Chicken & Zucchini Casserole

Chicken & Zucchini Casserole

from eatingwell.com
85 min
8

This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it's a great way to get the kids to eat their veggies (concealed in a delicious cheese sauce!).

Ingredients

  • 3 tablespoons butter, divided
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 large zucchini, cut into 1/2-inch pieces
  • 1 large red bell pepper, chopped
  • ⅓ cup all-purpose flour
  • 1 cup no-salt-added chicken broth
  • 1 cup whole milk
  • 3 ounces reduced-fat cream cheese
  • 1 ¼ cups shredded part-skim mozzarella cheese, divided
  • ¾ teaspoon ground pepper
  • ½ teaspoon salt

Directions

  1. 1

    Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.

  2. 2

    Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.

  3. 3

    Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.