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Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and bell peppers, cooking for 5-7 minutes until they soften. Add the zucchini slices and cook for an additional 3-4 minutes, until the zucchini is tender. Remove from heat and set aside.
Prepare the Creamy Chicken Filling: In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, pepper, and thyme. Stir until all ingredients are fully incorporated.
Assemble the Casserole: Spread a thin layer of the sautéed vegetables on the bottom of the prepared baking dish. Then, spoon half of the creamy chicken mixture on top. Layer the remaining sautéed vegetables and top with the remaining creamy chicken mixture. Use a spatula to smooth the top evenly.
Bake: Cover the casserole with foil and bake for 25-30 minutes. After 25 minutes, remove the foil and bake for an additional 5-10 minutes, or until the casserole is bubbly and lightly golden on top.
Garnish and Serve: Once baked, remove from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness.
Serving and Storage Tips:
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