Chicken Zucchini Casserole

Ingredients

• 2 cups cooked chicken, shredded (about 2 boneless, skinless breasts)
• 3 medium zucchinis, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup cream cheese, softened
• 1/2 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup breadcrumbs (gluten-free if necessary)
• 2 tablespoons olive oil
• 1/4 cup Parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, sliced zucchinis, cherry tomatoes, minced garlic, oregano, basil, salt, and pepper. Stir until the veggies are well coated with the seasonings.
3. In another bowl, mix the softened cream cheese and Greek yogurt until smooth. Add in half of the mozzarella cheese and half of the Parmesan cheese, stirring to combine.
4. Fold the creamy mixture into the chicken and zucchini mixture until everything is evenly coated.
5. Pour the combined mixture into a greased 9x13-inch baking dish, spreading it out evenly.
6. In a small bowl, mix the breadcrumbs, olive oil, and remaining Parmesan cheese. Sprinkle this topping evenly over the casserole.