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Creamy Chicken Zucchini Casserole

Servings: 6

Ingredients

  • 1 Tbsp avocado oil or olive oil plus extra to grease your baking dish
  • 2 Tbsps ghee or grass-fed butter divided
  • 2 lbs boneless skinless, chicken breasts or thighs, cut into bite-sized cubes
  • 4 fresh garlic cloves minced
  • 2 large zucchini cut into bite-sized cubes
  • 1 large red bell pepper diced
  • 1-2 red chili peppers seeded and chopped
  • 2 Tbsps Arrowroot powder or cornstarch
  • 1 cup chicken bone broth
  • 2/3 cup full-fat coconut milk or grass-fed whole cow's milk
  • 1/2 cup cream cheese room temperature
  • 1 cup shredded mozzarella or cheddar cheese
  • sea salt and ground pepper to taste
  • a handful of freshly chopped parsley to garnish

Instructions

  • Preheat your oven to 400 degrees f.
  • Very lightly spritz or rub a large baking dish with avocado oil or ghee/butter to lightly grease your dish.
  • Add 1 Tablespoon of oil and 1 Tablespoon of butter/ghee in a large skillet over medium-high heat.
  • Add in your chicken cubes, lightly season with sea salt and freshly ground black pepper then cook, stirring occasionally, until nicely golden brown, about 7-8 minutes. During the last minute, stir in your minced garlic and continue cooking.
  • Transfer your browned chicken to your prepared baking dish.
  • In the same preheated skillet, add zucchini, bell pepper, and chili peppers.
  • Saute, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
  • Transfer veggies to the dish with your chicken and stir to combine.
  • In the same skillet melt the remaining tablespoon of butter/ghee over low heat.
  • Add in the Arrowroot powder or cornstarch and stir continuously for 1 minute.
  • Gradually and slowly drizzle in both the broth and milk, stirring continuously until it starts to bubble and there are no visible lumps.
  • Stir in your cream cheese and the shredded cheese then season this sauce to your taste with sea salt and freshly ground black pepper.
  • Pour your sauce over the chicken and veggies in the baking dish using a spatula to get every last drop.
  • Bake in your preheated oven until golden brown and bubbly, around 20 minutes.
  • Garnish with chopped parsley.