Dump-and-Bake Chicken and Zucchini Noodles Recipe
User Reviews
5
Dump-and-Bake Chicken and Zucchini Noodles Recipe
Description
Dump-and-Bake Chicken and Zucchini Noodles Recipe uses pre-spiralized zucchini noodles combined with cooked chicken and a creamy sauce made from condensed mushroom soup, milk, and garlic. The zucchini is salted and drained to remove excess moisture, then squeezed to prevent watery casserole. The mixture is baked uncovered, allowing the sauce to thicken and the chicken to heat through.
The final sprinkle of shredded mozzarella melts on top, adding a mild, creamy layer. The finished dish balances fresh zucchini's lightness with savory chicken and the richness of the mushroom sauce. Baking develops gentle textures and tender bites throughout.
Adaptable for smaller servings by halving ingredients and baking in smaller pans, this recipe is suitable for a straightforward prepared meal using convenient ingredients like pre-cooked chicken and canned soup.
Ingredients
- 3 zucchini noodles 9 ounce packages, about 8-9 cups total
- ¾ teaspoon salt
- 1 tablespoon garlic minced
- 1 cream of mushroom soup 10.5 ounce can, 98% fat free, reduced sodium, condensed, not diluted
- ½ cup milk
- 2 cups chicken breast thawed, diced, Tyson Grilled and Ready brand grilled chicken breast strips
- ½ cup mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F. Spray an 11 x 7-inch (or similar size) baking dish with cooking spray and set aside.
- Place zucchini noodles in a colander, toss with 3/4 teaspoon salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. I like to put the zucchini in a dish towel and wring out as much excess water as possible by gently squeezing the zucchini through the towel.
- In a large bowl, whisk together garlic, condensed soup, and milk. Add zucchini noodles and diced chicken; stir to combine.
- Transfer zucchini mixture to prepared baking dish. Bake, uncovered, for 20 minutes.
- Sprinkle with shredded cheese and return to the oven (uncovered) for 5-10 more minutes, or until heated through.
Notes
- For smaller portions, halve the ingredient quantities and bake in an 8-inch square pan.
- Thoroughly squeezing water from the zucchini noodles is important to prevent a watery casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 218kcal | 11% |
| Carbohydrates | 15.8g | 5% |
| Protein | 26.4g | 53% |
| Fat | 6.8g | 10% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 54.5mg | 18% |
| Sodium | 1322mg | 55% |
| Fiber | 2.8g | 11% |
| Sugar | 8.7g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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