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A comforting and cheesy casserole combining tender chicken, fresh zucchini, creamy cheese, and fluffy rice baked together for a quick and easy weeknight meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 medium zucchini, diced
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese (or cheese blend)
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or butter
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
  2. If zucchini is watery, sprinkle with salt, let sit 10 minutes, then pat dry.
  3. Heat 2 tbsp olive oil or butter in a skillet over medium heat.
  4. Sauté 1 small chopped onion for 3–4 minutes until translucent.
  5. Add 2 minced garlic cloves and diced zucchini; cook 4–5 minutes until zucchini is tender, then remove skillet from heat.
  6. In a large bowl, combine 2 cups cooked chicken (pat dry if very moist), the sautéed vegetables, 1 cup uncooked white rice, 2 cups chicken broth, 1/2 cup sour cream, 1/2 cup milk, 1 tsp dried oregano, 1/2 tsp paprika, and salt and pepper; stir until evenly combined.
  7. Transfer the mixture to the prepared casserole dish and spread it out evenly.
  8. Cover the dish tightly with foil and bake about 45 minutes, check rice for doneness and bake an extra 5–10 minutes covered if needed.
  9. Remove the foil, sprinkle 1 cup shredded cheddar evenly over the casserole, and bake uncovered 10–15 minutes until cheese is melted and bubbly.
  10. Let the casserole rest about 5 minutes before cutting and garnish with chopped parsley or sliced green onions if desired.

Notes

If zucchini feels watery, salting and draining it helps prevent a soggy casserole., Use cooked chicken that is not too moist, pat dry if needed to avoid extra water., Mix rice and broth thoroughly before baking to ensure even cooking., Cover casserole with foil during baking to trap steam; remove near end for cheese melting., When using brown rice, increase broth and bake time accordingly., Hand-shredded cheese melts better and tastes fresher than pre-shredded., Variations include swapping protein (turkey, ham, ground meat), vegetables (yellow squash, spinach, bell peppers, mushrooms), cheeses (mozzarella, pepper jack, Mexican blend), and grains (quinoa, brown rice, cauliflower rice)., For cauliflower rice, reduce broth slightly to avoid sogginess., Add fresh or ground spices like jalapeño, cayenne pepper, or hot sauce for heat., Leftovers store refrigerated up to 3 days; reheat in microwave or oven with splash of milk if dry., Assemble up to 24 hours ahead; add extra bake time if baking cold., Freeze baked casserole up to 2 months; thaw overnight in fridge before reheating.

  • Author: Laura
  • Prep Time: 15-20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 serving
  • Calories: Approximately 350-400 calories per serving
  • Fat: Approximately 15g per serving
  • Carbohydrates: Approximately 40g per serving
  • Protein: Approximately 30g per serving