Creamy chicken and zucchini casserole baked with Alfredo sauce, herbs, and cheese for a cozy dinner option.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, cubed or shredded (about 2 medium chicken breasts)
→ Vegetables
02 - 3 medium zucchinis, sliced into 1/4-inch rounds
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 1 1/2 cups Alfredo sauce (store-bought or homemade; gluten-free if needed)
06 - 1/2 cup sour cream
→ Cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Optional Garnish
12 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Lightly coat a 9x13-inch casserole dish with cooking spray or oil.
02 - Heat a large skillet over medium heat. Add a splash of olive oil. Sauté chopped onion for 3 minutes until translucent, then add minced garlic and cook for 1 minute.
03 - Add zucchini slices to the skillet and sauté for 5 minutes, stirring occasionally, until just tender. Remove from heat to avoid overcooking.
04 - In a large mixing bowl, gently mix cooked chicken, sautéed vegetables, Alfredo sauce, sour cream, dried Italian herbs, salt, and pepper until well combined.
05 - Transfer the mixture evenly into the prepared casserole dish. Sprinkle shredded mozzarella and grated Parmesan cheese over the surface.
06 - Bake uncovered for 25–30 minutes until the dish is bubbling and the cheese has turned golden brown.
07 - Allow the casserole to rest for 5 minutes after removing from the oven. Sprinkle chopped parsley over the top before serving.
