Cheesy Chicken Zucchini Casserole
This leftover chicken zucchini casserole is layered with a tasty cheese sauce and topped off with buttery cracker crumbs for crunch, and flavor. When it comes to comfort food, a good casserole is usually near the top of the list, and this one is delicious.
Ingredients:
- butter flavored cooking spray
- 1 1/2 cups finely crushed buttery crackers (such as club® crackers)
- 1/4 cup melted unsalted butter
- 2 cups chopped, cooked chicken, light or dark meat, or a combination
- 1/4 cup unsalted butter, divided
- 1 1/2 pounds zucchini, sliced
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 (5 ounce) jar cheddar cheese spread (such as kraft® old english cheese spread)
Direction
- Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom and sides of a 3 1/2-quart baking dish with butter flavor cooking spray.
- Combine cracker crumbs and melted butter in a medium mixing bowl. Sprinkle 1/2 cup of the buttered crumbs in the bottom of the dish. Reserve remaining crumbs for the topping.
- Layer chopped chicken evenly on top of crumbs.
- In a large, non-stick skillet, melt 1 tablespoon unsalted butter over medium heat. When butter sizzles, add sliced zucchini and diced onions. Cook, tossing and stirring, until vegetables just begin to soften, 3 to 4 minutes. Add garlic, salt, and pepper, and cook just until garlic is fragrant, an additional 30 seconds.
- Layer cooked vegetables evenly over chopped chicken in the casserole dish.
- To make cheese sauce, melt remaining 3 tablespoons butter in the same skillet over medium heat. Stir in flour, mixing until all the flour is coated in butter, and cook about 1 minute, stirring continuously.
- While stirring, gradually pour in milk, making sure to flatten any lumps. Continue to stir, until the sauce begins to thicken and bubble, 1 to 2 minutes.
- Remove the skillet from the heat; stir in Old English Cheese Spread until melted and well blended. Adjust seasonings, if necessary. Pour sauce over vegetables, top with remaining buttered crumbs.
- Bake in the center of the preheated oven until the casserole is bubbly and lightly browned, 30 to 40 minutes. Allow to cool about 5 minutes, and serve warm.
