Prep Time:30 minsActive Time:55 minsTotal Time:1 hr 25 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:30 minsActive Time:55 minsTotal Time:1 hr 25 minsServings:8Yield:8 cups
Prep Time:30 mins
Prep Time:
30 mins
Active Time:55 mins
Active Time:
55 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Jump to recipe
Nutrition Notes
Is chicken breast healthy?
Chicken breastis the leaner part of the chicken and is a great source of protein. It will also provide you with choline, vitamin B12, thiamine, vitamin B6, zinc and pantothenic acid. Chicken breast is low in saturated fat, so as long as you don’t add the fat with your cooking method (hello, deep-frying), it can be a nutritious part of a healthy diet—including a heart-healthy one.
Does zucchini and red bell pepper add nutrition to this recipe?
Regardless of their color,bell pepperswill give you well above a day’s worth of vitamin C and are loaded with other antioxidants, as well. And while zucchini may appear to be a simple vegetable,it provides a complex variety of nutrients, including vitamins, minerals and antioxidants. Both bell peppers and zucchini will add to your nutrition bottom line and help lower your risk of disease.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Is this recipe gluten-free?
No, it isn’t because we use all-purpose flour to thicken the sauce, this recipe is not gluten-free.
Tips from the Test Kitchen
Can I use rotisserie chicken?
Yes, you can use store-bought rotisserie chicken, but please note that it will alter the nutritional profile of the recipe. For a rotisserie chicken, remove and discard the skin. Carefully separate the meat from the bones and discard any cartilage. Pull the chicken apart with your hands, dice the chicken breasts and shred the rest. You can also use leftover roast chicken.
I don’t have whole milk. Can I use 2% milk instead?
Yes, you can use 2% milk as a substitute for whole milk in the casserole. The casserole will be slightly less creamy, but it won’t affect the overall flavor.
Why place the baking dish on a foil-lined baking sheet?
Placing the baking dish on a foil-lined baking sheet helps catch any liquid dripping from the casserole. This can happen if the casserole is too runny, so it’s important to drain as much liquid from the chicken and vegetable mixture before stirring it into the cheese sauce.
Cook Mode(Keep screen awake)Ingredients3tablespoonsbutter, divided2poundsboneless, skinless chicken breast, cut into 1-inch pieces2largezucchini, cut into 1/2-inch pieces1largered bell pepper, chopped⅓cupall-purpose flour1cupno-salt-added chicken broth1cupwhole milk3ouncesreduced-fat cream cheese1 ¼cupsshredded part-skim mozzarella cheese, divided¾teaspoonground pepper½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsbutter, divided
2poundsboneless, skinless chicken breast, cut into 1-inch pieces
2largezucchini, cut into 1/2-inch pieces
1largered bell pepper, chopped
⅓cupall-purpose flour
1cupno-salt-added chicken broth
1cupwhole milk
3ouncesreduced-fat cream cheese
1 ¼cupsshredded part-skim mozzarella cheese, divided
¾teaspoonground pepper
½teaspoonsalt
DirectionsPreheat oven to 400°F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoAdd the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.Brie GoldmanBake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors HallEquipmentLarge skillet, 2-quart baking dishTo make aheadPrepare through Step 2 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.Originally appeared: EatingWell.com, May 2020
Directions
Preheat oven to 400°F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoAdd the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.Brie GoldmanBake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors HallEquipmentLarge skillet, 2-quart baking dishTo make aheadPrepare through Step 2 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.
Preheat oven to 400°F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; 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 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
Brie Goldman
Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Equipment
Large skillet, 2-quart baking dish
To make ahead
Prepare through Step 2 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)307Calories14gFat11gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
