Chicken Zucchini Casserole With Avocado
Sam Jones/Quinn Brein
Makes 6 to 8 servings
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This chicken casserole is great for summer! Simply put zucchini, water chestnuts, and chicken into a casserole dish and pour sauce over the top. Bake and then top with cheese, avocadoes, and almonds for a high-protein, low-carb meal!
1/2 cup slivered almonds
3 to 4 cups chopped cooked chicken
3 cups thinly sliced zucchini
1 can (8 ounces) water chestnuts, drained and coarsely chopped
2 cups chicken broth
2 chicken bouillon cubes or 2 teaspoons chicken bouillon granules
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup grated Monterey Jack cheese
2 medium avocados, pitted, peeled, and thinly sliced
Preheat oven to 350°F. Grease a large casserole with a lid.
Spread almonds in a single layer on a baking sheet. Bake until lightly browned, about 5 minutes, then set aside to cool.
Put chicken, zucchini, and chestnuts into prepared casserole and set aside.
In a pan over medium heat, warm broth. Add bouillon cubes and stir to dissolve.
In another pan over low heat, melt butter. Add flour and whisk to combine, cooking for 1 minute, stirring constantly. Slowly add chicken broth, stirring constantly, and cook until sauce is smooth and thickened, about 5 minutes. Pour sauce over ingredients in casserole. Cover and bake for 30 minutes. Sprinkle grated cheese on top and return to the oven, uncovered, to bake for 15 minutes, or until cheese melts. Arrange avocado slices on top of casserole. Sprinkle with almonds.
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