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Chicken And Zucchini Casserole With Sour Cream Sauce


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Rate this recipe 4.3/5 (4 Votes)


  • 8 ounces chicken breast, chopped into bite sized pieces
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  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon rosemary, finely minced
  • 3 cups zucchini, chopped into small pieces
  • 1/4 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 3/4 cup light sour cream
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  • 1/2 cup Parmesan cheese, shredded
  • 1 1/2 cup quinoa small pasta shells, cooked and drained (or small flour pasta shells)


Adapted from


Step 1

1. Preheat the oven to 350 degrees.
2. Spray an 8" square baking dish with cooking spray.
3. Heat a non-stick skillet over medium heat and add olive oil.Then add onion and cook for 5 minutes until softened, then add garlic, rosemary, chicken and zucchini. Cook for another 5 minutes until chicken is cooked through.
4. Combine chicken and zucchini mixture with remaining ingredients, including pasta. Spread in a baking dish bake for 20 minutes until dish is heated through and the cheese is melted.

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