Zucchini, Chicken & Potato Casserole
Published Aug 16, 2022
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With browned potatoes, zucchini, chopped chicken sprinkled with parsley, and a few other basic ingredients, this is a delicious dish for a casual evening and it’s something the whole family will love! The combination of flavor and texture gives this simple dinner really impressive character. Almost everything is better with cheese, so be sure to add a good dose of mozzarella!

Zucchini, Chicken & Potato Casserole
Ingredients
- 14 ounces chicken breast
- ½ teaspoon sweet paprika powder
- ½ teaspoon dried basil
- ¼ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons olive oil, , divided
- 1 medium white or yellow onion, , chopped
- 1 cup canned tomatoes
- 3-4 medium potatoes
- 2 cloves garlic, , minced
- 1 red bell pepper
- 1 small zucchini
- ½ cup canned corn
- 7 ounces mozzarella cheese
- 4 tablespoons parsley, , chopped
Instructions
- Dice the chicken and toss it in the spices. Heat 2 tablespoons of olive oil in a frying pan and fry the chicken, about 10 minutes, until lightly browned. Towards the end, add the chopped onion and fry together for 3-4 minutes. Add the canned tomatoes, stir, and cook for 5-7 minutes.
- Preheat the oven to 360°F.
- Peel and cook the potatoes in salted water, about 13 minutes. Drain and let cool. When cool enough to handle, cut into slices. Add 2 tablespoons of olive oil and the garlic to the sliced potatoes, and mix.
- Cut peppers and zucchini into slices or half-slices. Drain the corn.
- In a large baking dish, place the cooked chicken and onion, sprinkle with the sliced pepper, then add the corn, and finally arrange the zucchini alternately with the potatoes on top. Bake for 15 minutes, then remove and sprinkle with the mozzarella and fresh parsley. Bake for an additional 10 minutes. Remove from the oven and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.