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Fresh Chicken Zucchini Bake

A deliciously creamy and flavorful dish that combines tender chicken and fresh zucchini, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced chicken breast Use cooked chicken for easy preparation.
  • 2 medium zucchinis, thinly sliced
  • 1 cup shredded mozzarella cheese Divided into two portions.
  • 1 cup cream of chicken soup
  • 1 teaspoon garlic powder Adjust to taste.
  • 1 teaspoon Italian seasoning Adjust to taste.
  • to taste Salt and pepper
  • 1 cup bread crumbs (optional for topping) For extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, cook the diced chicken over medium heat until fully cooked and no longer pink. Season with garlic powder, Italian seasoning, salt, and pepper.
  3. While the chicken is cooking, wash and slice the zucchinis into thin rounds.
  4. In a large mixing bowl, combine the cooked chicken, sliced zucchini, cream of chicken soup, and half of the shredded mozzarella cheese. Mix well until everything is evenly coated.
  5. Pour the mixture into a greased 9x13 inch baking dish and spread it out evenly.
  6. Sprinkle the remaining mozzarella cheese on top, and add bread crumbs if using.
Baking
  1. Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is bubbly and golden brown.
  2. Once done, let it cool for a few minutes before serving. Enjoy your soothing meal!

Notes

Custom seasonings can be adjusted as per taste. For a crispier top, broil for the last few minutes. Pair with a side salad or whole-grain bread for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F for about 15 minutes or microwave until heated through.