Ingredients:

  • 2 cups (300g) cooked chicken breast, cubed or shredded
  • 1 lb (450g) zucchini, sliced into half-moons
  • 1/2 lb (225g) yellow squash, sliced into half-moons
  • 1/2 cup (50g) diced yellow onion
  • 2 cloves (6g) garlic, minced
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 1 tsp (5ml) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (115g) shredded mozzarella cheese
  • 1/2 cup (50g) grated parmesan cheese
  • 1 tbsp (15ml) melted butter
  • 1/4 cup (10g) panko breadcrumbs
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Preheat oven to 375°F (190°C). Heat a skillet over medium-high heat with a drizzle of oil.
  2. Add the zucchini, yellow squash, and onion to the skillet. Sauté for 5–7 minutes until the edges are slightly translucent and moisture has evaporated.
  3. Stir in the minced garlic and cook for the final 60 seconds until fragrant.
  4. In a large mixing bowl, combine softened cream cheese, sour cream, oregano, salt, and pepper. Stir until smooth.
  5. Fold the sautéed vegetables and cooked chicken into the creamy binder until evenly coated.
  6. Transfer the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  7. In a small bowl, toss mozzarella, parmesan, and panko with melted butter, then sprinkle evenly over the casserole.
  8. Bake for 20–25 minutes until the sauce is bubbling and the cheese is deep golden brown.