I know how busy life gets, and finding easy, wholesome dinner recipes can feel like a challenge. That’s why I am so excited to share two fantastic chicken and zucchini recipes today! If you have fresh zucchini from your garden or just picked some up at the store, these ideas are perfect for a simple, hearty meal.
Both of these chicken and zucchini recipes are designed to be straightforward and packed with good stuff. You can get dinner on the table without a fuss, enjoying delicious flavors and the comforting feeling of a home-cooked dish. Let’s get cooking!
Jump to Recipe:
Easy Chicken Zucchini Bake With Crispy Bacon
This easy chicken zucchini bake brings together tender chicken, fresh zucchini, and delightful crispy bacon. It’s a simple one-dish meal that’s big on flavor and perfect for a weeknight dinner.
Key Ingredients & Tips for your Chicken Zucchini Bake
- Bacon Crunch: For extra crispy bacon, cook it separately until very firm before adding it to your bake. This prevents it from getting soggy.
- Zucchini Moisture: To stop your bake from being watery, lightly salt the sliced zucchini and let it sit for 10 minutes. Pat it dry with paper towels before mixing.
- Cheese Melt: Use a good melting cheese like mozzarella or Monterey Jack for a wonderfully gooey topping. Shred it yourself for the best texture.
What You Need for this Chicken Zucchini Recipe
- 2 cups cooked chicken, shredded or diced
- 2 medium zucchinis, thinly sliced
- 6 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
How to Make Your Chicken Zucchini Bake
Step 1: Prep Your Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked chicken, sliced zucchini, and most of the crumbled bacon, saving a little for garnish.
Step 2: Assemble the Bake
Pour in the heavy cream and half of the shredded mozzarella cheese. Add Italian herbs, salt, and pepper, then mix everything gently. Transfer the mixture to a 9×13 inch baking dish.
Step 3: Bake Until Golden
Sprinkle the remaining mozzarella and Parmesan cheese over the top. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving.
📝 Final Note
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Easy Chicken Zucchini Casserole Recipe For Dinner
This comforting chicken zucchini casserole is a complete meal in one dish, perfect for a cozy dinner. It’s simple to put together and packed with wholesome ingredients your family will enjoy.
Key Ingredients & Tips for your Chicken Zucchini Casserole
- Creamy Base: Using condensed cream of mushroom soup makes the sauce quick and flavorful. You can also use cream of chicken soup if you prefer.
- Adding Rice: Cooked rice helps to soak up the moisture from the zucchini and makes the casserole more filling. Any type of white rice works well here.
- Topping Options: Feel free to add a crunchy topping like crushed crackers, breadcrumbs mixed with butter, or extra cheese during the last 10 minutes of baking.
What You Need for this Chicken Zucchini Dinner
- 3 cups cooked chicken, shredded
- 3 medium zucchinis, diced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How to Make Your Chicken Zucchini Casserole
Step 1: Prepare the Mixture
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, diced zucchini, cream of mushroom soup, and milk.
Step 2: Combine and Season
Add the cooked white rice, half of the shredded cheddar cheese, garlic powder, salt, and pepper to the bowl. Stir everything together until well combined.
Step 3: Bake the Casserole
Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese evenly over the top. Bake for 30-35 minutes, or until bubbly and heated through.
📝 Final Note
This casserole can be assembled ahead of time and kept in the fridge for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if baking from cold.
