Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Chicken

Creamy Chicken & Zucchini Casserole

This creamy chicken-and-zucchini casserole is a cozy dish that delivers all the flavors of cacio e pepe with a twist! Instead of pasta, tender chopped zucchini and juicy chicken pieces are folded into a peppery, cheesy sauce, bringing on all the savory flavors that fans of the classic Roman dish love. It’s a simple, crowd-pleasing meal that’s just as satisfying as a traditional creamy pasta dish.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces
  • 3 teaspoons salt-free garlic-and-herb seasoning blend, divided
  • 2 medium zucchini, chopped (5 cups)
  • 1 tablespoon water plus ¼ cup, divided
  • 6 medium cloves garlic, finely chopped
  • 1 teaspoon freshly ground black pepper, plus more for garnish
  • ¼ teaspoon salt
  • 3 tablespoons all-purpose flour
  • ¾ cup unsalted chicken broth
  • ½ cup whole milk
  • 4 ounces reduced-fat cream cheese, at room temperature
  • 1 cup shredded low-moisture part-skim mozzarella cheese, divided
  • ½ cup shredded pecorino romano cheese, divided

Directions

  1. Preheat oven to 400°F. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken pieces and 1 teaspoon garlic-and-herb seasoning; cook, stirring occasionally, until the chicken is browned and cooked through (165°F), about 8 minutes. Transfer to a large bowl. Wipe the skillet clean. Add chopped zucchini, 1 tablespoon water and 1 teaspoon garlic-and-herb seasoning to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Transfer to the bowl with the chicken.
  2. Add chopped garlic, 1 teaspoon pepper, ¼ teaspoon salt and the remaining 3 tablespoons butter and 1 teaspoon garlic-and-herb seasoning to the skillet; cook, stirring occasionally, until the butter is melted and the mixture is fragrant, about 2 minutes. Whisk in 3 tablespoons flour; cook, whisking often, until the mixture smells nutty, about 2 minutes. Add ¾ cup broth, ½ cup milk and the remaining ¼ cup water; continue cooking, whisking often, until smooth and thickened, about 4 minutes. Stir in 4 ounces cream cheese until smooth and well combined, about 1 minute. Remove from heat and add ½ cup mozzarella and ¼ cup Pecorino, stirring until melted and smooth, about 1 minute.
  3. Spread half of the cheese sauce in the bottom of a 2-quart baking dish. Add the chicken and zucchini; top with the remaining cheese sauce. Sprinkle with the remaining ½ cup mozzarella and ¼ cup Pecorino. Bake until the cheese is melted and golden brown, about 20 minutes. Let stand for 10 minutes before serving. Garnish with additional pepper, if desired.