Pioneer Woman Inspired Chicken Zoodle Casserole
    Servings Prep Time
    4people 3hours
    Cook Time
    45minutes
    Servings Prep Time
    4people 3hours
    Cook Time
    45minutes
    Ingredients
    Instructions
    1. A few hours before you intend to cook the meal, spiralize your zucchini into zoodles, salt them generously and place them in an airtight container in the refrigerator. When ready to cook, put them through a salad spinner and spin 4 or 5 times to remove excess salt and water.
    2. Preheat your oven to 350 degrees.
    3. If you haven’t already cooked your chicken, be sure to cook it thoroughly, using whatever method you like best. The result should be one pound of cooked chicken pieces (or shredded chicken, if using a rotisserie chicken).
    4. To a large bowl, add zoodles, diced vegetables, chicken, and spices. Toss with tongs until fully mixed.
    5. Add cream of mushroom soup and use tongs to incorporate it into the entire bowl of zoodles, meat and cheese.
    6. Add the mixture to a 9 x 13 casserole dish and top with shredded cheese. Bake about 45 minutes or until cheese on top is done to your liking.
    Recipe Notes
    • As I said, zoodles hold a LOT of water. You might consider using extra soup to make up the difference, but then your dish will be quite saucy. This, in my estimation, is not necessarily a bad thing.
    • Halfway through cooking, I actually drained much of the water by tipping the casserole dish over a bowl and pulling the casserole back with a heat-resistant rubber spatula.