Recipes Main Dishes Casserole Recipes Chicken Zucchini Chicken Casserole 5.0 (1) 1 Review 1 Photo This zucchini chicken casserole is creamy and herbaceous, packed with fresh fork-tender vegetables and shredded chicken breast. The herbs make this dish feel light and fresh, while the cheese on top forms a golden-brown melty crust. This casserole is delicious for a weeknight dinner. By Amanda Holstein Amanda Holstein Amanda Holstein has loved baking since the age of 6 and now works for the Dotdash Meredith team as a Test Kitchen Assistant. The one tool Amanda cannot live without would have to be a rubber spatula. She calls it "an absolute essential and such a versatile tool". Allrecipes' editorial guidelines Published on July 27, 2024 Tested by Catherine Jessee Tested by Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. She has contributed to publications like Domino Magazine, The Knot Magazine, and Wildsam Almanacs. Her go-to potluck dish is Ritz Crackers and pimento cheese—always using her mom's recipe. You can follow her cooking adventures on Instagram @catherinejessee. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 55 mins Total Time: 1 hr 5 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 tablespoon olive oil 2 (8 ounce) zucchini, thinly sliced 2 large peeled carrots, chopped 1 cup chopped yellow onion 2 (10 1/2 ounce) cans cream of chicken soup (such as Campbell’s®) 1 cup sour cream 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, and basil, plus more for garnish 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 cups shredded rotisserie chicken breasts 4 ounces Cheddar cheese, shredded 1 1/4 cups panko breadcrumbs (Japanese-style breadcrumbs) 2 1/2 tablespoons salted butter, melted Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray; set aside. Dotdash Meredith Food Studios Heat oil in a large nonstick skillet over medium-high heat. Add zucchini slices, carrots, and onion. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Remove from heat, and set aside. Dotdash Meredith Food Studios Whisk together cream of chicken soup, sour cream, herbs, salt, and black pepper in a large bowl until evenly combined. Fold chicken and cooked zucchini mixture into cream of chicken soup mixture until evenly coated. Transfer to prepared baking dish, spreading into an even layer. Top with shredded Cheddar. Dotdash Meredith Food Studios Stir panko and butter together in a small bowl until fully combined. Sprinkle evenly over top of casserole. Dotdash Meredith Food Studios Bake in the preheated oven until Cheddar is melted, chicken mixture is bubbling around edges, and panko is golden brown, about 45 minutes. Garnish with additional fresh herbs. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 480 Calories 27g Fat 21g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 480 % Daily Value * Total Fat 27g 35% Saturated Fat 11g 55% Cholesterol 151mg 50% Sodium 941mg 41% Total Carbohydrate 21g 8% Dietary Fiber 2g 8% Total Sugars 5g Protein 39g 78% Vitamin C 10mg 11% Calcium 205mg 16% Iron 2mg 11% Potassium 660mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.