This Pesto Zucchini and Chicken Casserole is a fantastic healthy chicken casserole recipe that’s packed with flavor and nutrients. You’ll love how easy it is to assemble and how satisfying it tastes. This dish is perfect for a weeknight meal or for meal prepping healthy lunches.
Key Ingredients & Substitutions:
- Cooked Chicken: Use shredded rotisserie chicken or leftover cooked chicken breast.
- Zucchini: Yellow squash or a mix of both works well.
- Pesto: Store-bought or homemade pesto is fine.
- Cheese: Mozzarella is classic, but you can use Parmesan or a blend.
- Broth: Chicken or vegetable broth adds moisture.
Ingredients:
Main:
- 3 cups cooked chicken, shredded or diced
- 4 cups zucchini, chopped (about 2 medium)
- ½ cup pesto (store-bought or homemade)
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Optional:
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- Cherry tomatoes, halved (for garnish)
Spices:
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4-6
- Tools: 9×13 inch baking dish, large mixing bowl
Step-by-Step Instructions:
1. Prepare Your Ingredients
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Chop your zucchini and shred your cooked chicken.
2. Combine the Casserole Base
In a large mixing bowl, combine the shredded chicken, chopped zucchini, pesto, chicken broth, ½ cup of mozzarella cheese, and Parmesan cheese. If using, add the chopped onion, minced garlic, oregano, black pepper, and red pepper flakes. Mix everything until well combined.
3. Assemble the Casserole
Pour the chicken and zucchini mixture into your prepared baking dish. Spread it evenly. Top with the remaining ½ cup of mozzarella cheese.
4. Bake to Perfection
Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the cheese is melted and golden brown. If you desire more browning, you can broil for the last 1-2 minutes, watching carefully.
5. Rest and Serve
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the ingredients to set. Garnish with halved cherry tomatoes if you like, then serve warm. Enjoy your healthy chicken casserole!
Variation Ideas:
- Add Grains: Stir in 1 cup of cooked quinoa or brown rice for a heartier meal.
- Extra Veggies: Include bell peppers, spinach, or mushrooms in the mixture.
- Different Cheese: Try using provolone or a sharp white cheddar for a different flavor profile.
- Spice It Up: Add a dash of cayenne pepper for more heat.
Storage Instructions:
Store leftover Pesto Zucchini and Chicken Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions until warm, or cover and bake in the oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
Can you make this healthy chicken casserole ahead of time?
Yes, you can assemble the casserole ahead of time and store it covered in the refrigerator for up to 24 hours before baking.
What kind of chicken should you use?
Any cooked chicken works well! Shredded rotisserie chicken is convenient, or you can boil and shred chicken breasts.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your pesto does not contain gluten-containing ingredients.
Can you freeze this casserole?
You can freeze the baked and cooled casserole for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
How can you make this casserole dairy-free?
You can substitute dairy-free pesto and use a dairy-free shredded cheese alternative.
What should you serve with this casserole?
This casserole is a complete meal, but you can serve it with a simple side salad or some crusty bread.