Chicken Zucchini Bake with Mushrooms and Italian Cheese

This Chicken Zucchini Bake is a comforting and flavorful dish that combines tender chicken, sautéed zucchini, and mushrooms, all enveloped in a creamy Italian cheese blend. It’s a perfect weeknight meal that’s both easy to prepare and deliciously satisfying.

I first discovered this Chicken Zucchini Bake when I was looking for a way to use up some leftover zucchini from the garden. Little did I know that it would become a family favorite! The combination of tender chicken, fresh veggies, and melted cheese makes this dish irresistible. It’s one of those meals that fills the house with such a wonderful aroma that everyone comes running to the table before it’s even out of the oven. Now, it’s my go-to recipe whenever I want to serve something hearty yet wholesome.

Why You’ll Love This Chicken Zucchini Bake

Quick and Easy: This dish comes together in under an hour, making it perfect for busy weeknights.
Comforting and Creamy: The combination of melted Italian cheese and sour cream creates a rich, creamy sauce that coats every bite.
Loaded with Veggies: With fresh zucchini and mushrooms, this bake is both nutritious and full of flavor.
Customizable: Feel free to add more veggies or swap out the chicken for turkey or tofu to suit your taste.

Ingredients:

227g (8 oz) boneless chicken
113g (4 oz) fresh mushrooms, sliced
1 medium zucchini, sliced (cut slices into halves or quarters)
2 tbsp (28g) butter
Salt and freshly ground black pepper, to taste
2 cups (200g) shredded Italian cheese blend
120g (½ cup) sour cream
2 green onions, sliced
2 large eggs, beaten
10g (2 tsp) dried basil

Directions:

Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Chicken and Vegetables: On a cutting board, dice the chicken into bite-sized cubes. Slice the mushrooms and zucchini, then cut the zucchini slices into halves or quarters for easier eating.
Cook the Chicken and Vegetables: In a large pan, melt the butter over medium heat. Add the diced chicken, sliced zucchini, and mushrooms to the pan. Season with salt and pepper, and cook for about 5 minutes, stirring often, until the chicken is cooked through and the vegetables are tender. Once done, drain the mixture in a colander to remove excess moisture.
Mix the Cheese Mixture: In a large mixing bowl, combine the shredded Italian cheese blend, sour cream, sliced green onions, beaten eggs, dried basil, and additional salt and pepper to taste. Stir until all the ingredients are well mixed.
Combine Everything: Add the cooked chicken, zucchini, and mushrooms to the cheese mixture. Stir until the chicken and vegetables are well coated with the cheesy mixture.
Bake: Spray two 18.6-ounce (550ml) individual oven-safe baking dishes with non-stick spray. Divide the chicken and cheese mixture evenly between the two dishes, spreading it out into an even layer.
Cook: Place the baking dishes in the preheated oven and bake for 30-35 minutes, or until the top is golden and the mixture is bubbly.
Cool and Serve: Allow the bakes to cool for about 5 minutes before serving. Serve the hot dishes directly on pot holders or trivets to protect your table or countertop.

Notes:

Serving Suggestions: This bake pairs well with a side salad or some crusty bread to soak up the creamy sauce.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Customization: Feel free to add other vegetables like bell peppers or spinach, or substitute the chicken with turkey or tofu for a different twist.