Ingredients
Scale
- 2 medium zucchinis (sliced thin)
- 2 cups cooked chicken (shredded or diced)
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup (can substitute with homemade soup)
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of chicken soup, milk, garlic powder, Italian seasoning, salt, and pepper. Mix well until smooth.
- Layer half of the zucchini slices in a greased baking dish. Then, add half of the cooked chicken on top.
- Spread half of the soup mixture over the chicken, and sprinkle half of the cheese on top.
- Repeat the layers with the remaining zucchini, chicken, soup mixture, and cheese.
- If desired, sprinkle breadcrumbs over the top for a crunchy finish.
- Bake uncovered for 30-35 minutes or until the cheese is melted and bubbly, and the zucchini is tender.
- Remove from the oven and let it cool for a few minutes before serving.
- Prep Time: 15
- Cook Time: 35