Description

This Creamy Chicken Zucchini Casserole features tender chicken, fresh vegetables, and a creamy cheese sauce. It’s an easy, flavorful meal perfect for busy nights.

Ingredients

Scale

1 tbsp avocado oil or olive oil, plus extra to grease your baking dish
2 tbsps ghee or grass-fed butter, divided
2 lbs boneless, skinless, chicken breasts or thighs, cut into bite-sized cubes
4 fresh garlic cloves, minced
2 large zucchini, cut into bite-sized cubes
1 large red bell pepper, diced
1–2 red chili peppers, seeded and chopped
2 tbsps arrowroot powder or cornstarch
1 cup chicken bone broth
2/3 cup full-fat coconut milk or grass-fed whole cow's milk
1/2 cup cream cheese, room temperature
1 cup shredded mozzarella or cheddar cheese
sea salt and ground pepper, to taste
a handful of freshly chopped parsley, to garnish

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Instructions

Preheat your oven to 400 degrees F.
Lightly spritz or rub a large baking dish with avocado oil or ghee/butter to grease it.
In a large skillet over medium-high heat, add 1 tablespoon of oil and 1 tablespoon of butter/ghee.
Add the chicken cubes and season lightly with sea salt and black pepper. Cook until golden brown, about 7-8 minutes, adding minced garlic in the last minute of cooking.
Transfer the browned chicken to the prepared baking dish.
In the same skillet, add zucchini, bell pepper, and chili peppers; sauté until softened, about 3-4 minutes.
Transfer the vegetables to the baking dish and mix with the chicken.
Melt the remaining tablespoon of butter/ghee in the skillet over low heat.
Add arrowroot powder or cornstarch, stirring continuously for 1 minute.
Gradually add the broth and milk, stirring constantly until bubbling and smooth.
Stir in cream cheese and shredded cheese, seasoning with sea salt and black pepper to taste.
Pour the cheese sauce over the chicken and vegetables in the baking dish, ensuring every bit is covered.
Bake for around 20 minutes, until golden brown and bubbly.
Garnish with chopped parsley before serving.

Notes

Adjust the level of heat by modifying the amount of chili peppers to suit your taste.
For a lighter version, you can substitute any butter or ghee with olive oil.
Feel free to include additional vegetables like spinach or broccoli.

Nutrition

Serving Size: 1/6 recipe
Calories: 455
Sugar: 3g
Sodium: 674mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 36g
Cholesterol: 103mg