Chicken Zucchini Casserole

5 from 2 votes

A cheesy chicken and zucchini casserole with a buttery cracker topping — perfect for a simple, family-friendly dinner.

Course Dinner

Cuisine American, Southern

Keyword chicken and squash casserole, chicken and zucchini casserole, chicken zucchini casserole, zucchini chicken casserole

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 534kcal

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

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.

- 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.

- 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.