Name: Chicken & Zucchini Casserole
Prep time: 30 min
Total time: 85 min
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; 0.33333334326744 cup all-purpose flour; 1 cup no-salt-added chicken broth; 1 cup whole milk; 3 ounces reduced-fat cream cheese; 1.25 cups shredded part-skim mozzarella cheese, divided; 0.75 teaspoon ground pepper; 0.5 teaspoon salt

Prep Time:

30 mins

Active Time:

55 mins

Total Time:

1 hr 25 mins

Servings:

8

Yield:

8 cups

Nutrition Profile:

Nut-Free Soy-Free Egg-Free

Jump to Nutrition Facts

Nutrition Notes

Is Chicken Breast Healthy?

Chicken breast is the leaner part of the chicken and is a great source of protein. It will also provide you with choline, vitamin B12, thiamine, vitamin B6, zinc, and pantothenic acid. Chicken breast is low in saturated fat, so as long as you don't add the fat with your cooking method (hello, deep frying), it can be a nutritious part of a healthy diet—including a heart-healthy one.

Does Zucchini and Red Bell Pepper Add Nutrition to This Recipe?

Regardless of their color, bell peppers will give you well above a day's worth of vitamin C and are loaded with other antioxidants, as well. And while zucchini may appear to be a simple vegetable, it provides a complex variety of nutrients, including vitamins, minerals and antioxidants. Both bell peppers and zucchini will add to your nutrition bottom line and help lower your risk of disease.

Two zucchinis on a small wooden cutting board, one of them half diced up, and a red bell pepper above the cutting board in the right corner — Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

Is This Recipe Gluten-Free?

No; because we use all-purpose flour to thicken the sauce, this recipe is not gluten-free.

Tips from the Test Kitchen

Can I Use Rotisserie Chicken?

Yes, you can use store-bought rotisserie chicken, but please note that it will alter the nutritional profile of the recipe. For a rotisserie chicken, remove and discard the skin. Carefully separate the meat from the bones and discard any cartilage. Pull the chicken apart with your hands, dice the chicken breasts and shred the rest. You can also use leftover roast chicken.

I Don't Have Whole Milk. Can I Use 2% Milk Instead?

Yes, you can use 2% milk as a substitute for whole milk in the casserole. The casserole will be slightly less creamy, but it won't affect the overall flavor.

Why Place the Baking Dish on a Foil-Lined Baking Sheet?

Placing the baking dish on a foil-lined baking sheet helps catch any liquid dripping from the casserole. This can happen if the casserole is too runny, so it's important to drain as much liquid from the chicken and vegetable mixture before stirring it into the cheese sauce.

Additional reporting by Jan Valdez and Carrie Myers

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

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.

Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
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.

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

Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall

Equipment

Large skillet, 2-quart baking dish

To make ahead

Prepare through Step 2 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.

Originally appeared: EatingWell.com, May 2020

Nutrition Facts (per serving)

307	Calories
14g	Fat
11g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 307
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 1g	4%
Total Sugars 5g
Protein 34g	67%
Total Fat 14g	18%
Saturated Fat 7g	35%
Cholesterol 114mg	38%
Vitamin A 1050IU	21%
Vitamin C 34mg	37%
Folate 60mcg	15%
Sodium 389mg	17%
Calcium 196mg	15%
Iron 1mg	6%
Magnesium 58mg	14%
Potassium 748mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.