Ingredients:

  • 2 boneless, skinless chicken breasts (about 1.5 lbs / 680g), cut into 1-inch cubes
  • 2 medium zucchini (about 1 lb / 450g), thinly sliced
  • 1 medium yellow onion (about 8 oz / 225g), diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon dried Italian seasoning (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 4 tablespoons (2 oz / 57g) unsalted butter
  • 4 tablespoons (1.4 oz / 40g) all-purpose flour
  • 3 cups (24 fl oz / 710ml) milk (whole or 2%)
  • 1/4 teaspoon nutmeg (1.25ml)
  • 2 cups (8 oz / 225g) shredded cheddar cheese, divided (reserve 1 cup for topping)
  • 1/2 cup (4 oz / 113g) sour cream or crème fraîche
  • 1 cup panko breadcrumbs (2 oz / 57g)
  • 2 tablespoons (1 oz / 28g) melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Toss the chicken, zucchini, onion, garlic, olive oil, Italian seasoning, salt, and pepper together in a bowl.
  2. Heat the chicken and vegetable mixture in a large skillet over medium-high heat until cooked through, then set aside.
  3. Melt butter in the same skillet. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and cook until thickened (about 5 minutes). Stir in salt, pepper, and nutmeg.
  4. Remove from heat. Stir in 1 cup of cheddar cheese and sour cream until melted and smooth. Add the sautéed chicken and zucchini mixture to the cheese sauce and stir to combine.
  5. Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of cheddar cheese.
  6. Combine panko breadcrumbs and melted butter in a small bowl. Sprinkle evenly over the cheese.
  7. Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.