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Chicken Zucchini Casserole
Chicken Zucchini Casserole
Servings 6 people
Calories 279kcal
Ingredients
- 1/4 cup butter
- 1 yellow onion diced
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1 cup low-sodium chicken broth
- 1 cup low-fat 1% milk
- 1 cup fat-free sour cream
- 1 cup panko bread crumbs divided
- 1 pound cooked chicken diced
- 1 1/2 pounds zucchini diced
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
- Melt butter in a large skillet over medium-high heat, add onion and sautรฉ for a few minutes until tender. Mix in flour and season with salt, pepper, and onion powder then cook for an additional 1-2 minutes.
- Gradually whisk in chicken broth and milk and cook for 3 minutes, or until thickened. Remove from heat and mix in sour cream and 3โ4 cup bread crumbs until well combined.
- In a large mixing bowl, mix together cream sauce, chicken and zucchini until evenly coated and spread in prepared pan. Sprinkle remaining 1โ4 cup bread crumbs on top and spray generously with nonstick cooking spray.
- Bake for 50 minutes then turn oven to high broil and cook an additional 1-2 minutes or until golden brown on top.
Notes
MFP: MFF Chicken Zucchini Casserole
September 2021
Nutrition
Serving: 11.4ounces | Calories: 279kcal | Carbohydrates: 23.6g | Protein: 23.4g | Fat: 10.1g