Baked Chicken Zucchini Spaghetti Casserole
A delicious Baked Chicken Zucchini Spaghetti Casserole that everyone will love.
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 (prevents cross-contamination).
- Wash all utensils and cutting boards.
- Wash your hands after handling raw chicken.
Gather your Ingredients
You will need the following ingredients to make this Chicken Zucchini Spaghetti Casserole recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Thin Spaghetti – regular spaghetti will also work
- Yellow Onion
- Olive Oil
- Garlic Cloves
- Unsalted Butter
- Salt
- Ground Black Pepper – use freshly ground if possible
- Italian Seasoning
- Parmesan Cheese
- All Purpose Flour
- Milk
- Pimientos
- Chicken
- Italian Blend Cheese
- 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.
- In a medium-sized 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 boils. Lower the heat and simmer for 3 to 5 minutes.
- Add 2 tsp 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
Equipment
- Baking Dish (9 x 13)
- Bowl for Mixing
Ingredients
- 1 lbs Thin Spaghetti
- 1 Yellow Onion, finely diced
- 2 Cups Zucchini, peeled & chopped
- Olive Oil
- Salt and Pepper
- 4 Garlic Cloves, minced
- ½ Cup Unsalted Butter
- 2 Tsp Italian Seasoning
- ⅓ Cup All Purpose Flour
- 4 Cups Milk
- 4 oz Pimientos, drained
- 3 Cups Chicken Breasts, cooked & chopped
- 4 Cups Italian Blend Cheese
- ½ Cup Parmesan Cheese
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 tsp 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.
Great casserole. The chicken and zucchini give it a wonderful flavour. Will definitely make it again.