Healthier Chicken and Zucchini Noodle Casserole
You can use whatever bread you have on hand, but just make sure the bread covers the bottom of your baking dish. I have used beer, brioche and crusty whole grain breads with success! If you have leftover cooked chicken on hand, you may sub 1/2 cup shredded or diced chicken for the raw chicken. Personally, I love the noodles in the dish, but if you want to keep this a bit lighter you can leave them out. I used egg fettuccine noodles. Traditionally, my grandma used to top with with crushed potato chips, but I prefer mixing my chips with half cornflakes OR I also love using half Ritz cracks and half cornflakes!
You can use whatever bread you have on hand, but just make sure the bread covers the bottom of your baking dish. I have used beer, brioche and crusty whole grain breads with success! If you have leftover cooked chicken on hand, you may sub 1/2 cup shredded or diced chicken for the raw chicken. Personally, I love the noodles in the dish, but if you want to keep this a bit lighter you can leave them out. I used egg fettuccine noodles. Traditionally, my grandma used to top with with crushed potato chips, but I prefer mixing my chips with half cornflakes OR I also love using half Ritz cracks and half cornflakes!
- 2 eggs
- 1/2 teaspoon cayenne pepper
- salt
- 1 teaspoon dried thyme
- 1 cup plain greek yogurt
- 2 teaspoons dried parsley
- 1 cup gouda cheese (shredded)
- 2 cloves garlic (minced or grated)
- 3 cups grated zucchini (about 3 medium zucchini's)
- 6-8 slices thick whole grain bread*
- 3/4 pound boneless (skinless chicken tenders, diced)
- 1/2 small onion (grated)
- 1 carrot (grated)
- 1/2 pound dry egg noodles * (about 4-6 ounces, optional)
- salt + pepper (taste)
- 2-3 cups chicken broth
- 1/2 cup dry white wine (or more chicken broth)
- 6 tablespoons butter (melted)
- 1 1/2 cups crushed cornflakes. can sub potato chips (ritz cr
- Carbohydrate 17.3495049999568 g
- Cholesterol 196.493749845285 mg
- Fat 72.3718274416329 g
- Fiber 0.667800003051758 g
- Protein 12.4147024993883 g
- Saturated Fat 45.7204049630353 g
- Serving Size 1 1 recipe (971g)
- Sodium 795.416499585508 mg
- Sugar 16.6817049969051 g
- Trans Fat 5.03249749591409 g
- Calories 754 calories
Step-by-step
- Preheat the oven to 375 degrees F.
- Lay a clean kitchen towel on the counter and spread the grated zucchini out in a single layer. Sprinkle the zucchini with a little salt and then cover the zucchini with another clean towel. Let sit at least 10 minutes.
- Meanwhile, grease a 9x13 inch baking dish.
- To the bottom of the baking dish, add the cubed bread, making sure the bread mostly covers the bottom of the dish. Add the chicken, grated onion, garlic, carrot, dried noodles, thyme, parsley, cayenne and a pinch of salt + pepper. Sprinkle the gouda cheese on top and add the zucchini. Add in the chicken broth (starting with 2 cups), wine, greek yogurt, butter and eggs.
- Using clean hands (I prefer using my hands) or a spatula, mix all the ingredients up until the bread is well moistened and everything is evenly distributed. If the mixture seems dry, add more broth until well moistened.
- Sprinkle the corn flakes over top the dish, cover with foil and bake on the middle rack for 30 minutes.
- After 30 minutes, remove the foil and continue baking for 25-30 minutes or until the top is lightly golden and the casserole is no longer jiggly.
- Remove and let sit 5 minutes before serving.
- Serve with fresh herbs if desired.
My Go-To Comfort Food: A Healthier Twist on a Classic Casserole
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant juggling act. I need recipes that are not only nutritious but also quick and easy to prepare, leaving me with more time to spend with my family. This healthier chicken and zucchini noodle casserole is my absolute go-to when I need a comforting, satisfying meal that doesn't compromise on taste or health. It’s incredibly versatile; you can easily adapt it to whatever ingredients you have on hand, making it a perfect weeknight dinner solution.
The inspiration for this recipe comes from my grandmother, a woman whose kitchen was always filled with the aroma of warmth and love. She had a classic chicken and noodle casserole recipe that was a family favorite, but it was, let's be honest, a bit heavy. I wanted to retain the comforting essence of her dish but lighten it up, making it a more regular part of our diet. This meant swapping out some ingredients, focusing on lean protein and increasing the vegetable content. The result is a dish that's both familiar and fresh, packed with flavor and nutrition.
One of the key changes I made was incorporating zucchini noodles. This adds a delightful texture and a substantial boost of vitamins and minerals. Zucchini noodles, or "zoodles," are a fantastic way to sneak in extra vegetables without sacrificing flavor. I also reduced the amount of heavy cream and cheese, opting for Greek yogurt instead. Greek yogurt adds a creamy texture without the excessive calories and fat. The result is a dish that's still rich and flavorful, but significantly healthier.
The breadcrumb topping is another element that can be easily customized. My grandma always used crushed potato chips, which I still love sometimes. However, for a lighter touch, I’ve found that a mixture of crushed cornflakes and Ritz crackers provides a wonderfully crisp and flavorful topping. This is a great way to experiment with different textures and tastes. Using whole-grain bread adds fiber and nutrition to the base of the casserole, adding depth and flavor.
This recipe is a testament to the power of adapting classic dishes to fit a modern lifestyle. It's a reminder that healthy eating doesn't have to be boring or complicated. With a few simple substitutions and a focus on fresh, wholesome ingredients, you can create delicious and nourishing meals that your whole family will love. The beauty of this dish lies in its adaptability. Feel free to experiment with different vegetables, cheeses, and herbs to create your own unique variation. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple enough for anyone to master.
Beyond the ease of preparation and delicious flavor, this casserole also boasts a considerable nutritional advantage. It's a great source of lean protein from the chicken, along with vitamins and minerals from the vegetables. The use of whole-grain bread ensures a good dose of fiber, which aids in digestion and keeps you feeling full and satisfied. Moreover, it's a perfect meal-prep option – prepare it ahead of time, and you'll have a healthy and delicious dinner ready to go whenever you need it.
So, the next time you’re looking for a quick, healthy, and satisfying meal that the whole family will enjoy, give this healthier chicken and zucchini noodle casserole a try. I guarantee it will become a new family favorite. The combination of flavors is simply irresistible and will leave you craving more. The joy of creating something delicious and nourishing is a reward in itself; it’s a labor of love that nourishes not just the body, but the soul. Enjoy!
Tips and Variations
- Leftover Chicken: Don't throw away those leftover roasted chicken! Use it instead of raw chicken to cut down on prep time.
- Vegetable Swap: Feel free to substitute other vegetables like broccoli, bell peppers, or mushrooms for some of the zucchini.
- Cheese Options: Experiment with different cheeses like cheddar, Monterey Jack, or even a blend of Italian cheeses.
- Spice it Up: Add a pinch of red pepper flakes for an extra kick.
- Herb Variations: Experiment with other herbs like rosemary, oregano, or basil.
- Gluten-Free Option: Use gluten-free bread and noodles.
