Chicken Zucchini and Mushroom Casserole

Delicious layered Chicken Zucchini and Mushroom Casserole. Though the casserole is loaded with so much flavor, it’s a really light and healthy dish.

We really enjoy casserole and another favorite of ours is the Easy Meat and Potato Casserole!

Chicken Zucchini and Mushroom Casserole in a casserole dish with a spoon and fresh basil.

chicken zucchini mushroom casserole-

For those of you that like zucchini and mushrooms, this casserole dish is for you. Layers of seasoned chicken topped with zucchini and tomatoes and loaded with cheese. Once the casserole bakes, all the flavors come together and this is one amazing dish.

Not only is it so delicious, it’s also extremely easy to make.

How to prepare the chicken for casserole recipe!

how to make this chicken casserole-

  • With a grater, grate the zucchini. Lightly salt the zucchini, mix and set aside for 10 minutes.
  • Slice the chicken breast into thin even chicken strips.
  • Spread out the chicken into a 9″×13″ casserole dish.
  • Squeeze out the juice from the zucchini. Spread over the chicken.

How to make Chicken Zucchini casserole with mushrooms and tomatoes.

  • Evenly slice the tomatoes and top over the zucchini.
  • Slice and saute mushrooms with the onions. Add over the tomatoes,
  • Combine everything for the sauce mixture and pour the sauce over the mushrooms, spread.
  • Generously top with the shredded cheese. Cover dish with foil.
  • Bake in a preheated oven at 400°F for about 45 minutes.
  • Remove foil cook another 8-10 minutes, until the cheese starts to turn golden.

How to make Chicken Zucchini and Mushroom Casserole.

Serve the hearty chicken casserole with a side of mashed potatoes, rice or even pasta. You can use the juices from the bottom over top of your side for added flavor.

Chicken Zucchini and Mushroom Casserole in a green casserole dish topped with fresh basil.

I hope you give this unique recipe a try, especially if you like chicken, zucchini and mushrooms. This makes a really large portion and if you don’t need this large of a dish, either cut the recipe in half or prepare two dishes and freeze one for later.

other hearty casseroles to try:

Print Recipe
5 from 2 votes

Chicken Zucchini and Mushroom Casserole

Easy and loaded with flavor one-pan casserole recipe. Chicken topped with zucchini, sauteed mushrooms and loaded with cheese.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Keyword: casserole
Servings: 8 servings
Calories: 392kcal


  • 2 lbs chicken breast, cut into strands
  • 1 large zucchini, grated
  • 6 campiri tomatoes, sliced
  • 2 Tbsp unsalted butter
  • 12 oz mushrooms, sliced
  • 1/2 medium onion, finely chopped
  • 2 cups mozzarella cheese, shredded
  • herbs, optional

sauce mixture-


  • Grate zucchini and lightly season with salt, mix. Set aside until needed.
  • Slice chicken into thin strips (strands) and season with salt and pepper to taste.
  • Lay the chicken strips into a casserole dish.
  • Squeeze any excess juice from the zucchini. Spread zucchini over the chicken strips.
  • Slice tomatoes. Evenly distribute over the zucchini.
  • Slice mushrooms and saute with the finely chopped onions and butter. Spread over top of the tomatoes.
  • Whisk together the ingredients together for the sauce.
  • Pour over the mushrooms and evenly spread.
  • Top with the shredded cheese.
  • Cover the baking dish with foil.
  • Bake in a preheated oven to 400°F for about 45 minutes and bake another 8-10 minutes, until cheese turns golden.


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 🙂
Nutrition Facts
Chicken Zucchini and Mushroom Casserole
Amount Per Serving
Calories 392 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 109mg36%
Sodium 467mg20%
Potassium 897mg26%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 33g66%
Vitamin A 1155IU23%
Vitamin C 20.5mg25%
Calcium 187mg19%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 24 Comments
  • Natalie 07/12/2018, 11:47 am Link Reply

    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 Link Reply

      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. 🙂 Thanks.

  • Kj 05/08/2018, 8:47 pm Link Reply

    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 Link Reply

      It should be lightly watery but not too watery. 🙂 Sundried tomatoes sound wonderful, Kj.

  • kjill 01/22/2017, 6:49 pm Link Reply

    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 Link Reply

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

  • elsa 12/19/2016, 2:01 pm Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

      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 Link Reply

    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 Link Reply

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

  • Betheny 05/28/2016, 11:03 am Link Reply

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

    • admin 05/28/2016, 2:25 pm Link Reply

      That’s a perfect idea!!!

  • kyndell 01/14/2016, 9:51 pm Link Reply

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

    • admin 01/15/2016, 1:52 am Link Reply

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

  • 1st-time mom 08/05/2015, 7:41 pm Link Reply

    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 Link Reply

      That is wonderful!. THANK YOU:)

  • irina 12/15/2014, 6:29 am Link Reply

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

    • admin 12/17/2014, 11:49 am Link Reply

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

  • Slava P. 11/13/2014, 6:05 pm Link Reply

    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 Link Reply

      Thank you for the feedback. 🙂

  • Valeriya 11/12/2014, 1:42 pm Link Reply

    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 Link Reply

      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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