Oh Hey, Let Me Tell You About This Chicken Zucchini Casserole

Okay, so, let me set the scene: it’s one of those days where you open the fridge a few too many times, hoping dinner will just magically appear. There’s leftover Chicken, a couple slightly dodgy zucchinis (courgettes if you’re fancy), and, hmm, a block of cheese that’s seen better days but still smells alright. Anyway, my Chicken Zucchini Casserole was born out of these fridge gambles, and, honestly, it’s become a bit of a weeknight hero. I first made it on a rainy Tuesday and, not to sound dramatic, but my husband went back for thirds. If that’s not a glowing endorsement, I don’t know what is. Also, if you accidentally drop a little bit of cheese on the floor, I find dogs make very useful vacuum cleaners (not an official instruction, but you know).

Why You’ll Love This (Or At Least Why I Keep Making It)

I make this when everyone’s grouchy and hungry (I’m talking hangry-level vibes), or when I just need an excuse to hide out in the kitchen for a bit longer ‘cos it’s peaceful in there. My family goes bananas for it because it ticks all the boxes: cheesy, cozy, and somehow it makes zucchini taste like a treat. It’s also the sort of thing you sneak a few forks out of the dish before serving. (I have definitely burnt my tongue more than once. Worth it!) For the record, grating zucchini used to annoy the living daylights out of me—bits everywhere—but now I just do it straight into a big bowl and hope for the best. It all works out in the wash, right?

What You’ll Need (But Honestly, Don’t Stress Over the Details)

2 medium zucchinis (or courgettes—my auntie swears the UK ones taste different, but I can’t tell)
2 cups cooked chicken (shredded, diced, whatever, or heck, use rotisserie—it’s faster. I’ve even subbed in turkey after Christmas. Tastes just as fab.)
1 cup shredded cheese (cheddar is my go-to, but mozzarella or that random cheese blend from the back of the fridge totally works)
1/2 cup sour cream (plain Greek yogurt is fine too; I’ve done half-and-half when things were getting dire)
1 can condensed cream of chicken soup (or mushroom—my gran would only use Campbell’s, but I’m less fussy)
1 small onion, diced (red, yellow, even a shallot if you’re feeling posh)
2 small cloves garlic (I cheat and use the jarred stuff when my patience is low; don’t judge)
1 teaspoon dried basil or Italian seasoning (fresh’s good, but dried works just fine)
Salt and pepper (start light, you can always add more—learned that one the hard way)
1 cup breadcrumbs (panko, regular, old crackers smashed up with a rolling pin—whatever you fancy)
2 tablespoons butter (for melting over the top; margarine is totally okay too. Or just skip it if you must.)

How I Throw This Together (And Probably Chat With The Dog)

Preheat your oven to about 190°C (that’s 375°F for the folks across the pond, give or take) and grease a medium casserole dish—mine’s somewhere between 8 and 9 inches. Don’t stress about the size, this isn’t cake science.
Grate the zucchinis right into a big colander, then press them down a few times with paper towels to squeeze out some water. If you forget? Eh, it just makes things a bit more, let’s say, moist (not a disaster).
In a huge bowl, dump in your chicken, shredded zucchini, half the cheese, onion, garlic, soup, sour cream, and seasoning. Give it all a thorough mix—I use my hands sometimes, but if that’s a bit icky for you, totally fine to stick to a spoon.
Spoon the mixture into your dish, pressing it down a touch. Sprinkle over the rest of the cheese.
Now, for the topping: melt the butter (microwave or saucepan, up to you), and toss with breadcrumbs. Scatter this glorious mess evenly all over the casserole.
Bake for 30 to 40 minutes until it’s bubbly and gold on top. This is when I stand nearby and pretend to ‘clean up,’ aka sneak a bit from a corner. Don’t worry if it looks a bit weird at first—by the end, it’s magic.
Let it sit for 5-10 minutes before serving, if you can wait (I rarely make it past 3 minutes, honestly).

Notes From a Serial Casserole Maker

Once, I forgot to squeeze the zucchini—turned out more like a vegetable soup with chicken. Not the end of the world, but, you know, maybe don’t skip that bit.
I tried using Greek yogurt only once, but actually, I find it works better if you mix it half and half with sour cream.
If you’re running low on breadcrumbs, a handful of cornflakes crushed up with your fist isn’t bad. Genuinely kind of fun.
I go light on the salt, since cheese and soup are both salty enough, but you do you. Taste and see.

Variations (And One Slight Disaster)

Sometimes I swap in spinach (a handful, chopped, fresh or frozen, just squeeze out the water if frozen). I’ve also tried adding a can of corn for a bit of sweetness. Oh, and if you’re vegetarian-ish, go for mushrooms instead of chicken—it’s earthy and nice. One time I tried making it fancy with goat cheese but, hmmm, wasn’t for me (too tangy—kids wouldn’t touch it). Live and learn, right?

Equipment (But Don’t Go Buying Stuff Just for This)

Casserole dish (any oven-safe dish will work, really)
Mixing bowl (the bigger, the better—I’ve used a stock pot before when my bowls were in the dishwasher and it worked fine)
Colander (if you don’t have one, just press grated zucchini between a couple tea towels—it works in a pinch, though gets a little messy)
Grater
Spoon or spatula

How To Store This (Though It’s Usually Gone Quick!)

You can cover leftovers with foil or just stick the dish in the fridge with a plate on top (guilty). It’ll keep for up to 3 days—or so the internet says—though honestly, in my house it never lasts more than a day! If you must, reheating in the oven keeps the top crunchy, but the microwave’s fine if you’re impatient (like me most of the time).

Serving Ideas (My Family’s Odd Traditions)

This casserole is pretty happy with just a green salad or maybe some garlicky bread on the side. Once, I served it with tater tots—don’t judge, it was a hit. Sometimes we just pile it on big plates and eat in front of the telly, which is frowned upon, but honestly, living room picnics are their own kind of fun.

Pro Tips (Learned the Hard Way… Oops)

Don’t rush squeezing the zucchini—one time I tried to skip most of that step and, let’s just say, it was more like chicken zucchini pudding. Not my proudest moment.
If you use pre-shredded cheese, it sometimes doesn’t melt as well (blame the anti-caking stuff), but I still use it all the time because I’m lazy.
If you let the casserole sit for ten minutes after baking, it cuts cleaner. But, hey, who really waits?

Questions I Actually Get Asked (Believe It Or Not)

Q: Can I make this ahead?
Sure thing! I’ve prepped it a day in advance, covered it, and popped it in the fridge until I’m ready to bake. Just add maybe 5 extra minutes to the cook time if it’s coming straight out of the fridge—otherwise, it turns out perfectly.

Q: Is it freezer-friendly?
Err, yes and no. I’ve frozen it after baking (cut into portions), and it’s fine, pretty good actually, but the topping gets a bit, well, sad. Still edible, but fresh is better.

Q: Can I double the recipe?
For sure. I’ve done it for a potluck (and let me just say, I got the pan back scraped totally clean). Use a bigger dish, keep an eye out after 40 minutes—sometimes it needs a tad longer.

Q: My casserole looks watery. Did I mess up?
Oh mate, not at all. Probably just forgot to squeeze the zucchini enough (I still forget now and then). Bake it a little longer, or sprinkle in a touch more breadcrumbs next time.

And don’t stress! Even if it turns out a bit odd-looking, it’s one of those forgiving dishes. Plus, the crispy corners are the best bits anyway (I always sneak those first, can’t help myself.)

Chicken Zucchini Casserole