• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bowl Me Over
  • Home
  • Recipes
  • Subscribe
  • Instant Pot Guide
  • About Me
    • Privacy Policy
    • Contact Me
    • Work with Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Chicken and Poultry

    Tex Mex Chicken and Zucchini

    Published: Jul 13, 2021 · Modified: Dec 3, 2021 by Bowl Me Over · 4 Comments

    This delicious skillet meal is a great one pot recipe. It takes only 30 minutes to make!
    Jump to Recipe Jump to Video Print Recipe

    Tex Mex Chicken and Zucchini is a one pot meal. It's creamy, easy to make and delicious! It's flavorful and stuffed with zucchini and topped with cheese. Even your pickiest eaters will have a hard time saying no to this meal!

    Love this meal? Be sure to try the Taco Spaghetti Recipe next - it a real family favorite!

    Ground Chicken and Zucchini casserole in cast iron skillet with spoon.
    Jump to:
    • ❤️ Why you'll love this recipe  
    • 🗒️ Ingredients
    • 🔪 Instructions
    • 🙋‍♀️ FAQ's
    • 👍 Tips
    • 📓 Variations
    • Serving suggestions
    • Related recipes
    • Tex Mex Chicken and Zucchini Recipe

    ❤️ Why you'll love this recipe  

    Chicken and Zucchini cooked in one skillet with onions and a melted cheese sauce on top. One pan, easy and a delicious 30 minute meal!

    Double this recipe, it's unbelievably delicious! It's filled with fresh ingredients and though they are simple ingredients, it's just the best combination.

    This is one of my favorite easy ground chicken recipes - I hope you really enjoy it!

    🗒️ Ingredients

    Ingredients to make casserole dish.
    Ingredients for Tex Mex Chicken and Zucchini Skillet Recipe

    For the exact measurements for the ground chicken recipe, please refer to the recipe card at the bottom of this post. 

    • ground chicken - though you can certainly substitute lean ground beef, turkey or pork as well well as boneless skinless chicken breasts.
    • four medium zucchini and large red onion - great way to use up large zucchini and onions! You can also substitute yellow squash and green onions.
    • shredded cheese - for cheesy goodness.
    • cream of chicken soup - tops this off for creamy goodness. None in the pantry? Substitute with cream of mushroom or celery.
    • salsa, chili powder and ground cumin - lots of warm spices for tons of flavor. If you'd prefer less heat, substitute ½ black pepper for the chili powder.

    🔪 Instructions

    step by step direction to make casserole dish.
    Ground Chicken Casserole

    Tex Mex Chicken and Zucchini comes together super quick! For the complete instructions scroll to the bottom, here's a a quick overview to show you how easy it is to make!

    1. Brown the chicken in a large deep skillet over medium-high heat.
    2. Add the onions and zucchini, move vegetables around to sauté.
    3. Add the spice mixture, season with cumin and chili powder.
    4. Whisk together the salsa and cream of chicken soup.
    5. Pour on top of the casserole.
    6. Top with cheese.
    7. Bake the Mexican Chicken until hot and bubbly!

    🙋‍♀️ FAQ's

    Can I substitute the meat?

    Absolutely, you can substitute the meat with ground, beef, turkey or pork. Additionally you can use cubed chicken.

    How do I make this vegetarian?

    Substitute the ground chicken with two cans of drained black beans. Use cream of celery soup in place of the chicken - delicious!

    How do I know if the zucchini is good?

    Fresh zucchini should be dark green in color and firm. When you slice into it the flesh will be creamy yellow or white.

    How long will it last?

    Zucchini's last quite a while in the fridge at least a week or two.

    Don't wash it before you store it. Keep it in a plastic or paper bag unsealed so the air can circulate. Store in the vegetable drawer in the fridge.

    How can you tell if it's went bad?

    It will be super soft, the skin will be dull and you'll be able to see bad spots and decay. It's pretty obvious!

    Does it need to be peeled?

    If it has been coated in wax, it needs to be peeled but that isn't a common practice in our area. I never peel them. Of course if it's fresh zucchini from your garden or the farmers market, that's never a problem!

    How do you prepare the zucchini?

    Wash it well, slice off the end and the stem. Slice it lengthwise and then into half moons.

    Can you freeze Chicken and Zucchini

    Unfortunately zucchini doesn't freeze well. It becomes watery and looses it's texture.

    Cast Iron skillet chicken casserole
    Skillet Chicken and Zucchini

    👍 Tips

    Cast iron skillet is the way to go here! It browns the meat beautifully and holds up to baking in the oven. From there it goes right to the dinner table for serving, just be sure you wrap the handle of the skillet.

    If you prefer, use a large nonstick skillet will work as well.

    It's an easy dish and a great skillet dinner the whole family will love!

    📓 Variations

    You can easily stretch out this meal by adding additional ground chicken or canned, drained beans - I've used pinto, kidney or black beans. Those are great additions!

    Adding one cup cooked rice or brown rice to the skillet. Sprinkling in a packet of taco seasoning will give it even more flavor.

    Taco seasoning is a great substitution if you don't have the spices. Use 1 or 2 teaspoon taco seasoning to taste.

    The addition of a cup of sweet corn is tasty as well. A couple of medium bell peppers would be tasty too. If you like spice then add some zip with cayenne pepper or red pepper flakes.

    Topping the casserole with shredded cheddar or a cup of colby jack cheese and a sprinkle of fresh cilantro plus a dollop of sour cream is AMAZING!

