Chicken Zucchini Bake

This Chicken Zucchini Bake casserole has a delicious blend of diced chicken, zucchini, and mushrooms mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.

Why I love this recipe

This easy to prepare recipe is super delicious and low-carb. It makes a great breakfast, lunch, or dinner for two to four.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

boneless chicken

fresh mushrooms

zucchini

butter

Salt and black pepper

shredded Italian cheese blend

sour cream

green onions

eggs

dried basil

Equipment used for this recipe

• cutting board
• large skillet
• mixing bowl
• two 18.6 ounce oven safe dishes or and 8x8 casserole dish
• cork trivets

How to make Chicken Zucchini Casserole

Step 1 - Preheat the oven to 375 F.

Step 2 - On a cutting board, dice the chicken into bite-sized cubes.

Step 3 - Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.

Step 4 - Melt the butter in a large pan on medium heat.

Step 5 - Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.

Step 6 - In a bowl, mix together the cheese, sour cream, green onions, eggs, basil, salt, and black pepper until well combined.

Step 7 - Stir in the chicken, zucchini and mushrooms until well coated.

Step 8 - Spray two 18.6 ounce individual baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.

Step 9 - Pour the chicken and cheese mixture into the two dishes, divided evenly.

Step 10 - Bake for 30-35 minutes.

Step 11 - Allow to cool 5 minutes before serving.

Step 12 - Caution - dishes will be hot. Serve hot dishes on top of pot holders or cork trivets to protect the table or counter top. Click for cork trivets.

Recipe FAQ's

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