Enjoy tender chicken, zucchini, and creamy Alfredo sauce layered with cheese for a delicious baked family dish.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, cubed or shredded (about 2 medium chicken breasts)
→ Vegetables
02 - 3 medium zucchinis, sliced into 1/4-inch rounds
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 1 1/2 cups Alfredo sauce (store-bought or homemade; gluten-free if needed)
06 - 1/2 cup sour cream
→ Cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Optional Garnish
12 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - Heat a large skillet over medium and add a splash of olive oil. Sauté the chopped onion for 3 minutes until translucent, then add minced garlic and cook for 1 additional minute.
03 - Add zucchini slices to the skillet and cook for 5 minutes, stirring gently, just until tender but still holding shape. Remove skillet from heat.
04 - In a large mixing bowl, combine the cooked chicken, sautéed onion, garlic, zucchini, Alfredo sauce, sour cream, dried Italian herbs, salt, and black pepper. Mix gently until incorporated.
05 - Evenly spread the mixture into the prepared casserole dish. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
06 - Bake uncovered for 25 to 30 minutes until bubbling and the cheese is golden brown.
07 - Let the casserole rest for 5 minutes after baking. Garnish with chopped fresh parsley and serve warm.
