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Tuna Pasta Salad with Lemon and Dill Recipe

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4.3 from 1 review

This hearty Chicken Zucchini Casserole combines tender seared chicken with fresh zucchini, sweet corn, and a rich, creamy cheese sauce. Topped with buttery panko breadcrumbs and baked until golden and bubbly, it’s a comforting one-pan meal perfect for weeknight dinners.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 pound Boneless Chicken Breast, cut into 1.5 inch pieces
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt and Pepper

Vegetables and Aromatics

  • 2 medium Zucchini, chopped
  • 1.5 cups Sweetcorn
  • 2-3 Garlic cloves, minced
  • 2-3 Green onions, chopped (both white and green parts)

Dairy and Sauce

  • 4 tablespoons Butter, divided
  • 1 teaspoon Flour
  • 1/2 cup Chicken Stock
  • 1/2 cup Sour Cream
  • 1 teaspoon Dijon mustard
  • 1.5 cups Shredded Cheese

Topping

  • 1 cup Panko Breadcrumbs

Instructions

  1. Preheat oven: Preheat your oven to 380°F (193°C) to prepare for baking the casserole.
  2. Prepare buttered breadcrumbs: In a bowl, melt the remaining butter and mix it thoroughly with the panko breadcrumbs to coat them evenly. Set aside.
  3. Sear chicken: Heat 1 tablespoon of butter in an oven-proof 12-inch skillet over medium heat. Toss the chicken pieces with Italian seasoning, paprika, salt, and pepper. Place the chicken in the hot skillet in a single layer and sear undisturbed for 2-3 minutes, then toss to brown all sides.
  4. Add garlic and flour: Lower the heat and add minced garlic and flour to the skillet. Toss and stir continuously for about one minute to cook the flour without burning or browning.
  5. Deglaze with chicken stock: Pour in the chicken stock while stirring to release any flour stuck at the bottom and create a smooth base for the sauce. Mix everything well.
  6. Add vegetables and sauce ingredients: Turn off the heat. Add chopped zucchini, sweet corn, chopped green onions, sour cream, Dijon mustard, and shredded cheese to the skillet. Mix thoroughly and smooth the top with the back of a spatula.
  7. Top with breadcrumbs and bake: Sprinkle the buttered panko breadcrumbs evenly over the casserole. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the breadcrumb topping is toasted and golden brown.

Notes

  • Using an oven-proof skillet allows you to sear and bake in the same pan, minimizing cleanup.
  • Adjust the seasoning to taste, especially salt and pepper.
  • Feel free to substitute the vegetables according to seasonality or preference.
  • Let the casserole rest for 5 minutes after baking before serving to set.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/tuna-pasta-salad-with-lemon-and-dill-recipe/