Recipe
Ingredients:
2 cups cooked chicken breast, shredded or diced
3 medium zucchinis, sliced into half-moons
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup sour cream
½ cup mayonnaise
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper to taste
½ cup crushed buttery crackers or breadcrumbs
2 tablespoons melted butter
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped (optional garnish)
Directions:
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
Heat olive oil in a skillet over medium heat. Add sliced zucchini and sauté for 3–4 minutes until slightly tender but still firm. Remove from heat.
In a large mixing bowl, combine shredded chicken, sautéed zucchini, sour cream, mayonnaise, minced garlic, onion powder, Italian seasoning, paprika, salt, and pepper. Stir until evenly mixed.
Fold in half of the mozzarella cheese and half of the Parmesan cheese.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle this mixture over the casserole to create a crispy topping.
Bake uncovered for 25–30 minutes until the casserole is bubbly and the topping is golden brown.
Remove from the oven and allow it to rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 390 kcal | Servings: 4 servings