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"A co-worker shared this recipe that was originally her grandmother's," writes Bev Dutro from Dayton, Ohio. "When I make it, I use a box of refrigerated cooked chicken and fresh zucchini my neighbor gives me from his garden."
Nutritional Facts 1 serving (1 cup) equals 481 calories, 31 g fat (18 g saturated fat), 115 mg cholesterol, 1,174 mg sodium, 27 g carbohydrate, 2 g fiber, 21 g protein.
Originally published as Chicken Zucchini Casserole in Quick Cooking July/August 2004, p33
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Reviewed on Aug. 27, 2011 by hartmr
So good!! The only change I made was to add a few fresh mushrooms that I had on hand. It was great!
Reviewed on Aug. 22, 2011 by jm_robertson
I have never been able to find great recipes using zucchini my neighbors give me from their garden - until now. My whole family (kids included) at seconds! Thanks!
Reviewed on Jul. 16, 2011 by WJSymons
I doubled the recipe (except for the butter which I left at 3/4 cup), used turkey instead of chicken, and I sauted the vegetables before adding to the casserole. I used one can of cream of chicken soup and one can of cream of mushroom. The family liked it alot. I'll make it again.
Reviewed on Jul. 01, 2011 by Medic 716
My husband is very picky when it comes to Zucchini. He loved this dish.
Reviewed on Jun. 21, 2011 by Idella Rogers
We are big fans of this recipe. My husband requests it often. Thank you for sharing it.
Reviewed on May. 28, 2011 by skipperstrucking
Very good. One of people who rated this, suggested to add whole kernel corn. So I did and it was a great addition. Also this dish can use some spices, at least salt and pepper. Sounds like I'm redoing this recipe doesn't it. Really this is a good recipe with only some small improvements.
Reviewed on Sep. 25, 2010 by baskets92
I used less butter (only 1/4 cup) and did not put in the shredded carrot, just cooked carrots for a side dish. My 7 y/o daughter LOVED it - went back for seconds! It is a keeper in this household for zucchini season!
Reviewed on Aug. 20, 2010 by conservativegranny
Very tasty! We loved it. The only thing I would do different is to stir-fry the onions, zuchinni and carrots just a tad before putting in the casserole. Mine were a bit too crunchy.
Reviewed on Aug. 09, 2010 by goodwin
Just one thing . What size - in inches - is a 2 quart casserole ? Thank you glovrn@sympatico.ca
Reviewed on Jul. 29, 2010 by xrayeyes2
My picky eaters loved this recipe. I also used cream of mushroom soup & added 1/2 c of fresh corn, cut from the cob. A great summertime casserole!
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