Chicken Zucchini Casserole

4.75 from 4 votes

This super easy Chicken Zucchini Casserole recipe tastes like summer with zucchini, grape tomatoes, pesto, and rotisserie chicken with a Parmesan green onion Bisquick topping. Easy casserole recipe for busy weeknights the whole family will love.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Calories: 354kcal

Author: Cara Lanz

Ingredients

2 cups sliced zucchini
½ cup diced onion
2 teaspoons olive oil
salt and pepper, to taste
2 cups cooked chicken
1 cup mayonnaise
½ cup pesto
1 cup mozzarella cheese
1 cup grape tomatoes, halved
1 ⅓ cups Bisquick biscuit mix
1 teaspoon Italian seasoning
1 teaspoon garlic powder
⅓ cup sliced green onions
⅓ cup Parmesan cheese
4 eggs
1 ½ cups milk

Instructions

Preheat the oven to 350. Spray a 3 quart baking dish with nonstick cooking spray.
Heat oil in a large skillet. Add the zucchini, onion, salt, and pepper and saute until tender, 5-8 minutes.
In a large bowl, stir the sauteed zucchini and onions, chicken, mayonnaise, pesto, and mozzarella cheese together.
Spoon the chicken mixture into the prepared baking dish. Sprinkle the halved grape tomatoes on top.
Stir or whisk together the Bisquick, Italian seasoning, garlic powder, salt and pepper, green onions, Parmesan cheese, eggs, and milk until completely combined.
Pour the Bisquick mixture over the chicken mixture.
Bake for 45 minutes or until the edges are golden brown and a knife inserted into the center comes out clean.
Serve with additional Parmesan cheese and sliced tomatoes.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for 3-4 days.

REHEAT: Reheat individual servings in the microwave for 1-2 minutes or uncovered in a 325 degree oven for 20-30 minutes until warmed through.

Nutrition