If you are like me, you probably have very little time on your hands. That's why I love a good casserole recipe. And this Baked Chicken Zucchini Spaghetti Casserole is exactly that.
Usually quick to prepare and allows you to do other stuff while it's baking in the oven. I will be the first to admit that I did not like or eat Zucchini until I was way into my adult years.
I remember my Dad once saying "I will never eat anything that starts with a Z or is green". Come to learn that most people on the east coast of Canada are not big into their veggies.
This Casserole recipe not only has delicious chicken and pasta but includes Zucchini. This recipe takes no more than 30 minutes to prep and another 30 minutes to bake. A delicious healthy dish in only 1 hour!
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (which prevents cross-contamination).
Wash all utensils and cutting boards (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
For more great recipes made with Zucchini, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Baked Chicken Zucchini Spaghetti Casserole recipe (see recipe card for quantities): Thin Spaghetti, Yellow Onion, Olive Oil, Ground Cloves, Unsalted Butter, Salt & Pepper, Italian Seasoning, Parmesan Cheese, All Purpose Flour, Milk, Pimientos, Chicken, Italian Blend Cheese and Zucchini.
🥣 How to Make Baked Chicken Zucchini Spaghetti Casserole
Preheat the oven to 350°F.
Spray a 9 x 13 baking dish with cooking spray and set aside.
Cook the spaghetti in salted water al dente per the package directions. Drain and set aside.
On the stovetop in a medium-size pot, cook the diced onion and zucchini in olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste.
Add the minced garlic and cook for 1 minute longer. Move vegetables to a large mixing bowl. Set aside.
In the same saucepan used for the vegetables, melt 1 stick of butter. Add the flour stirring constantly over medium-high heat. Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3 to 5 minutes.
Add 2 teaspoon dry Italian seasoning and salt and pepper to your taste. Remove from heat and add grated Parmesan cheese. Mix well.
Add the cooked spaghetti, chicken, pimentos and 2 cups of shredded Italian blend cheese to the large mixing bowl. Pour the sauce over the pasta mixture and stir until combined.
Pour the mixture into the greased baking dish and top with the remaining 2 cups of shredded Italian blend cheese. Sprinkle with 2 tablespoons of Parmesan cheese. Bake for 30 minutes until golden and bubbly.
Baked Chicken Zucchini Spaghetti Casserole
Ingredients
- 1 lbs Thin Spaghetti
- 1 Yellow Onion, Finely Diced
- Olive Oil
- 4 Garlic Cloves, minced
- ½ Cup Unsalted Butter
- Salt and Pepper
- 2 teaspoon Italian Seasoning
- ½ Cup Parmesan Cheese
- ⅓ Cup All Purpose Flour
- 4 Cups Milk
- 4 oz Pimientos, drained
- 3 Cups Chicken Breasts, cooked & chopped
- 4 Cups Italian Blend Cheese
- 2 Cups Zucchini, Peeled & Chopped
Instructions
- Preheat oven to 350°F.
- Spray a 9 x 13 baking dish with cooking spray and set aside.
- Cook the spaghetti in salted water al dente per the package directions. Drain and set aside.
- On the stove top in a medium size pot, cook the diced onion and zucchini in olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste.
- Add the minced garlic and cook for 1 minute longer. Move vegetables to a large mixing bowl. Set aside.
- In the same saucepan used for the vegetables, melt 1 stick of butter. Add the flour stirring constantly over medium high heat.Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3 to 5 minutes.
- Add 2 teaspoon dry Italian seasoning and salt and pepper to your taste. Remove from heat and add grated Parmesan cheese. Mix well.
- Add the cooked spaghetti, chicken, pimentos and 2 cups of shredded Italian blend cheese to the large mixing bowl. Pour the sauce over the pasta mixture and stir until combined.
- Pour mixture into the greased baking dish and top with the remaining 2 cups of shredded Italian blend cheese. Sprinkle with 2 tablespoon of Parmesan cheese. Bake for 30 minutes until golden and bubbly.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Janice
Great casserole. The chicken and zucchini give it a wonderful flavour. Will definitely make it again.