If you’re not cheatin’, you’re not tryin’…right? This Cheesy Zucchini Chicken Casserole is my secret to creating a delicious family meal while at the same time sneaking veggies into my kids diet…who knew you could do both? A total win! I look to keep recipes that will fall into my home cooking criteria – minimal prep, easy clean up (who likes doing dishes?!), happy bellies and leftovers to spare. If you’re anything like me, you won’t be disappointed with this casserole – it nails my requirements…especially the ‘happy bellies’ part!
I stumbled upon this recipe while testing out some ways to incorporate Zoodles (Zucchini Noodles) as a pasta substitute into our meals. It’s super easy to toss together and has the appearance of a well thought out meal… but in reality, it can be quite the last-minute throw together type of dish. Oh… and did I mention the bacon yet?? Of course there’s bacon. I’m pretty sure that I have yet to find a recipe where the addition of bacon doesn’t make it better.
What exactly are zoodles?
Zoodles are “noodles” made from zucchini! This is a wonderful low carb, healthy option to add to dishes you would normally put traditional pasta in. The best part is how delicious it is! They do have a slightly different texture than traditional pasta, but when mixed with all these wonderful flavors, you’ll forget you’re eating healthy! Click on the link below to purchase the one we recommend!
Can I substitute the zucchini out for real pasta?
Absolutely! I won’t lie: there is definitely a difference between zoodles and actual pasta. However, we find that the difference is tough to notice when they get mixed with so many different flavors, like the ones in this specific recipe. If you just can’t do the zucchini noodles, no problem! Simply substitute in cooked pasta of your choice in the place of the zoodles
Ingredients for our Cheesy Zucchini Chicken Casserole:
- Bacon
- Zucchini Noodles
- Cheese
- Chicken
- Minced Garlic
- Ranch
- Green Chiles
- Milk
How to make our Cheesy Zucchini Chicken Casserole:
First, preheat the oven to 350 F. Next, chop or shred cooked chicken into bits. Mince garlic. Fry 1/2 package of bacon in a large skillet. You can make this as crunchy or soft as you prefer. Once bacon is cooked, remove and drain on a plate with a paper towel. Keep a small bit of bacon drippings in the pan (about 2 tablespoons.) Add the garlic to the bacon drippings and cook on medium heat for about 3 minutes, stirring frequently. Next, toss in the chicken and cook for about 1 minute, mixing it all together. Slowly add in the milk and ranch.
Mix over medium/low heat for about 2-3 minutes. It will slowly start to thicken. Next, add 1 cup of cheese and mix it all together. Place the zoodles on top and slowly fold them in.
Last, add the green chiles and crumbled bacon. Dump mixture into a large casserole dish. Pour the remaining 1 cup of cheese over top. Cook for 20 minutes.
Remove and serve!
Side Suggestions:
This dish is great on its own but also pairs nicely with our Quick Broccoli, Sweet Potato Fries, or Honey Lime Fruit Salad!
This easy to create deliciousness has become a regular visitor to our dinner table. It’s simple to make and hard to mess up – a guaranteed success! This is also a meal that offers room for some added customization. Are you a fan of spice? Try some roasted peppers or your favorite hot sauce. Hate zoodles? Toss in some cooked spaghetti and you are golden. Give it a shot and leave me a note – let me know how you gave it a personal touch and made it your own masterpiece.
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Cheesy Chicken Zucchini Casserole
This Cheesy Chicken Zucchini Casserole is delicious, healthy, and simple all rolled into one! Perfect for a gathering or just a Tuesday night, this is fantastic to the very last bite!
Ingredients
- 3 cups chicken, cooked and diced
- 4 cups, zucchini noodles
- 8 ounces of Sliced bacon
- 3 cloves of garlic, minced
- 1/2 cup milk
- 1/2 cup ranch dressing
- 2 cups shredded cheese
- 4oz can green chiles
Instructions
- Preheat oven to 350 F.
- Cook bacon as directed until crispy. Set aside and crumble once cooled. Reserve 2 tablespoons of bacon drippings in the skillet. Discard the remaining.
- Over medium heat, add the 3 cloves of minced garlic to the grease and cook for 3 minutes, stirring frequently.
- Next, add in the 3 cups of chicken and stir.
- Slowly pour in the 1/2 cup milk and 1/2 cup of ranch dressing.
- Add the 4 cups of zoodles and gently mix.
- Once mixture is fully combined, add the crumbled bacon, can of green chiles, and 1 cup of the cheese. (Reserve the other cup.)
- Stir thoroughly.
- Pour mixture into a greased 9 x 13 casserole dish and top with remaining cup of shredded cheese.
- Bake for 20 minutes, uncovered.
- Remove from oven and enjoy!
Notes
*If you like the cheese on top of the casserole to be super bubbly, place under a broiler on high heat for 2 minutes once done cooking. Monitor closely!
*You CAN substitute 4 cups of COOKED pasta for the zucchini noodles!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 87mgSodium: 723mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 24g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)