This Cheesy Zucchini Chicken and Rice Casserole is a comforting one-dish meal. It’s packed with tender chicken, fresh zucchini, creamy cheese, and fluffy rice. Yum!
On busy nights, I love how easy this casserole is to throw together. Just mix it up, pop it in the oven, and soon you’ll have a warm, cheesy dinner that everyone will enjoy!
Key Ingredients & Substitutions
Chicken: Cooked chicken is the base of this dish. You can use rotisserie chicken for convenience, or even leftover grilled chicken. If you’re looking for a lighter option, shredded turkey works great too!
Zucchini: Fresh zucchini adds moisture and flavor. If zucchini isn’t available, you can substitute with yellow squash or even spinach for a different twist.
Cheese: Mild cheddar gives the casserole that gooey texture. If you’re feeling adventurous, try mozzarella or a pepper jack for some heat! Vegan cheese can also be used for a dairy-free option.
Rice: White rice is traditional, but you could use brown rice for more fiber. Just be aware that it may require a bit more liquid and a longer cooking time.
Sour Cream: This ingredient adds creaminess. Plain Greek yogurt is a nice substitute and adds protein, or you could leave it out if you prefer a lighter dish.
How Do You Ensure the Rice is Cooked Perfectly?
A common worry with casseroles is making sure the rice cooks thoroughly. To prevent undercooked rice, use the right amount of liquid. In this recipe, the chicken broth hydrates the rice while baking.
- Combine uncooked rice and broth in the mixing step. This allows the rice to absorb flavor as it cooks.
- Cover the casserole with foil initially, trapping steam and moisture to cook the rice evenly.
Remember to let the dish rest after baking. This helps the rice absorb any extra liquid and allows for easier serving!
Cheesy Zucchini Chicken and Rice Casserole
Ingredients You’ll Need:
For the Base:
- 2 cups cooked chicken, shredded or diced
- 1 medium zucchini, diced
- 1 cup uncooked white rice
- 2 cups chicken broth
For the Creamy Mixture:
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1/2 cup sour cream
- 1/2 cup milk
For Flavor:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
Optional Garnish:
- Chopped fresh parsley or green onions
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and then 55 minutes to bake. In total, you’re looking at around 1 hour and 15 minutes from start to finish, and it’s worth every minute!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish so your yummy casserole doesn’t stick to it!
2. Sauté the Vegetables:
In a skillet over medium heat, add olive oil or butter. Once it’s hot, toss in the chopped onion and sauté for about 3-4 minutes until it’s translucent. Then add the minced garlic and diced zucchini, cooking for another 4-5 minutes until the zucchini starts to get tender. Then, remove it from the heat.
3. Mix Everything Together:
Grab a large mixing bowl and combine the cooked chicken, sautéed veggies, uncooked rice, chicken broth, sour cream, milk, oregano, paprika, salt, and pepper. Mix it all together until everything is well combined—this is where all the deliciousness comes together!
4. Pour and Spread:
Pour the mixture into your greased casserole dish and spread it out evenly.
5. Bake Away:
Cover the casserole with foil and pop it in the oven. Bake for about 45 minutes to let everything cook through.
6. Cheese Time!
After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese all over the top of the casserole. Return it to the oven without the foil for another 10-15 minutes. Your goal here is for the cheese to melt and bubble up!
7. Rest and Serve:
Once baked, take the casserole out and let it rest for about 5 minutes before serving. This waiting game allows the flavors to settle and makes for easier serving. Garnish with chopped parsley or green onions if you like!
Enjoy your comforting and cheesy zucchini chicken and rice casserole! It’s sure to be a family favorite!
FAQ: Cheesy Zucchini Chicken and Rice Casserole
Can I Use Frozen Chicken?
Absolutely! If using frozen chicken, make sure to fully thaw it and cook it before adding to the casserole. You can thaw it in the refrigerator overnight or use the microwave’s defrost function. Always pat it dry to avoid excess moisture in the dish.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the casserole up to the baking step and store it in the fridge for up to 24 hours. Just be sure to cover it tightly. When you’re ready to bake, you may need to add an extra 5-10 minutes to the cooking time since it will be cold from the fridge.
What Can I Substitute for Rice?
If you want to switch up the rice, quinoa or cauliflower rice work well as substitutes! Just keep in mind that if you’re using cauliflower rice, you may need to reduce the liquid slightly to avoid a watery casserole.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave or warm it up in the oven at 350°F (175°C) until heated through. Add a splash of milk to keep it creamy if it seems too dry!
