# What You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, cubed or shredded (about 2 medium chicken breasts)
→ Vegetables
02 - 3 medium zucchinis, sliced into 1/4-inch rounds
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce
05 - 1 1/2 cups Alfredo sauce (store-bought or homemade; gluten-free if needed)
06 - 1/2 cup sour cream
→ Cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Optional Garnish
12 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
02 - In a large skillet over medium heat, warm a splash of olive oil. Add chopped onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for an additional minute.
03 - Add sliced zucchini to the skillet and cook for 5 minutes, stirring occasionally, until just tender but not overly soft. Remove skillet from heat.
04 - In a large mixing bowl, gently combine cooked chicken, sautéed vegetables, Alfredo sauce, sour cream, dried Italian herbs, salt, and black pepper until evenly distributed.
05 - Transfer mixture to the prepared casserole dish, spreading evenly. Sprinkle mozzarella and Parmesan cheese over the top.
06 - Bake uncovered for 25 to 30 minutes, allowing the casserole to bubble and cheese to develop a golden-brown crust.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley prior to serving for a fresh finish.
