Of course, I’m currently writing this as I munch on this exact thing for lunch today. This super easy casserole dish has become a staple in our house and it came from a dinner “experiment” (my sister-in-law LOVES whipping up different things in the kitchen based on the ingredients she has available). It’s also been a go-to for some of my meal train mama’s.
A few things worth keeping in mind before we get started. First, I prepare this meal in a glass 9×13″ casserole dish. Several of my picky kids won’t eat it, LOL, but my husband and I both enjoy it and will devour the leftovers. I’d say that with the ingredient amounts I will list, this meal makes somewhere near 8-10 serving depending on how large each is.
Additionally, feel free to change the ratios. Hate onions? Skip them. LOVE chicken? Load that baby up. Zucchini is bomb dot com? Put 5 in. Have fun with it. Experiment yourself.
Let’s just dive in to the recipe, shall we? You can also print the recipe here!
Ingredients
- 3-4 Chicken Breasts (depending on size)
- 4 Tablespoons Cajun Seasoning (homemade, recipe below)
- 2-3 Zucchini’s, chopped (depending on size)
- 3-4 Cloves Garlic, minced
- 1/2 Large Sweet Onion, chopped
- 1 Package of Cream Cheese, softened
- 1/4 Cup Sour Cream
- 1/2 Cup Sharp Cheddar Cheese, Shredded
- 2-3 Cups Rice (depending on preference)
Cajun Seasoning
- 2 tablespoons (each)
- Paprika
- Garlic Powder
- 1 tablespoon (each)
- Salt
- Black Pepper
- Onion Powder
- Add these to taste:
- Cayenne Pepper
- Oregano
- Thyme
Instructions
Step 1: Preheat oven to 375 degrees. In a large mixing bowl combine the zucchini, garlic, onion, cream cheese, sour cream, and sharp cheddar cheese. Blend well and set aside.
Step 2: Cover the bottom of the pan with a layer of cajun seasoning. Place the chicken breasts on top and cover. Leave them whole, or slice them and stuff mixture into center. Cover the chicken breasts with another layer of cajun seasoning, and add the remainder of the mixture to the pan. Cover the dish with aluminum foil and place in the oven for 45-50 minutes, or until the chicken is fully cooked. Start rice.
Step 3: Take dish out of oven and remove tin foil. Allow it to cool. Once cooled, shred chicken into smaller pieces and serve over rice. Enjoy!
