OK, I really wanted to call this Chicken Zoodle Casserole but some people may not know what zoodles are. What! Well there probably are a few out there, right? In fact, you can actually make this zucchini noodle spaghetti casserole with regular pasta but I try to go the more healthy route since my husband and I are watching our diets.
I actually saw this recipe first in our local supermarket flyer where they used ground beef and spaghetti. I adapted it to make it a little healthier by exchanging rotisserie chicken for the beef and zucchini noodles for the pasta.
Except for making the zucchini noodles, which is super easy with a mandolin or spiralizer, the recipe came together quickly. When served with a side salad and a loaf of whole-grain crusty bread, made a healthy and very tasty dinner.
Many grocery stores now have zucchini noodles available in the produce section. It makes this zoodle casserole even easier to prepare.
You can also make this zucchini noodle spaghetti bake the night before and cook it when you get home from work or make it and freeze it in portions to use for lunches or nights when you just don't feel like cooking.
Chicken Zucchini Spaghetti Casserole
- 2 organic zucchini (or 8-oz spaghetti pasta)
- 1 rotisserie chicken, chopped (or any 1-lb cooked chicken)
- 1 cup onion, chopped
- ½ cup red, orange, or yellow bell pepper, chopped
- 3 eggs
- 1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 2-½ cups Sargento 6 Italian Cheese Blend
- 1 24-oz jar favorite pasta sauce (I like the tomato basil flavor)
Prepare zoodles (zucchini noodles) by first washing the zucchini well. At this point, you can either leave the peel on (only if organic) or peel if not. Cut off each end of the zucchini. Using the thin blade on your mandolin, run the zucchini lengthwise over the blades. When you get close to the seeds, turn the zucchini over and repeat on the other side. Do not use the seeded part as the noodles will not hold together.
Place the noodles in a colander to dry out and let them sit for about 15 minutes. Then wrap in a paper towel and squeeze lightly to get out as much moisture as possible. Now we are ready to use them in our dish.
Preheat oven to 400 degrees. Spray a 13x9-inch casserole dish with non-stick spray.
In a large bowl, combine chicken, onion, peppers, 1 egg, and seasonings. Mix well then spread the mixture in the prepared casserole dish.
Rinse bowl, then whisk remaining 2 eggs and combine with zoodles and 1-½ cups cheese. Spread the mixture over the chicken mixture in the casserole dish.
Pour sauce over everything then top with remaining cheese.
Bake for 30-35 minutes, a little longer if it has been in the refrigerator, or until cheese is bubbling and brown. Let stand 5-10 minutes to make it easier to serve.
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Check out these recipes for more main meal deliciousness!
- Cheesy Chicken Roll Ups with spinach and Italian cheeses.
- Chicken Cacciatore made in the Instant Pot for a quick and easy meal.
- Tex-Mex Pork with Tomato Corn Salsa
- Keto Chicken Broccoli Casserole with bacon, Gouda cheese, and cauliflower rice.
Find more healthy casserole recipes here on 2CM!
This post has been updated and was first published on March 11, 2015.