Southern chicken zucchini casserole is a cozy way to use summer veggies, with a cheesy filling and buttery cracker topping that the whole family will love.
Chicken and Squash Casserole is a Great Way to Use Summer Veggies
We can never have too many squash and zucchini recipes — especially during the height of the summer growing season. That’s why I’ve taken my wildly popular side dish, Southern squash casserole, added some hearty chicken, and turned it into an easy dinner!
This easy chicken zucchini casserole is a cozy, comforting way to enjoy fresh zucchini (or yellow squash) and other fresh vegetables. With tender chicken, colorful produce, a creamy, cheesy filling, and a buttery cracker topping, it’s a simple, family-friendly dinner that’s perfect for busy weeknights or potluck gatherings.
OMG! I was concerned it might be too bland, boy was I wrong!! Delish!
– Jo
Ingredient Notes and Tips for Success
- You’ll need 1 pound of zucchini (or sub with yellow squash). That is equivalent to about 2 medium zucchinis or about 3 cups of packed, sliced zucchini. Vegetables grow to a wide range of sizes; however, so I always recommend weighing your zucchini before assembling the casserole.
- It’s also important to make sure that you slice the zucchini into even rounds so that they cook at the same rate. I like to use a mandoline slicer for this task, because it’s FAST. Just be careful that you don’t get your fingertip in that mandoline (been there, done that)!
- You do not need to peel the zucchini, since the skin is soft and softens when cooked.
- I use a store-bought rotisserie chicken for great flavor and quick-prep, but you can boil your own boneless skinless chicken breast or chicken thighs at home, if you prefer. To do so, boil about 1 lb. of chicken until cooked through, about 10-15 minutes. Then chop or shred and use as directed.
- A couple of large eggs give the casserole structure and help it set so that the filling isn’t too watery.
- Every Southern casserole needs cheese! We use sharp cheddar, but you can substitute with other good melting cheeses like Monterey Jack, Colby, mozzarella cheese, and Gruyere. For the best texture and flavor, grate the cheese by hand.
How to Make Chicken and Squash Casserole
- Some folks like to boil the zucchini first; however, I find that it’s easier to sauté the zucchini with the onion and the bell pepper in one big skillet on the stove top. This only takes about 10 minutes, and it ensures that your vegetables are tender in the finished dish. Plus, it adds an extra layer of flavor, thanks to the butter, salt, and pepper that you add with this step. You do not need to drain off any liquid from the vegetables with a colander. Just stir everything together!
- Whisk together the eggs, cheese, sour cream, and mayonnaise in a large bowl. Add the vegetable mixture and the chicken.
- Transfer the filling to a greased 2-quart casserole dish.
- Sprinkle the buttery cracker crumbs in a single layer over top.
- Bake in a 350°F oven until the filling is set and the topping is golden brown, about 30-35 minutes.
Serving Suggestions
Pair the casserole with a glass of sweet tea and easy sides like a skillet of Southern cornbread, stewed tomatoes, flaky biscuits, one-bowl easy pumpkin muffins, Southern-style green beans, marinated cucumbers, okra and tomatoes, Charleston red rice, mashed potatoes with sour cream and chives, and cucumber tomato onion salad.
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Chicken Zucchini Casserole
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
A cheesy chicken and zucchini casserole with a buttery cracker topping — perfect for a simple, family-friendly dinner.
Ingredients
- 1 tablespoon salted butter
- 1 lb. zucchini (or sub with yellow squash), unpeeled and sliced (about 2 medium zucchini or 3 cups sliced)
- 1 small onion, diced (about 1 cup)
- 1 red bell pepper, seeded and diced
- Kosher salt and ground black pepper
- 2 large eggs
- 1 cup grated sharp cheddar cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 cups cooked shredded or diced chicken
Topping
- ¾ cup crushed butter crackers (I used 18 Ritz crackers)
- 1 tablespoon salted butter, melted
- Optional garnish: chopped fresh parsley, basil, or other herbs
Instructions
- Preheat the oven to 350°F. Spray an 8-inch or 9-inch square baking dish with nonstick cooking spray; set aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the zucchini, onion, and bell pepper to the skillet, cooking and stirring until the veggies are tender, about 10 minutes. Remove from the heat and season with salt and pepper to taste. You do not need to drain off any liquid from the vegetables.
- Meanwhile, in a large mixing bowl, whisk together the eggs, cheese, sour cream, and mayonnaise. Add the zucchini mixture and the chicken; stir gently to combine. Season with about ¼ teaspoon of salt and ¼ teaspoon of pepper.
- Transfer the mixture to the prepared baking dish.
- In a separate bowl, combine the crushed crackers with 1 tablespoon of melted butter. Sprinkle the buttered cracker crumbs over the top of the casserole.
- Bake until the casserole is set and the topping is golden brown, about 30-35 minutes. Garnish with chopped fresh parsley or basil, if desired.
Notes
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- How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days; however, I find that it starts to get a bit soggy and watery, so this is not ideal. The casserole can also be frozen for up to 3 months, but may have a slightly watery texture when thawed.
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- How to Make Ahead: Assemble the casserole in advance, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours until ready to bake. Let the dish sit on the counter and come to room temperature for at least 30 minutes before it goes in the oven. If the inside of the casserole is still cold, you will likely need to extend the baking time by a few minutes.
Nutrition
Serving: 1/4 of the casseroleCalories: 534kcalCarbohydrates: 18gProtein: 35gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 199mgSodium: 517mgPotassium: 684mgFiber: 3gSugar: 7gVitamin A: 1849IUVitamin C: 61mgCalcium: 287mgIron: 2mg
We loved this recipe, even my husband who doesn’t eat veggies
– Lara
Recipe Variations
- Use yellow squash instead of zucchini, or try a combination of the two.
- I use salted butter in this dish. If you prefer unsalted butter, you might like to add a little bit more salt to the cracker topping and to the filling.
- Add fresh herbs, if available. Parsley, thyme, oregano, fresh basil, and chives would all be great! Make it spicy with the addition of cayenne or red pepper flakes.
- Instead of crushed Ritz crackers, combine dry stuffing mix with melted butter for a flavorful topping. Other good options included crushed Corn Flakes cereal or seasoned panko breadcrumbs.
- Cooking for a larger group? Double all of the ingredients and bake the casserole in a 9 x 13-inch pan. You’ll likely need to add about 5 minutes to the total cooking time.
More Popular Zucchini Recipes to Try
Garlic Parmesan Zucchini Casserole
40 minutes mins
Zucchini Pie
50 minutes mins
Zucchini Bread Muffins
30 minutes mins
Originally published in May, 2023, this post was updated in July, 2025.
OMG! I was concerned it might be too bland, boy was I wrong!! Delish!
Thank you, Jo! We’re so glad you enjoyed it!
We loved this recipe, even my husband who doesn’t eat veggies
Thank you, Lara! We’re so happy to hear this.