Chicken Zucchini and Mushroom Casserole

Delicious chicken, zucchini, sauteed mushrooms, tomatoes and cheese casserole. Taste so light and wonderful in flavor.

Zucchini mushroom casserole

Chicken casserole. We can just stop here and call it a recipe but we take it a few steps further. Slices of chicken under a bed of zucchini, mushrooms, tomatoes, and loaded with cheese. I know right?. The popping taste buds in your mouth are oh so delighted!.

My kids don’t like any of the above except the chicken and cheese (unfortunately) so on one side of the pan I just leave the chicken large that way I can fish it out and just give them the chicken and cheese. I wish I started them on vegetables when they were younger so they enjoyed them more. Sigh.. If some of your family members don’t like mushrooms you can just add them to one side of the casserole. Just load the other side nice and mushroomy (if that’s even a word;)..).

Serve with mashed potatoes, a side of rice or even pasta. There is juice from the zucchini and tomatoes and it tastes so good. I like to pour the juice over my paste, oh my it’s good.. πŸ™‚ πŸ™‚

{Note: If you don’t want it as a casserole but rather individual chicken, once you slice the chicken breast don’t cut it into strips. Load the ingredients the same way, as listed and bake the same way. You will have individual chicken pieces:). For the picky eatersΒ in your family, you can just leave theirs as chicken and cheese or add few bacon strips :)..}

Ingredients:

2 lbs chicken breast

1 large zucchini, (2 small)

6 campiri tomatoes, sliced

2 Tbsp butter

12 oz mushrooms, sliced

1 medium onion, chopped

2 cups Mozzarella cheese, shredded

Herbs (I used basil), optional

Sauce mixture-

1/2 cup mayo

1/3 cup half/half

2 garlic cloves, minced

3 Tbsp grated Parmesan cheese

Salt, pepper

Serves: 6-8

Directions:

Grate zucchini on a grater. Lightly salt, mix, set aside for about 10 minutes.

Slice each chicken into about 4-6 slices (depending how large your chicken is). Pound with a meat mallet
until same thickness. Salt and pepper each chicken breast. Slice into strips.

cutting chicken

Lay the chicken strips into a 9Γ—13 thick casserole dish.

Take the zucchini and with your hands squeeze the excess juice. Get as much juice out as possible. Spread zucchini over the chicken strips.

Slice tomatoes. Evenly distribute over the zucchini. (If you have large tomatoes and no Campari tomatoes, just slice them in half or quarter.)

zucchini and tomatoes

Clean mushrooms, slice and saute in a skillet on high heat until pan is dry (about 2-3 minutes).

Chop the onions. Add onions and butter to skillet, lightly salt and pepper. Cook about 4 minutes. (If the casserole will be baking immediately, the mushrooms/onions can be added to the dish. If baking will take place later, wait for the mushrooms/onions to cool before adding to dish).

saute mushrooms

Prepare the sauce mixture. Mix all of the ingredients for the sauce, lightly salt and pepper.

Pour over the mushrooms and spread.

Sprinkle with cheese.

spread and layer with cheese

Cover dish with foil.

Bake in a preheated oven at 400Β°F for about 45 minutes. Remove foil and turn heat down to 355Β°F and cook another 10-15 minutes. The top of the cheese needs to start turning a golden color.

zucchini mushroom casserole

5 from 2 votes
Zucchini mushroom casserole
Chicken Zucchini and Mushroom Casserole
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Delicious chicken, zucchini, sauteed mushrooms, tomatoes and cheese casserole. Taste so light and wonderful in flavor.

Course: Dinner
Servings: 6 -8 servings
Author: Valentina's Corner
Ingredients
  • 2 lbs chicken breast
  • 1 large zuchinni(2 small)
  • 6 campiri tomatoes, sliced
  • 2 Tbsp butter
  • 12 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cups Mozzarella cheese, shredded
  • Herbs(I use basil), optional
  • Sauce mixture-
  • 1/2 cup mayo
  • 1/3 cup half/half
  • 2 garlic cloves, minced
  • 3 Tbsp grated Parmesan cheese
  • Salt & pepper
Instructions
  1. Grate zucchini on a grater. Lightly salt, mix, and set aside for about a 10 minutes.
  2. Slice each chicken into about 4-6 slices (depending how large your chicken is). Pound with a meat mallet until same in thickness. Salt and pepper each chicken breast. Slice into strips.

  3. Lay the chicken strips into a 13x9 dish.

  4. Take the zucchini and with your hands squeeze the excess juice.. Get as much juice out as possible. Spread zucchini over the chicken strips.

  5. Slice tomatoes. Evenly distribute over the zucchini. (If you have large tomatoes and no Campiri tomatoes, just slice them in half or quarter.)
  6. Clean mushrooms, slice and saute  in a pan on high heat until pan is dry (about 2-3 minutes).

  7. Chop the onions. Add onions and butter to skillet, lightly salt and pepper. Cook for about 4 minutes. (If the casserole will be baked immediately the mushrooms/onions can be added to the dish. If baking will take place later, wait for the mushrooms/onions to cool before adding to dish).

