Chicken Zucchini Casserole Recipe for Camp

This chicken zucchini casserole recipe makes one 9-by-13-inch pan—about 6 generous servings—and works in a home oven, a covered camp Dutch oven, or a lidded skillet on a camp stove. For the most reliable camp version, cook the chicken and rice ahead, pack them cold, and assemble the casserole at camp; raw chicken and uncooked rice are less forgiving over uneven outdoor heat.

The recipe uses cooked chicken, zucchini, rice, cheese, and a creamy sauce. The make-ahead directions and pan-size notes below help you choose a method that fits your gear and group.

Our top picks

Top pickMost Popular Healthy Chicken Casserole Recipes Cookbook:

Check price on Amazon

Also greatThe Ultimate Zucchini Recipe Collection: A Zucchini

Check price on Amazon

Also greatSuper Simple Zucchini Recipes: Easy Ideas for

Check price on Amazon

Also greatThe Totally Not Boring Casserole Cookbook: Homemade

Check price on Amazon

As an Amazon Associate we earn from qualifying purchases at no extra cost to you. Ratings are shown as listed on Amazon.

Ingredients and pan size

Use a 9-by-13-inch (23-by-33-cm) baking dish for six servings. A 2-quart dish is too small for the full batch; halve the ingredients for an 8-inch square dish. For camp cooking, use a 12-inch Dutch oven with a flat bottom, or a 12-inch deep skillet with a tight-fitting lid. A deeper pot will take longer to heat through, so check the center rather than relying only on the clock.

• 3 cups cooked, shredded or diced chicken
• 3 cups zucchini, cut into ½-inch half-moons (about 2 medium zucchini)
• 2 cups cooked rice, cooled
• 1 can (10.5 ounces) condensed cream of chicken soup
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon dried Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1½ cups shredded cheddar cheese, divided
• ½ cup panko breadcrumbs or crushed crackers
• 1 tablespoon olive oil or melted butter
• ½ teaspoon salt, or to taste

Cooked chicken from home, a rotisserie chicken, or safely stored leftover chicken all work. If using salted soup and crackers, start with less added salt. The rice should be cooked before it goes into the casserole; this recipe does not contain enough liquid or cooking time to reliably cook raw rice.

How to make the casserole

1. Heat the oven to 375°F (190°C). Grease the 9-by-13-inch dish. This moderate temperature warms the filling while giving the top time to brown.
2. Prepare the zucchini. Toss it with the salt and leave it for 10 minutes, then blot away surface moisture with a clean towel. This reduces watery sauce, especially when the zucchini is very fresh or large.
3. Mix the sauce. In a large bowl, stir together the soup, sour cream, milk, Italian seasoning, garlic powder, and pepper until smooth.
4. Combine the filling. Fold in the chicken, cooked rice, zucchini, and 1 cup of the cheddar. Spread the mixture evenly in the prepared dish.
5. Add the topping. Mix the breadcrumbs with the olive oil or butter and scatter over the casserole. Add the remaining ½ cup cheddar.
6. Bake for 30–40 minutes. It is ready when the edges bubble and the center is steaming hot. If using a food thermometer, check the center reaches 165°F (74°C), particularly when reheating a chilled make-ahead casserole. Rest for 5–10 minutes before serving so the sauce settles.

Choose the cooking method for your camp setup

These times are estimates, not guarantees: starting temperature, pan material, wind, burner output, and coal condition all change cooking time. For every method, the key check is a hot, steaming center, not a browned top alone.

Camp Dutch oven

Lightly oil the Dutch oven and add the assembled filling. Cover with the lid and use a modest, even bed of coals beneath the pot and on the lid; a 12-inch oven commonly takes around 8–10 coals below and 16–18 above as a starting arrangement, but coal output and weather vary. Rotate the pot and lid about a quarter-turn every 10 minutes to even out hot spots. Begin checking at 30 minutes, add time as needed, and add the crumb topping near the end if you want it crisper. Avoid lifting the lid repeatedly, which lets heat escape.

