Low Carb Chicken Zucchini Casserole Recipe With Gruyere Cheese Sauce

Chicken Zucchini Bake (Low Carb) Hungry Happens

WebFeb 20, 2024 · IN a large deep skillet, heat the olive oil. Saute your zucchini and mushrooms. Season with salt and pepper. After a few …

Rating: 5/5(44)

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Chicken & Zucchini Casserole EatingWell

WebApr 25, 2024 · Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the …

1. Preheat oven to 400 degrees 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.
2. 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.
3. Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

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Chicken Zucchini Casserole Wholesome Made Easy

WebJun 23, 2021 · Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. Heat the olive oil in a large nonstick …

Rating: 5/5(10)
1. Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
2. Heat the olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken to the pan. Season with ½ teaspoon salt and the garlic pepper. Cook, stirring occasionally, until well browned, about 6 to 8 minutes. Transfer the chicken to a medium bowl. Add the remaining 2 teaspoons of oil to the pan and return it to the heat. Add the zucchini, bell pepper and garlic and cook, stirring occasionally, until the vegetables are just barely fork tender, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken and set aside.
3. Add the butter to the pan. Stir in the flour and cook, stirring constantly, until the flour starts to brown, about 1 minute. Whisk in the broth and milk. Bring to a low boil, whisking often to smooth out the sauce as much as possible (a few small lumps are okay). Remove from the heat and add the cream cheese, ¾ cup mozzarella and 2 tablespoons Parmesan and stir until melted. Stir in the remaining ½ teaspoon salt and the black pepper.
4. Drain all of the liquid from the chicken and vegetable mixture and stir the mixture into the cheese sauce in the pan. Transfer the mixture to the prepared baking dish. Sprinkle the casserole with the remaining ½ cup mozzarella, remaining 2 tablespoons Parmesan, and the breadcrumbs.

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