Ingredients
Chicken
- 3-4 boneless, skinless chicken breasts (about 2 lbs)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Vegetables
- 1 medium zucchini
- 1 medium yellow squash
- 1/2 medium sweet yellow onion
Other Ingredients
- 1/2 cup prepared pesto
- 4 oz parmesan cheese
- 4 oz mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375˚F to prepare for baking the casserole.
- Prepare Vegetables: Chop the zucchini, yellow squash, and sweet onion into bite-sized pieces and combine them in a bowl.
- Arrange Chicken: Place the chicken breasts flat in a large casserole dish in a single layer. Season them evenly with salt, pepper, and garlic powder to enhance flavor.
- Layer Vegetables and Pesto: Spread the chopped vegetables evenly over the chicken breasts. Dollop the prepared pesto over the vegetables to infuse the dish with rich, herbal flavor.
- Add Cheese: Optionally, sprinkle the parmesan and mozzarella cheese on top now for a crispy cheese crust, or wait to add it 10 minutes before baking is complete for a gooey cheese topping.
- Bake: Bake the casserole on the middle oven rack for 35-45 minutes, or until the chicken reaches an internal temperature of 165˚F. If the cheese or top browns too quickly, loosely cover the dish with foil to prevent over-browning.
- Optional Prep Tip: For faster cooking, you may cut the chicken breasts into smaller pieces or use chicken tenderloins.
- Serve: Remove from the oven, serve hot, and enjoy your wholesome Chicken Zucchini Casserole.
Notes
- You can add cheese at the beginning of baking for a crispy topping or in the last 10 minutes for gooey melted cheese.
- Cutting chicken into smaller pieces helps reduce cooking time.
- Cover casserole with foil if it browns too fast to avoid burning.
- Use fresh pesto for best flavor but jarred pesto works well too.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
