Bake until golden brown, approximately 25 to 30 minutes.
Tips & Substitutions
For a creamier casserole, consider adding a splash of sour cream or using a different cream soup, like cream of mushroom. If you're short on zucchini, yellow squash can be a great substitute. Adjust the nutmeg to taste, as some prefer a more pronounced flavor. To enhance the dish, you could also incorporate some sautéed onions or bell peppers into the chicken layer.
Serving Suggestions
This Zucchini Chicken Casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. For a comforting touch, serve with crusty bread or garlic knots. You can also enjoy it with a side of your favorite dipping sauce for an extra layer of flavor, making it a versatile choice for any dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to overheat to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Chicken Casserole contains roughly 399 calories, with 7g protein, 43g carbohydrates, and 23g fat. It is a good source of iron (17% of the Daily Value), protein (13% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1178mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this casserole?
Yes, you can use frozen zucchini slices, but be sure to thaw and drain them well to avoid excess moisture in the casserole. This will help maintain the right consistency and prevent the dish from becoming watery.
What can I substitute for the cream of chicken soup?
If you prefer a homemade option, you can create a simple white sauce using butter, flour, and chicken broth, then add seasonings to taste. Alternatively, cream of mushroom soup or any other creamy soup can work well as substitutes.
Is there a vegetarian version of this casserole?
Absolutely! You can replace the chicken with cooked lentils or chickpeas for protein and add more vegetables like bell peppers and spinach. Use a vegetable-based cream soup or make a béchamel sauce for the creamy layer, ensuring it's a delicious vegetarian option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).