This loaded chicken, zucchini, and squash bake is a hearty one-dish dinner packed with tender vegetables, cooked chicken, crispy bacon, and plenty of melted cheddar and Parmesan. It is comforting, flavorful, and easy to prepare with rotisserie chicken or leftover cooked chicken.
The vegetables provide freshness and moisture, while the bacon and cheese add a rich, savory flavor. It is perfect for a family dinner, meal prep, or a satisfying low-carbohydrate meal.
Why You’ll Love This Recipe
- Uses convenient cooked chicken.
- A great way to use fresh summer vegetables.
- Includes zucchini, yellow squash, tomatoes, and onion.
- Topped with bubbling cheddar and Parmesan.
- Easy to assemble in one baking dish.
- Works as a main course or hearty side dish.
- Ready in about an hour.
Ingredients
- 2 medium zucchini, sliced.
- 2 medium yellow squash, sliced.
- 2 tomatoes, diced.
- ½ white onion, chopped.
- 2 cups cooked chicken, shredded or diced.
- 4–6 slices bacon, cooked and crumbled.
- 8 ounces sharp cheddar cheese, shredded.
- ½ cup grated Parmesan cheese.
- 2 tablespoons olive oil.
- ½ stick butter, melted.
- 1 teaspoon garlic powder.
- 1 teaspoon dried oregano.
- Salt and black pepper, to taste.
Instructions
Prepare the oven and baking dish
Preheat the oven to 375°F.
Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil.
Season the vegetables
Add the sliced zucchini, yellow squash, diced tomatoes, and chopped onion to a large bowl.
Drizzle the vegetables with olive oil. Add the garlic powder, dried oregano, salt, and black pepper.
Toss gently until everything is evenly coated.
Layer the casserole
Spread half of the seasoned vegetable mixture across the bottom of the baking dish.
Add the cooked chicken in an even layer, followed by the crumbled bacon.
Top with the remaining vegetables and spread them evenly across the dish.
Add the cheese
Sprinkle the shredded cheddar and grated Parmesan over the top of the vegetables and chicken.
Drizzle the melted butter evenly over the entire casserole. The butter helps the cheese brown and adds extra richness to the dish.
Bake
Cover the baking dish tightly with aluminum foil and bake for 25–30 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is bubbling and golden brown.
For a darker, crispier topping, place the casserole under the broiler for 1–2 minutes. Watch it carefully so the cheese does not burn.
Allow the casserole to cool for several minutes before serving.
Recipe Tips
Pat the vegetables dry
Zucchini, yellow squash, and tomatoes release liquid during baking. Patting the sliced vegetables dry before seasoning can help reduce excess moisture.
Use cooked chicken
Rotisserie chicken is convenient and flavorful, but leftover baked, grilled, or poached chicken works just as well.
Cook the bacon first
Cook the bacon until crisp, then drain it on paper towels before crumbling. This keeps the casserole from becoming too greasy.
Do not overbake
The casserole is ready when the vegetables are tender and the cheese is melted and golden. Overbaking can make the vegetables soft and watery.
Let it rest
Allow the bake to rest for 5–10 minutes after removing it from the oven. This helps the juices settle and makes it easier to serve.
Ingredient Substitutions
Chicken
Use cooked turkey instead of chicken, or replace the poultry with cooked sausage for a richer casserole.
Cheese
Sharp cheddar can be replaced with Monterey Jack, Colby Jack, mozzarella, provolone, or a Mexican cheese blend.
Bacon
Turkey bacon or pancetta can be used instead of regular bacon. For a meat-free version, leave it out and add smoked paprika for extra flavor.
Vegetables
Add sliced mushrooms, bell peppers, spinach, corn, or eggplant. Keep the overall quantity of vegetables similar to avoid overfilling the baking dish.
Butter
Replace melted butter with additional olive oil if preferred.
Serving Suggestions
Serve this loaded chicken bake with:
- A crisp green salad.
- Steamed broccoli.
- Cauliflower rice.
- Roasted potatoes.
- Crusty bread.
- Garlic bread.
- Fresh parsley or basil.
- A spoonful of sour cream or Greek yogurt.
Because the dish includes chicken, vegetables, and cheese, it can be served on its own as a complete dinner.
Make-Ahead Instructions
You can assemble the casserole several hours before baking. Cover it tightly and refrigerate until ready to cook.
If baking directly from the refrigerator, add approximately 5–10 minutes to the covered baking time. Make sure the chicken is thoroughly hot before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave, or place the casserole in a covered oven-safe dish and warm it at 350°F until heated through.
Freezing is not recommended because the zucchini, squash, and tomatoes may release excess water after thawing.
Frequently Asked Questions
Can I use raw chicken?
This recipe is written for cooked chicken. If using raw chicken, cut it into small pieces and make sure it reaches an internal temperature of 165°F before serving. You may need to extend the baking time.
Can I use chicken breast instead of rotisserie chicken?
Yes. Cooked chicken breasts work well, although chicken thighs provide a richer flavor and remain more tender.
Why is my casserole watery?
The vegetables naturally contain a lot of moisture. Pat them dry before assembling, avoid overcrowding the dish, and let the casserole rest before serving.
Can I make this casserole without bacon?
Yes. Simply omit the bacon or replace it with turkey bacon, pancetta, cooked sausage, or smoked paprika.
Is this recipe low-carb?
The recipe is relatively low in carbohydrates because it does not include pasta, rice, or potatoes. However, the exact carbohydrate content will depend on the vegetables and portion size.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
- Calories: 350 kcal.
- Protein: Primarily from the chicken, cheddar, Parmesan, and bacon.
- Fat: Mainly from the cheese, bacon, olive oil, and butter.
- Carbohydrates: Primarily from the zucchini, squash, tomatoes, and onion.
Nutrition values are estimates and will vary depending on the type of chicken, amount of bacon, cheese brands, and portion size.
