Recipe Background
Low-Carb Chicken Zucchini Casserole truly has it all! Believe it or not, it's a dish that's both delicious and healthy! Loaded with protein-rich chicken, nutrient-dense zucchini, crunchy bell pepper, rich cream cheese, and melty mozzarella cheese... your taste buds will be tricked into eating something good for you! Another plus about this dish? It's easy to make and perfect for meal prep. There really is no excuse as to why this Low-Carb Zucchini Casserole wouldn't frequently be served as the main dish for dinner at your table! It's the whole package!
Low-Carb Chicken Zucchini Casserole truly has it all! Believe it or not, it's a dish that's both delicious and healthy! Loaded with protein-rich chicken, nutrient-dense zucchini, crunchy bell pepper, rich cream cheese, and melty mozzarella cheese... your taste buds will be tricked into eating something good for you! Another plus about this dish? It's easy to make and perfect for meal prep. There really is no excuse as to why this Low-Carb Zucchini Casserole wouldn't frequently be served as the main dish for dinner at your table! It's the whole package!
Ingredients
- 3 tablespoons butter divided
- 2 pounds chicken breast boneless and skinless, cut into 1-inch pieces
- 2 large zucchinis cut into 1/2-inch pieces
- 1 large red bell pepper chopped
- 1/3 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 3 ounces reduced-fat cream cheese
- 1 1/4 cups part-skim mozzarella cheese shredded, divided
- 3/4 teaspoon ground pepper
- 1/2 teaspoon salt
Directions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with aluminum foil.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook, stirring occasionally, until well-browned, about 8 minutes.
- Transfer the browned chicken to a medium bowl and set aside.
- Add the zucchinis and the bell pepper to the skillet and cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
- Transfer the zucchini mixture to the bowl with the chicken.
- Add the remaining butter to the skillet, stir in the flour, and cook, stirring constantly, until the flour starts to brown, about 1 minute.
- Add the broth and the milk to the flour mixture and bring to a boil, whisking often.
- Transfer the flour mixture from the heat, add the cream cheese and 3/4 cup of the mozzarella, and stir until both have melted.
- Add the pepper and the salt to the flour mixture and stir to combine.
- Drain the liquid from the chicken mixture and add to the flour mixture, stirring to combine.
- Pour the chicken mixture into a 2-quart baking dish and place onto the prepared baking sheet.
- Sprinkle the casserole with the remaining cheese.
- Bake the casserole until the chicken reaches an internal temperature of 165 degrees F, the top is browned, and the edges are bubbly, about 20-25 minutes.
- Allow the casserole to rest for 10 minutes.
- Serve.
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