    Dish filled with casserole serve with tortilla chips.
    Ground Chicken Skillet Recipe

    Serving suggestions

    Serve this easy Skillet Chicken and Zucchini with chips, and minced fresh herbs. A small cup cilantro would be great as garnish or to pass at the table. Serve it over rice, pasta or with warm tortillas, YUM!

    Other side dishes I'd recommend are great Southwest Salad or this Mexican Street Corn dish both would be perfect served with this meal!

    Related recipes

    I love Chili Mac and Cheese. It's always been one of my favorite meals! One Pot Lasagna Soup or Skillet Chicken and Potatoes are comfort meal classics!

    This Rotel Chicken Casserole is filled with cheese, tender chicken and the best Tex Mex flavor! Your family will love this casserole - you'll love it because it's so simple and good!

    Another fantastic cast iron skillet meal is Salisbury Steak! It makes its own gravy, it's easy to make and delicious!

    If you still have some zucchini to use, try this recipe for Zucchini Bread next!

    Ground Chicken and Zucchini casserole in cast iron skillet with spoon.
    Print Recipe Pin Recipe
    5 from 6 votes

    Tex Mex Chicken and Zucchini Recipe

    This delicious skillet meal is a great one pot recipe. It takes only 30 minutes to make!
    Prevent your screen from going dark
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Dish
    Cuisine: American
    Servings: 4
    Calories: 383kcal
    Author: Deb Clark
    As an Amazon Associate I earn from qualifying purchases.

    Equipment

    • Cast Iron Skillet

    Ingredients

    • 1 lb. ground chicken can substitute ground turkey or beef.
    • 4 zucchini four small zucchinis sliced. You need about six cups.
    • 1 large onion diced
    • 1 can cream of chicken soup
    • 1 cup salsa
    • 1 cup colby jack cheese or cheddar cheese, shredded
    • 1 ½ teaspoon ground cumin
    • 1 teaspoon chili powder

    Instructions

    • Preheat the oven to 375 degrees.
    • Heat olive oil over medium heat in a large deep skillet. Saute the chicken until it's golden brown and no longer pink. Drain if necessary. While it's cooking, dice the onion and slice the zucchini.
    • Add the onions and zucchini to the browned meat. Season with cumin and chili powder. Move mixture around and saute for 6-8 minutes just until the onions begin to soften.
    • Remove the meat mixture from the heat. Stir the cream of chicken soup together with the salsa. Pour over the skillet. Top with shredded cheese.
    • Place uncovered in the oven for 15 minutes. Bake until hot and bubbly and all of the cheese melted.
    • If desired top with diced tomatoes and cilantro. Serve over rice or with chips - enjoy!

    Video

    Notes

    You can substitute ground turkey or beef for the chicken. Double the recipe if you're feeding a crowd and serve with warm tortillas 

    Nutrition

    Calories: 383kcal | Carbohydrates: 20g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 1266mg | Potassium: 1414mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1232IU | Vitamin C: 38mg | Calcium: 223mg | Iron: 4mg
    Tried this Recipe? Pin it Today!Mention @BowlMeOver or tag #BowlMeOver!

    Sign up for my recipes here!!

    Don't worry, we'll never share your email.

    Originally published June 23, 2020 - Updated July 17 to improve instructions.

    « Cuban Slider Recipe
    Homemade Alphabet Soup Recipe »

    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Reader Interactions

    Comments

    1. Joanne

      November 03, 2021 at 4:09 pm

      5 stars
      I have one question; How many serving does this make so I can kind of figure out the calories? I love this recipe btw, 3rd time I've made it since the middle of summer! Yummy!

      Reply
      • Bowl Me Over

        November 04, 2021 at 7:26 pm

        Hey Joanne - I'm so sorry I missed your comment yesterday! It's so yummy, isn't it?!! I have this at four servings. And that's pretty generous as well. The caloric content is at the bottom of the recipe card. I hope that help! I'm glad you're enjoying this recipe!

        Reply
    2. Lois

      June 25, 2020 at 6:26 pm

      5 stars
      I will be making this this next week. I have all the ingredients I need. It just looks so good.

      Reply
      • Bowl Me Over

        June 27, 2020 at 4:50 pm

        Thanks Lois! I know you'll really enjoy this meal - it's one of our favorites!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    How I started over in life by Debra Clark
    Why soup means so much to me.

    Welcome to Bowl Me Over! My name is Debra and I'm the Soup Queen! I send warm greetings from sunny California.

    More about me →

    Great Casserole Recipes

    Reader Favorites

    • Creamy Beef Noodle Casserole Recipe
    • Grilled Teriyaki Chicken Skewers
    • Cheesy Pineapple Casserole
    • Crock Pot Steak and Potatoes
    • Air Fryer Pineapple
    • Easy Chicken Casserole with Stuffing

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Categories

    Cinco de Mayo Party Food

    What's hot!

    • Creamy Beef Noodle Casserole Recipe
    • Classic Tuna Noodle Casserole
    • Stuffed Bell Pepper Casserole
    • Creamy Taco Spaghetti Recipe

    More from the blog

    • One Pot Rigatoni Bolognese
    • Roasted Grape Crostini Recipe
    • Homemade Pistachio Ice Cream Recipe
    • Butterscotch Pudding Dessert
    Easy Chicken Casserole Recipes

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me
    as featured in

    Contact

    • Contact
    • Work with Me

    Copyright © 2022 Debra Clark