Description
This Italian chicken casserole is a great use for leftover chicken or rotisserie chicken. It’s simple to make ahead and very meal prep friendly.
Ingredients
- 1 pound cooked chicken — shredded or diced (vegetarian sub in note)
- 1/3 cup sour cream or real mayo
- 1 tablespoon Italian seasoning
- Optional: 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder (for extra flavor)
- 1 to 2 cups sliced or spiralized zucchini (pressed very well to remove excess water)
- 2 cups torn spinach
- 1 1/2 cups diced cherry tomatoes (or equal amount canned Italian herb diced tomatoes, very well drained)
- Kosher salt and black pepper, to taste
- Optional: shredded cheese or dairy-free cheese for topping
Instructions
Before you begin: For the best texture, lightly bake the zucchini (slices or spiralized) at 400°F for 10 minutes to help remove excess water.
- Preheat your oven to 350°F and oil your casserole or meal prep dish.
- Toss the chicken with the sour cream or mayo and Italian seasoning until well coated.
- Layer the zucchini and spinach in the bottom of the dish. Tip: If you skip the pre-bake step, press your zucchini really well with a clean towel to remove as much moisture as possible before layering. This prevents a watery casserole.
- Add the chicken mixture on top, then spoon the tomatoes over the chicken and add any extra spinach.
- Finish with shredded cheese if you’d like, then season with salt and pepper.
- Bake for 25 to 30 minutes, or until the top is golden and the edges are bubbling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. If any excess liquid collects in the dish, drain it off before reheating. See notes for meal prep option.
Notes
Vegetarian Option – Use 1 can drained and rinsed white beans or chickpeas in place of the chicken. Mash them lightly and mix with the sauce for the best texture.
Protein Boost: Add cooked chicken sausage or Italian turkey sausage for extra flavor.
Flavor Tip: If your Italian seasoning is mild, add optional garlic powder + onion powder for a more flavor.
Meal Prep: Prep all components ahead but keep them stored separately to prevent excess moisture. Cook and shred the chicken (or vegetarian protein), slice and press the zucchini, tear the spinach, and dice and drain the tomatoes. Store each ingredient in its own container, then assemble the casserole right before baking or reheating for the best texture and to avoid a watery casserole. See blog post for no-bake lunch option.
- Prep Time: 10
- Cook Time: 30
- Category: dinner
- Method: bake
- Cuisine: Italian
Nutrition
- Serving Size: about 1½ to 2 cups, including mozzarella or parmesan cheese topping
- Calories: ~220- 225
- Sugar: 2-4 g
- Sodium: 145 mg
- Fat: 7 -8 g
- Saturated Fat: 3 grams
- Carbohydrates: 6–8 g
- Fiber: 1-2 g
- Protein: 28-30 g
- Cholesterol: 90 mg
