Creamy Chicken Zucchini Casserole with Cheese Sauce
A hearty one-dish meal combining tender chicken pieces with fresh zucchini and bell peppers in a rich, creamy cheese sauce. The arrowroot-thickened sauce creates a velvety coating that binds everything together, while the mozzarella topping creates a golden, bubbly finish. Perfect for busy weeknight dinners or meal prep, this casserole offers comfort food satisfaction with plenty of vegetables. The combination of coconut milk and cream cheese gives the sauce extra richness without being heavy.
Ingredients
- 1 Tbsp avocado oil or olive oil, plus extra for greasing
- 2 Tbsps ghee or grass-fed butter, divided
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
- 4 cloves fresh garlic, minced
- 2 large zucchini, cut into bite-sized cubes
- 1 large red bell pepper, diced
- 1 red chili peppers, seeded and chopped
- 2 Tbsps arrowroot powder or cornstarchcornstarch1:1gluten-free
same thickening power
- 1 cup chicken bone broth
- ⅝ cup full-fat coconut milk or grass-fed whole cow's milk
- ½ cup cream cheese, room temperature
- 1 cup shredded mozzarella or cheddar cheese
- sea salt and ground pepper, to taste
- freshly chopped parsley, for garnish
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Lightly grease a large baking dish with oil or ghee
- 3
Heat oil and butter in a large skillet over medium-high heat
- 4
Add chicken cubes, season with salt and pepper, cook stirring occasionally until golden brown about 7-8 minutes
- 5
Add minced garlic during last minute of cooking
- 6
Transfer browned chicken to prepared baking dish
- 7
Add zucchini, bell pepper, and chili peppers to the same skillet
- 8
Saute stirring occasionally until vegetables begin to soften about 3-4 minutes
- 9
Transfer vegetables to dish with chicken and stir to combine
- 10
Melt remaining butter in same skillet over low heat
- 11
Add arrowroot powder and stir continuously for 1 minute
- 12
Gradually drizzle in broth and milk, stirring continuously until bubbling and lump-free
- 13
Stir in cream cheese and shredded cheese, season with salt and pepper to taste
- 14
Pour sauce over chicken and vegetables using spatula to get every drop
- 15
Bake until golden brown and bubbly around 20 minutes
- 16
Garnish with chopped parsley
Tips
Cut chicken and vegetables into similar-sized pieces for even cooking and better presentation in the final casserole.
Make sure cream cheese is at room temperature before adding to prevent lumps in the sauce.
Don't skip browning the chicken as this adds essential flavor depth to the entire dish.
Good to Know
Refrigerate covered up to 3 days. Reheat covered in 350F oven until warmed through.
Can assemble completely up to 1 day ahead. Cover and refrigerate, then bake as directed adding 5-10 extra minutes.
Serve hot directly from baking dish with crusty bread or over rice for a complete meal.
Common Mistakes
Don't overcook vegetables in initial saute to avoid mushy texture in final casserole.
Stir sauce constantly when adding liquids to prevent lumps and ensure smooth consistency.
Let casserole rest 5 minutes after baking to allow sauce to set before serving.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely and pat dry before cutting. Frozen chicken will release excess moisture during cooking which can make the casserole watery.
What if I don't have arrowroot powder?
Cornstarch works perfectly as a substitute using the same amount. You can also use all-purpose flour but use 3 tablespoons instead of 2.
How long will leftovers keep?
Refrigerate covered for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating if frozen.