Chicken and Zucchini Casserole

Ingredients

• 2 cups cooked, shredded chicken breast
• 3 cups zucchini, sliced into half-moons
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 can cream of chicken soup (10.5 oz)
• 1/2 cup sour cream
• 1/4 cup chicken broth
• 1 1/2 cups cooked white rice
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup seasoned breadcrumbs
• 2 tablespoons butter, melted

Method

1. 1

   Preheat the oven to 375°F. Grease a 9x13-inch baking dish.

2. 2

   Heat olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

   4:00 · Cook onion
3. 3

   Add the garlic and zucchini to the skillet and cook, stirring occasionally, until the zucchini softens slightly, about 5 minutes.

   5:00 · Cook zucchini
4. 4

   In a large bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth.

5. 5

   Stir in the shredded chicken, cooked rice, sautéed zucchini mixture, 1 cup of the cheddar cheese, salt, pepper, and thyme until evenly combined.

6. 6

   Spread the mixture evenly into the prepared baking dish.

7. 7

   In a small bowl, toss the breadcrumbs with the melted butter, then sprinkle evenly over the casserole along with the remaining cheddar cheese.

8. 8

   Bake uncovered until the top is golden and the casserole is bubbling at the edges, 35 to 40 minutes.

   35:00 · Bake casserole
9. 9

   Let the casserole rest for 10 minutes before serving.

   10:00 · Rest before serving