No matter what you are looking for, you have come to the right place for your Chicken Zucchini Bake So Simple needs. This Chicken Zucchini Bake So Simple is a wonderfully easy and flavorful dish that comes together quickly, making it perfect for busy weeknights or when you just want a comforting meal without a lot of fuss.
Key Ingredients for Chicken Zucchini Bake So Simple
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium zucchini, thinly sliced or diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup cooked rice (leftover rice works perfectly!)
- 1/2 cup cream of chicken soup (or cream of mushroom soup)
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup Panko breadcrumbs
- Salt and freshly ground black pepper to taste
How to Make Chicken Zucchini Bake So Simple
Get ready to experience pure comfort with this Chicken Zucchini Bake So Simple! This dish is a testament to how simple ingredients can transform into a creamy, satisfying casserole with minimal effort. The flavors meld beautifully, creating a rich and savory profile that’s incredibly pleasing. With just about 15 minutes of prep time, you’ll have a delicious meal ready in under an hour, proving that gourmet taste doesn’t have to be complicated.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced zucchini and minced garlic and cook for another 5 minutes, or until the zucchini is tender-crisp.
- While the vegetables are cooking, in a medium bowl, whisk together the cream of chicken soup and milk until smooth. This forms your creamy base.
- To the bowl with the soup mixture, add the cooked chicken, cooked rice, and half of the shredded cheddar cheese. Stir well to combine all the ingredients evenly. Season with additional salt and pepper if desired.
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Spoon the creamy chicken and rice mixture over the vegetables and chicken in the baking dish, ensuring it is spread as evenly as possible.
- In a small bowl, combine the Panko breadcrumbs with the remaining cheddar cheese. Sprinkle this topping evenly over the chicken and zucchini mixture.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and the topping is golden brown.
Why You’ll Love This Chicken Zucchini Bake So Simple
You’ll adore this Chicken Zucchini Bake So Simple for its incredible comfort and effortless preparation. The star of this dish is the delightful combination of tender chicken, fresh zucchini, and creamy rice, all brought together in a luscious sauce that feels incredibly indulgent. Making this at home is not only a time-saver but also a fantastic way to cut down on dining out costs, offering a satisfying meal that’s easy on your wallet. The crunchy Panko-cheddar topping adds a perfect textural contrast and a cheesy finish that takes this bake from simply delicious to truly memorable.
Think of it as a weeknight shortcut to that cozy casserole feeling you crave, without the extensive ingredient list or lengthy cooking time of more complex bakes. It’s a dish that proves wholesome dinners can also be incredibly fuss-free and budget-friendly. So go ahead, clear your evening, gather your simple ingredients, and whip up this delightful Chicken Zucchini Bake So Simple – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
To store your delicious Chicken Zucchini Bake So Simple, allow it to cool completely before covering the baking dish tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerated leftovers will stay fresh for up to 3 to 4 days.
When you’re ready to reheat, you have a few options for optimal taste:
- Oven Reheating: This is the best method to revive the crispy topping. Place a portion of the bake in an oven-safe dish and reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Microwave Reheating: For a quicker option, microwave individual servings on a microwave-safe plate for 1-2 minutes, stirring halfway through, until hot. Keep in mind that the topping may soften.
- Freezing for Future Meals: If you have a larger amount to store, you can freeze the entire bake or portions of it. Wrap it well in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It can be kept in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using your preferred method.
Final Thoughts
This Chicken Zucchini Bake So Simple truly lives up to its name, offering a warm and satisfying meal with minimal effort. We encourage you to give it a try; it’s a fantastic go-to for a delicious and easy dinner any night of the week!
Chicken Zucchini Bake So Simple
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, to taste Salt, to taste freshly ground black pepper, 1 pound boneless, skinless chicken breasts
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced zucchini and minced garlic and cook for another 5 minutes, or until the zucchini is tender-crisp.1/2 cup chopped onion, 1 medium zucchini, 2 cloves garlic
- While the vegetables are cooking, in a medium bowl, whisk together the cream of chicken soup and milk until smooth. This forms your creamy base.1/2 cup cream of chicken soup, 1/4 cup milk
- To the bowl with the soup mixture, add the cooked chicken, cooked rice, and half of the shredded cheddar cheese. Stir well to combine all the ingredients evenly. Season with additional salt and pepper if desired.1/2 cup cream of chicken soup, 1/4 cup milk, 1 pound boneless, skinless chicken breasts, 1 cup cooked rice, 1/2 cup shredded cheddar cheese, to taste Salt, to taste freshly ground black pepper
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Spoon the creamy chicken and rice mixture over the vegetables and chicken in the baking dish, ensuring it is spread as evenly as possible.1/2 cup cream of chicken soup, 1/4 cup milk, 1 pound boneless, skinless chicken breasts, 1 cup cooked rice
- In a small bowl, combine the Panko breadcrumbs with the remaining cheddar cheese. Sprinkle this topping evenly over the chicken and zucchini mixture.1/4 cup Panko breadcrumbs, 1/2 cup shredded cheddar cheese
- Bake in the preheated oven for 25-30 minutes, or until bubbly and the topping is golden brown.