Ingredients
Chicken Mixture
- 1 lb cooked chicken or uncooked boneless chicken strips (to be cooked in 1 Tablespoon olive oil)
- ⅓ cup cultured sour cream or paleo mayo
- 1 Tablespoon Italian seasoning (preferably with garlic powder and oregano)
- Kosher salt and black pepper, to taste
Vegetables
- 1 to 2 cups zucchini, sliced or spiralized (pressed with paper towel to remove extra water)
- 2 cups spinach leaves, torn
- 1 ½ cups fresh cherry tomatoes, diced (drain excess juice) or 14 oz canned tomatoes with Italian herbs
Optional Toppings
- Grated Parmesan cheese for topping casserole
Instructions
- Prepare Zucchini (Optional): To reduce excess water, lightly bake zucchini slices at 400°F for 10 minutes. Press spiralized zucchini with paper towels if using noodles to remove excess moisture.
- Preheat Oven and Prepare Dish: Preheat oven to 350°F and lightly oil the casserole dish or meal prep container. If meal prepping without baking, this step can be skipped.
- Mix Chicken: Toss the cooked or cooked-through chicken strips with sour cream or paleo mayo and Italian seasoning. Season with salt and pepper. Set aside.
- Layer Vegetables: Arrange zucchini and spinach at the bottom of the casserole dish. Reserve some spinach for topping. Ensure zucchini noodles are drained well before layering.
- Add Chicken Mixture: Evenly spread the Italian-seasoned chicken mixture over the bed of zucchini and spinach.
- Top with Tomatoes and Spinach: Spoon diced cherry tomatoes over the chicken mixture. Add the reserved spinach leaves on top.
- Optional Cheese and Seasoning: Sprinkle grated Parmesan cheese over the top if desired. Adjust salt and pepper to taste.
- Bake: Bake the casserole at 350°F for 25-30 minutes or until the top is golden brown.
- Cool and Store: If meal prepping, allow the casserole to cool completely before freezing. It can be frozen for up to 3 months.
Notes
- Pre-baking zucchini helps remove excess water to prevent soggy casserole.
- Use cooked chicken or cook raw chicken strips in 1 tablespoon olive oil before mixing with sour cream and seasoning.
- Drain excess liquid from tomatoes and zucchini noodles for best texture.
- Vegetarian option: substitute chicken with plant-based protein or use extra vegetables.
- Parmesan cheese topping is optional but adds a nice golden crust and flavor.
- To reheat frozen casserole, thaw overnight in the refrigerator and bake at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
