Chicken Zucchini Casserole
Servings 5
Nothing says comfort food quite like a homemade chicken zucchini casserole. It’s perfectly savory and cheesy, with the surprise twist of zucchini! Super easy!
Ingredients
- 4 large eggs slightly beaten
- ½ cup unsalted butter melted
- 1 teaspoon salt
- ¼ cup onion chopped fine
- 2 Cups zucchini grated
- 1 Cup cooked chicken chopped
- 1 Cup Bisquick
- ½ Cup grated cheddar cheese
Instructions
- Preheat oven to 350˚ F. Grease a 1.5 quart casserole pan.
- Mix the slightly beaten eggs, melted butter, salt, onion, zucchini and chicken together in a large bowl. Stir in the Bisquick. Add to the greased casserole dish. Sprinkle the cheddar cheese on top.
- Bake for 40-50 minutes in the preheated oven. Let cool for 15 minutes before serving.
Notes
Refrigerate: After enjoying this savory chicken zucchini casserole, store any leftovers in an airtight container and place it in the refrigerator. It can be safely stored for up to three days.
Freeze: Unfortunately, this flavorful casserole does not freeze well due to the high water content in the zucchini. Freezing and thawing can result in a soggy texture, which is not ideal for this dish.
Reheat Instructions: When you're ready to enjoy your leftover chicken zucchini casserole, simply reheat it in a medium oven until it's hot throughout. If you wish, you can sprinkle a little extra cheese on top before reheating to refresh the delicious, melted topping.
Nutrition
Serving: 1cup | Calories: 422kcal | Carbohydrates: 18g | Protein: 14g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 918mg | Potassium: 286mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1003IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 2mg