Baked chicken and zucchini casserole is a delicious combination of zucchini, chicken, tomatoes, mushrooms, and spices. You can made the entire dish up in about an hour. It comes together quickly but the longest part is baking. What I usually do is make it up the night before, cover it, and place it in the fridge. The next day before dinner, pop it in the oven and a few minutes later dinner is served. If you are working and your oven has a timer, the entire process becomes even easier.
Baked Chicken and Zucchini Casserole
Baked chicken and zucchini casserole is certainly a recipe that could be coined mom's favourite. It is a dish that has been passed down through the generations and varies from family to family and culture to culture. Whatever the variation is, it is absolutely delicious.
Heat your oven to 400 degrees F or 200 C.Please remember that ovens may vary in temperature.
Place the onions around a casserole dish.
Put the chicken in and season it with salt and pepper.
Add the zucchini and mushrooms over the chicken.
Make the sauce by putting the ingredients into a large measuring cup or small mixing bowl. Stir until well combined.
Pour the sauce over the chicken.
Cover with aluminum foil, place in the oven, and bake for 30 minutes.
Remove the casserole from the oven and sprinkle the parmesan over the top.
Put the dish back in the oven, uncovered, and bake for an additional 15 minutes.
Serve and enjoy your baked chicken and zucchini casserole.
Serving Size 1
- Amount Per Serving
- Calories 380
- % Daily Value *
- Total Fat 32.5g50%
- Saturated Fat 11.9g60%
- Cholesterol 44.3mg15%
- Sodium 763mg32%
- Potassium 383.5mg11%
- Total Carbohydrate 16.6g6%
- Dietary Fiber 2.7g11%
- Sugars 2.4g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
As always, there are a few pointer to making the recipe. First thing that does have to be noted is not to add too much of the undrained diced tomatoes. I find just a little over a cup or about 400 ml is lots, otherwise the dish will be too watery. I learned this from personal experience. I use boneless skinless chicken breasts as they are so easy to work with and healthy, but you can use the cut of chicken of your choice. Be sure, however, to adjust the baking time accordingly.