  8. Prepare the sauce mixture. Mix all of the ingredients for the sauce, lightly salt and pepper.
  9. Pour over the mushrooms and spread

  10. Sprinkle with cheese.
  11. Cover dish with foil.
  12. Bake in s  preheated oven to 400Β°F for about 45 minutes. Remove foil and turn heat down to 355Β°F and cook another 10-15 minutes. The top of the cheese needs to start turning a golden color.
Recipe Notes

Note: If you don't want it as a casserole but rather individual chicken, once you slice the chicken breast don't cut it into strips. Load the ingredients the same way, as listed and bake the same way. You will have individual pieces:). For the picky eaters you can just leave their just chicken and cheese or add few bacon strips πŸ™‚

 

Chicken Zucchini and Tomato Casserole. ValentinasCorner.com

Valentina's Corner

Show 24 Comments
  • Natalie 07/12/2018, 11:47 am  ξ˜‰

    Hello can you answer ASAP I want to make it today! Would I be able to add potatoes to this? Cut them thinly or will they not cook all the way? What about the cooking time?

    • admin 07/13/2018, 11:32 am  ξ˜‰

      I’m so sorry for not responding immediately. Though I’ve not tried it myself, I think that’s a wonderful idea and baking time would remain the same. If you try it, please let me know how you like it. πŸ™‚ Thanks.

  • Kj 05/08/2018, 8:47 pm  ξ˜‰

    Just made this tonight. It tasted great but the sauce was watery. I did squeeze out the zucchini before cooking. Next time I may skip the tomatoes or use sundries.

    • admin 05/09/2018, 5:00 pm  ξ˜‰

      It should be lightly watery but not too watery. πŸ™‚ Sundried tomatoes sound wonderful, Kj.

  • kjill 01/22/2017, 6:49 pm  ξ˜‰

    This is a wonderful starting point for a yummy casserole. I scaled it down to what I had on hand and for 1 – 2 servings – one chicken breast cut thin and sliced up, then used one small zucchini. Used some home dried grape tomatoes in place fresh and they plumped up nicely baking on top of the zucchini so it wasn’t too juicy. When I sauteed the mushrooms I added a few handfuls of spinach that needed to be used up and added the garlic at this point. I cooled the mix and added a mix of mayo , skim milk and herbs (mainly basil) to the mushroom mix rather than having it as a separate sauce. Topped with a few slices of provolone cheese and a sprinkle of parma and baked about 30 minutes before uncovering to brown. It was delicious, this is a keeper. Thank you for posting.

    • admin 01/23/2017, 4:25 pm  ξ˜‰

      Oh my, kjill, you version sound so delicious. Thank you so much for sharing! <3

  • elsa 12/19/2016, 2:01 pm  ξ˜‰

    hello! this dish looks fantastic and I’ll make it tomorrow but i have a question, did you prepare the mayo or you bought it from the store? does it matter if it’s homemade or not?

    • admin 12/19/2016, 11:54 pm  ξ˜‰

      Hi Elsa,
      I used Hellmann’s mayo. You can use any kind of mayo..☺ I hope you enjoy it..

  • Patti 10/04/2016, 1:15 pm  ξ˜‰

    I have already sliced and quartered pieces of Zucchini in my frig. Can I use this instead of the shredded? Been googling a recipe to use it, some of my tomatoes and chicken . This looks sooo good. But hope I can use the zucchini as cut.

    • admin 10/04/2016, 2:06 pm  ξ˜‰

      Hi Patti, you sure can! I think you will really enjoy this recipe. This casserole is freezer friendly so if you don’t need such a large portion, divide between two smaller dishes and freeze one.:) Enjoy..

  • Michelle 09/04/2016, 10:59 am  ξ˜‰

    I personally don’t taste a difference between squash and zucchini. Would it be ok to use both? Or is there something about it being just zucchini that makes it cook better in this recipe?

    • admin 09/04/2016, 1:05 pm  ξ˜‰

      HI Michelle. You can substitute squash, or eggplant here ?. Enjoy..

  • Betheny 05/28/2016, 11:03 am  ξ˜‰

    Can I make two of these completely like the directions read and freeze one?

    • admin 05/28/2016, 2:25 pm  ξ˜‰

      That’s a perfect idea!!!

  • kyndell 01/14/2016, 9:51 pm  ξ˜‰

    I’m making it now! Smells good in the oven

    • admin 01/15/2016, 1:52 am  ξ˜‰

      Mmm Kendell. I’m hoping it tasted as good as it smelled! πŸ™‚ Thanks for visiting.

  • 1st-time mom 08/05/2015, 7:41 pm  ξ˜‰

    I just made this recipe because I was given a bunch of zucchini. My family and I loved it!! thank you!

    • admin 08/06/2015, 10:29 am  ξ˜‰

      That is wonderful!. THANK YOU:)

  • irina 12/15/2014, 6:29 am  ξ˜‰

    One of the best casseroles I have ever made! Loved it!

    • admin 12/17/2014, 11:49 am  ξ˜‰

      Irina,
      Soo glad you enjoyed it, and thanks for the feedback:O)..

  • Slava P. 11/13/2014, 6:05 pm  ξ˜‰

    I made this last tonight. Ok for zucchini lovers this is sooo good. We had no leftovers.. Thank you Valiya..:=)

    • admin 11/19/2014, 1:01 pm  ξ˜‰

      Thank you for the feedback. πŸ™‚

  • Valeriya 11/12/2014, 1:42 pm  ξ˜‰

    This looks so good, going on my to do list:). Your pictures are so tempting. Did you take photography lessons?

    • admin 11/12/2014, 9:53 pm  ξ˜‰

      No, have never taken photography lessons. I did however Google some info but most is just learning over time. You should see some of my beginning picture;).. Think you might rethink my skill level. Hehe. I sure do enjoy it though. Thanks for the compliment, that’s the biggest area I doubt myself, was a nice boost:)

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