Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 medium zucchini, sliced into half-moons
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium-high heat and brown the chicken pieces for 5 minutes until golden.
  3. In a large mixing bowl, combine the sliced zucchini, diced onion, and minced garlic.
  4. Fold in the softened cream cheese, heavy cream, Italian seasoning, and smoked paprika, stirring until the vegetables are coated in a thick glaze.
  5. Stir the browned chicken pieces into the vegetable and sauce mixture.
  6. Transfer the mixture into a 9x13 inch baking dish, spreading it evenly.
  7. Top the casserole with shredded mozzarella and grated Parmesan cheese.
  8. Bake for 40 minutes until the topping is bubbly and golden brown.
  9. Garnish with chopped fresh parsley before serving.