This Easy Cheesy Zucchini Chicken and Rice Bake is a cozy dish that brings flavors together effortlessly. It’s loaded with chicken, tender zucchini, and gooey cheese on top!
I love that it’s a one-pan meal—less mess for me to tackle! 😄 Plus, my family always enjoys it, especially when that cheese is melting just right. Yum!
Key Ingredients & Substitutions
Cooked Chicken: Shredded or diced chicken works best. If you don’t have cooked chicken, rotisserie chicken is a great choice! Alternatively, you can use turkey or even beans for a vegetarian option.
White Rice: Long-grain white rice is ideal, but feel free to use brown rice. Just remember to increase the cooking liquid a bit and adjust the baking time since brown rice takes longer to cook.
Zucchini: While zucchini adds a lovely texture, summer squash can be used as a substitute. You can also mix in other veggies like bell peppers or spinach if you’d like!
Cheese: Cheddar and mozzarella provide great flavor. For a twist, consider using pepper jack for some heat or a blend of different cheeses. Keep in mind that reducing cheese can make the dish less creamy.
Chicken Broth: If you want to lower sodium or find yourself without broth, water works fine. You could also use vegetable broth for a vegetarian option.
How Do I Get the Perfect Consistency for My Bake?
Getting the right texture in a bake can be tricky, but here’s how to do it! The combination of rice, chicken, and veggies with liquid needs balance to avoid being too dry or soggy.
- Make sure to use enough liquid—this recipe calls for 1 ¾ cups of broth plus 1 cup of milk. The rice absorbs a lot of this!
- Mix the uncooked rice with other ingredients before transferring to the baking dish. This ensures even cooking.
- Keep the dish covered during the first part of baking to trap moisture, then uncover to let the cheese brown and bubble.
Letting it rest before serving helps the dish firm up so every bite is just right!
Easy Cheesy Zucchini Chicken and Rice Bake
Ingredients You’ll Need:
For the Bake:
- 2 cups cooked chicken, shredded or diced
- 1 cup white rice (uncooked)
- 2 medium zucchinis, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ¾ cups chicken broth
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup milk
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- Optional: ¼ cup grated Parmesan cheese for topping
How Much Time Will You Need?
This delicious bake will take about 15 minutes to prep and 1 hour total in the oven (45 minutes covered, plus 10-15 minutes uncovered). Make sure to let it rest for about 5 minutes before serving. Perfect for a quick family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures a perfectly baked meal once you’re ready!
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them for about 3-4 minutes until they are soft and fragrant.
3. Add the Zucchini:
Next, stir in the diced zucchini and continue cooking for another 3-4 minutes until the zucchini is slightly tender. This step adds great flavor and a bit of texture to your bake!
4. Prepare the Mixture:
In a large bowl, mix together the uncooked rice, shredded chicken, sautéed vegetables, chicken broth, milk, Italian seasoning, salt, and pepper. Stir everything well to combine all the ingredients evenly.
5. Transfer to Baking Dish:
Now, transfer this mixture into a greased 9×13 inch baking dish. Make sure to spread it out evenly so that every bite is flavorful!
6. Add the Cheese:
Top the mixture with the shredded cheddar and mozzarella cheeses. If you’re feeling fancy, sprinkle the optional Parmesan cheese on top for an extra cheesy kick!
7. Bake Covered:
Tightly cover the baking dish with aluminum foil and pop it into the oven. Bake for 45 minutes. This allows the rice to cook and soak up all flavors.
8. Bake Uncovered:
After 45 minutes, carefully remove the foil and bake uncovered for an additional 10-15 minutes. You’ll want to see that the cheese is bubbly and slightly golden on top.
9. Rest and Serve:
Once done, let the dish rest for about 5 minutes before serving. This helps everything set a bit, making it easier to serve. Enjoy your delicious cheesy zucchini chicken and rice bake!
FAQ for Easy Cheesy Zucchini Chicken and Rice Bake
Can I Use Leftover Cooked Chicken?
Absolutely! Leftover cooked chicken works perfectly in this recipe. You can also use rotisserie chicken to save time!
How Do I Store Leftovers?
Store any leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You might want to add a splash of milk to keep it creamy while reheating!
Can I Substitute the Rice with Another Grain?
Yes! If you prefer, you can use quinoa or even brown rice. Just remember to adjust the cooking time and liquid as needed, since they absorb moisture differently.
What If I Don’t Have Zucchini?
No problem! You can replace zucchini with other vegetables like bell peppers, broccoli, or even spinach. Just make sure to chop them into small pieces for even cooking!
