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!
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.