Zucchini and Chicken Casserole with Herbed Cheese

A comforting layered casserole featuring tender chicken, zucchini, and a creamy herb-infused cheese sauce, baked until golden and bubbling.

Cuisine: American

Category: Keto

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 12 oz, boneless, skinless, diced Chicken breast
• 2 medium, 12 oz total, diced Zucchini
• 1/2 cup Heavy cream
• 1/2 cup, shredded Cheddar cheese
• 2 cloves, minced Garlic
• 1 tsp (thyme and oregano) Dried herbs
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium-high heat, add diced chicken, and cook for 8-10 minutes until golden brown and cooked through. Remove from heat and set aside.
2. Step 2: In a medium bowl, combine 1/2 cup heavy cream, 1/2 cup shredded cheddar cheese, 2 minced garlic cloves, 1 tsp dried herbs, 1/4 tsp salt, and 1/4 tsp black pepper, stirring until smooth.
3. Step 3: Arrange diced zucchini in a 9x13-inch baking dish, top with cooked chicken, and pour the cream cheese mixture evenly over the top.
4. Step 4: Bake uncovered for 25-30 minutes until the casserole is bubbly around the edges and the top is lightly golden.
5. Step 5: Let rest for 5 minutes before serving to allow the sauce to set.