Creamy Keto Zucchini Casserole Recipe with Chicken
Bookmark this keto zucchini casserole recipe for a fresh take on the abundant summertime squash!
We all know that summertime coming up means there will be a plethora of zucchini. Everyone from your neighbors to your coworkers to your family is trying to give you zucchini. What better way to use it than making this easy keto zucchini casserole?!
The flavor combination of zucchini, onion, chicken, a homemade cream sauce, and homemade keto croutons, wow! It turned out so amazing. I especially love how the sauce and homemade croutons turned out.
All the deliciousness of this recipe comes from making croutons with keto bread and making your own sauce. The original chicken zucchini casserole recipe is on our sister site, Hip2Save. That recipe used a stuffing mix and a can of cream of chicken soup.
To keto-fy this recipe, I made my own keto croutons in place of stuffing. You’ll need half a loaf of keto bread to make keto croutons. Cube the bread, drizzle with olive oil, season, and then bake. Get the full keto croutons recipe here!
While making the keto croutons, you can make the keto version of cream of chicken soup to use for the cream sauce, which is cream cheese, heavy whipping cream, sour cream, and chicken bouillon.
Both of these elements take a little extra work, but trust me, they’re so worth it!
Keto Zucchini Casserole
yield: 8 SERVINGS
prep time: 45 MINUTES
cook time: 30 MINUTES
total time: 1 HOUR 15 MINUTES
Cubed zucchini with onions, chicken, keto croutons, and a rich, creamy sauce.
Ingredients
Casserole:
- 2 pounds chicken breast, raw
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 4 cups cubed zucchini (about 2-3 medium-sized zucchini)
- 1 medium yellow onion, chopped
Keto Croutons for "stuffing":
- 1/2 loaf of keto bread (half of a 16oz loaf of keto bread)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup butter, melted
Cream Sauce:
- 1 block cream cheese (8 oz)
- 1/2 cup heavy whipping cream
- 1/2 cup sour cream
- 2 chicken bouillon cubes
Directions
1
To cook the chicken:
Preheat oven to 400 degrees. Place chicken breasts in a 9x13-inch baking dish and season with salt, pepper, garlic powder, and paprika. Baked for 25-30 minutes, until a thermometer reads 165 degrees. Cube the chicken breast once cooled. Decrease oven temperature to 375 degrees after the chicken is finished cooking to make the croutons.
2
To make the keto croutons:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cube the bread and place it in a large bowl. Drizzle it with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss to evenly coat. Evenly spread the cubed bread on the baking sheet. Bake for 15 to 20 minutes until crispy.
Remove from oven and set aside. Reduce oven heat to 350 degrees. Reserve the 1/2 cup melted butter until ready to assemble the casserole.
3
To make the sauce:
In a medium saucepan, over low heat, add the cream cheese, heavy whipping cream, sour cream, and bouillon cubes. Cook over low heat, stirring occasionally, until the cream cheese melts. Then remove from heat and set aside.
4
To assemble the casserole:
To assemble casserole:
In a large bowl, add the cubed zucchini, diced onion, and chicken. Mix to combine. Pour in the cream sauce and stir to combine. Melt 1/2 cup of butter and pour it over the croutons, tossing them in the butter. Add the croutons to the zucchini-chicken mixture.
Transfer the mixture into a 9x13-inch pan. Bake at 350 degrees for 30 minutes, until slightly browned. Enjoy!
Nutrition Information
Yield: 8 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
498 calories Calories | 38.8g Fat | 16.9g Total Carbs | 13g Fiber | 3.6g Sugar | 30.8g Protein | 3.9g Net Carbs
Tips for making the best keto zucchini casserole:
- For this recipe, you’ll need 2 or 3 medium zucchini or 1 large zucchini.
- If you can find a keto stuffing mix, that will work in place of making croutons for the homemade stuffing.
- To save time, use shredded chicken meat from a rotisserie chicken!
This keto chicken casserole with zucchini also makes great leftovers!
I ate this casserole for days after I made it. My husband was out of town so it was just me. It reheats great! If you don’t want to eat keto zucchini casserole with chicken for days and days, you can freeze it too! Just wrap individual servings in aluminum foil. It’ll keep for up to three months in the freezer.
Here’s what my Hip sidekick Erica had to say about this recipe:
“Excellent, superb, fantastic, delish… this dish is ALL OF THIS!! 😍 It’s so creamy and tasty and I love that everything goes into ONE casserole dish leaving me with a clean kitchen by the time the casserole has baked. You could totally add in any other veggies if you wanted too…. next time, I think I may add some mushrooms. This is a great weeknight meal!”
Looking for more keto zucchini recipes? Check out our full zucchini recipe collection!
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