Dump-and-Bake Chicken and Zucchini Noodles Recipe
This Dump-and-Bake Chicken and Zucchini Noodles Recipe is an easy casserole that gives you all of the cozy comfort that you crave in a high-protein, grain-free, and low-calorie dish!
Servings 4 servings
Calories 218kcal
Ingredients
- 3 9 ounce packages zucchini noodles (about 8-9 cups total)
- ¾ teaspoon salt
- 1 tablespoon minced garlic
- 1 10.5 ounce can 98% fat free and reduced sodium condensed cream of mushroom soup, NOT diluted
- ½ cup milk
- 2 cups diced Tyson Grilled and Ready Grilled Chicken Breast Strips thawed
- ½ cup shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F. Spray an 11 x 7-inch (or similar size) baking dish with cooking spray and set aside.
- Place zucchini noodles in a colander, toss with 3/4 teaspoon salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. I like to put the zucchini in a dish towel and wring out as much excess water as possible by gently squeezing the zucchini through the towel.
- In a large bowl, whisk together garlic, condensed soup, and milk. Add zucchini noodles and diced chicken; stir to combine.
- Transfer zucchini mixture to prepared baking dish. Bake, uncovered, for 20 minutes.
- Sprinkle with shredded cheese and return to the oven (uncovered) for 5-10 more minutes, or until heated through.
Notes
Cooking Just for Two? Cut the ingredients in half and bake the casserole in an 8-inch square pan.
Nutrition
Serving: 1/4 of the recipe | Calories: 218kcal | Carbohydrates: 15.8g | Protein: 26.4g | Fat: 6.8g | Saturated Fat: 2.4g | Cholesterol: 54.5mg | Sodium: 1322mg | Fiber: 2.8g | Sugar: 8.7g