Camp stove skillet

Choose a heavy 12-inch skillet with a tight lid. Warm the filling over low heat, covered, for 20–30 minutes, stirring gently once or twice so the bottom does not catch; use a heat diffuser if your stove permits one. For a browned top, finish with a small amount of extra cheese and crumbs, then cover again until the cheese melts. A camp-stove skillet steams rather than bakes the topping, so expect a softer finish.

Make-ahead and camp food-safety plan

For the easiest setup, cook the rice and chicken at home, cool them promptly, and refrigerate them in separate shallow containers. Keep perishable ingredients at 40°F (4°C) or colder in a well-packed cooler with enough ice or frozen packs. Assemble the casserole at camp shortly before cooking, or assemble it at home, chill it, and transport it cold. Keep the topping separate until cooking if you want it to stay crisp.

For best texture, use refrigerated prepped ingredients within 1–2 days. Do not leave the assembled casserole sitting at room temperature while the fire or coals are getting ready. Transport dairy and cooked chicken in the cooler, and use a clean utensil for serving. If the cooler has warmed above refrigerator temperature for an extended period, do not rely on smell or appearance to decide whether the food is safe.

Adjustments, substitutions, and common texture problems

• For a smaller group: Halve every ingredient and bake in an 8-inch square dish. Start checking around 25 minutes; a deeper or colder casserole may need longer.
• For a larger group: Make two 9-by-13-inch casseroles rather than doubling the mixture in one deep pan. A deep center heats more slowly, and a very full pan is harder to cook evenly.
• No cooked rice: Use an equal volume of cooked pasta or omit the starch and serve with bread. Do not substitute uncooked rice without changing the liquid and cooking method.
• Less watery casserole: Choose small, firm zucchini, cut it evenly, salt and blot it, and avoid adding extra milk. Large zucchini often contain more seeds and moisture.
• No condensed soup: Make a quick sauce by melting 3 tablespoons butter, whisking in 3 tablespoons flour, then gradually adding 1½ cups milk or chicken broth. Simmer until thick, cool slightly, and mix with the sour cream and seasonings. The result may be less salty, so taste and season before baking.
• Gluten-free option: Use a verified gluten-free condensed soup or homemade sauce, and replace the breadcrumbs with gluten-free crumbs or crushed gluten-free crackers.

The main ingredients are already cooked, so the casserole is primarily reheating and binding them together. A common mistake is turning up the stove or adding many extra coals to speed things up; that can burn the bottom while the middle remains cool. Lower, steadier heat and a center check are more dependable.

Frequently Asked Questions

Can I assemble chicken zucchini casserole the night before?

Yes. Assemble it in the dish, cover, and refrigerate overnight, keeping the crumb topping separate until baking. Bake it cold from the refrigerator and allow extra time, checking that the center reaches 165°F (74°C).

Should I cook the zucchini before adding it?

Usually not. Cutting it into small pieces and blotting away moisture is enough for this recipe; pre-cooking can make it soft. If your zucchini is unusually large or wet, briefly sauté it and let it cool before mixing it in.

Can I freeze the casserole?

You can freeze the assembled casserole before baking, tightly wrapped, for up to about 2 months for best quality. Thaw it in the refrigerator before cooking, and add the topping just before baking. Freezing can soften the zucchini and slightly change the sauce texture.

How do I know it is done in a Dutch oven or skillet?

Check the middle: it should be steaming hot, with bubbling sauce around the edges. A food thermometer inserted into the center should read 165°F (74°C), especially if the casserole began cold. Browning on top by itself does not confirm the center is hot.

What can I serve with it at camp?

Serve it with a simple green salad, sliced fruit, or grilled bread. Because the casserole already contains chicken, rice, vegetables, and a creamy sauce, a light side is usually enough.