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Chicken Zucchini Bake So Simple

Chicken Zucchini Bake So Simple

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Bake Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • to taste Salt
  • to taste freshly ground black pepper

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Medium Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. 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
  3. 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
  4. 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
  5. 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
  6. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
  7. 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
  8. 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
  9. Bake in the preheated oven for 25-30 minutes, or until bubbly and the topping is golden brown.

Notes

Refrigerated leftovers will stay fresh for up to 3 to 4 days. For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes.
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