Chicken and Zucchini Casserole Recipe
Alright girl, it’s time to turn your oven into a shrine of comfort food—with zero animal drama and all the creamy goodness.
This casserole? It’s like your ex: warm, cheesy, and layered—except this one won’t ghost you mid-week.
We’re talking zucchini, faux chicken, and a creamy, herb-loaded sauce that tastes like a cozy fall hug.
It’s perfect for busy weeknights or those “I need something baked and beautiful” moods.
No birds, no guilt, just bubbly golden glory that serves serious flavor and sass.
You’ll be baking it again before your leftovers cool.
Chicken and Zucchini Casserole Recipe
This plant-powered casserole layers zucchini, vegan chicken, dairy-free cheese, and herbs for a creamy, cozy dish you’ll want every night.
Ingredients
Vegan “Chicken” Filling
- 1 pack plant-based chicken 8 oz, chopped
- 2 zucchinis sliced into half moons
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1 tsp thyme
- 1/2 tsp paprika
- Salt & pepper to taste
Creamy Sauce
- 3/4 cup unsweetened non-dairy milk
- 1/2 cup vegan sour cream
- 2 tbsp nutritional yeast
- 1 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1 tsp lemon juice
Topping
- 1/2 cup vegan shredded cheese
- 1/2 cup breadcrumbs gluten-free if needed
- 1 tbsp olive oil
- Pinch of parsley
Instructions
- Preheat oven to 375°F and grease your casserole dish like it owes you money.
- Sauté onion and garlic in olive oil until fragrant—like your favorite candle but edible.
- Add chopped vegan chicken and cook for 5–6 minutes until slightly golden.
- Toss in zucchini slices, thyme, paprika, salt, and pepper. Cook for 4 minutes, until zucchini softens just enough.
- Whisk together all sauce ingredients in a bowl—no clumps, no stress.
- Pour sauce over zucchini mixture and stir until everything is coated like it’s getting dressed for brunch.
- Transfer mixture into the baking dish, smoothing it like your skincare routine.
- Mix breadcrumbs, olive oil, and parsley. Sprinkle on top along with vegan cheese.
- Bake for 30 minutes until the top is golden, bubbly, and you’re drooling slightly.
- Cool for 5 minutes before slicing, because burned tongues are not sexy.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 18g
🌿 Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Vitamin C: 25%
- Iron: 14%
- Vitamin K: 35%
- Folate: 20%
💡 Extra Tips to Slay the Flavor Game
- Add a splash of white wine to the sauce if you’re feeling fancy (and a little chaotic).
- Throw in spinach or kale if your body’s begging for green things.
- Top with crushed walnuts for extra crunch and protein.
- Make it ahead and freeze—because we love a meal that gives us the week off.
