Chicken Zucchini Casserole

Chicken Zucchini Casserole

Course Dinner
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings 6 people
Calories 279kcal


  • 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 1% low-fat milk
  • 1 cup fat-free sour cream
  • 1 cup panko bread crumbs divided
  • 1 pound cooked diced chicken
  • 1 1/2 pounds zucchini diced


  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
  • Melt butter in a large skillet over medium- high heat, add onion and sauté 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 3⁄4 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 1⁄4 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.


MFP: MFF Chicken Zucchini Casserole


Serving: 11.4ounces | Calories: 279kcal | Carbohydrates: 23.6g | Protein: 23.4g | Fat: 10.1g