Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, whisk together the undiluted condensed cream of chicken soup and the milk until smooth and well combined. This forms the base of our creamy sauce.1 (10.5 ounce) can condensed cream of chicken soup, 1/4 cup milk
- Stir in the finely chopped yellow onion, garlic powder, salt, and black pepper into the soup mixture. Mix thoroughly to ensure the seasonings are evenly distributed throughout the sauce.1/4 cup yellow onion, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Add the cubed chicken breasts and thinly sliced zucchini to the bowl with the sauce. Gently toss everything together until the chicken and zucchini are evenly coated with the creamy mixture.1 pound boneless, skinless chicken breasts, 2 medium zucchini
- Pour the chicken and zucchini mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the chicken and zucchini mixture.1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- If desired, sprinkle the panko breadcrumbs over the cheese layer. This will create a lovely crispy topping as it bakes.1/4 cup panko breadcrumbs
- Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
- Remove the aluminum foil and continue baking for another 10-15 minutes, or until the chicken is cooked through (no longer pink in the center) and the cheese is melted and bubbly, with a golden-brown hue.
- Once out of the oven, let the bake rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to portion.
Notes
This casserole keeps well in the refrigerator for up to 3-4 days and can be frozen for 2-3 months.
