Description
This cheesy zucchini chicken and rice bake is a comforting one-pan meal made with tender chicken, fresh zucchini, rice, and a creamy, cheesy sauce baked until golden and bubbly.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 medium zucchinis, chopped
- 1 cup uncooked rice (or 3 cups cooked rice)
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1/2 cup sour cream or cream cheese (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a pan and sauté onion until soft, then add garlic and cook for 1 minute.
- Add zucchini and cook briefly until slightly softened but still firm.
- In a large bowl, combine cooked chicken, rice, sautéed vegetables, chicken broth, Italian seasoning, paprika, salt, and pepper.
- Stir in sour cream or cream cheese if using for extra creaminess.
- Transfer mixture to the baking dish and spread evenly.
- Top with shredded cheddar and mozzarella cheese.
- Bake for 30–40 minutes until hot, bubbly, and golden on top.
- Let rest for a few minutes before serving.
Notes
- Use cooked rice for best texture control, or adjust liquid and bake time if using uncooked rice.
- Lightly sauté zucchini to prevent it from becoming mushy.
- Rotisserie chicken can be used for convenience.
- Mix cheeses like Monterey Jack or Parmesan for extra flavor.
- Sprinkle breadcrumbs on top for a crispy crust.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
