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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 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!
Reviewed on Jun. 30, 2010 by ncarmichael
This is one of the best! I use mushroom soup with a bit of powdered chicken soup mixed in as I find this is tastier than cream of chicken soup and much more economical. This recipe is such a hit - everyone wants it - and I am more than willing to share.
Reviewed on Jun. 27, 2010 by makgambit
Nice and easy that tasted great. I've used parsnips instead of carrots. I have added celery using cream of celery soup that turned out great too.
Reviewed on Mar. 30, 2010 by cvb72
This is one of our family favorites. It is one of the best recipes I have found in the magazine. It is so easy and delicious. I usually make baby carrots on the side.
Reviewed on Sep. 04, 2009 by redd010904
This is a really delicious and different way to add zucchini to a recipe! My family loved the spices in the stuffing mix and the flavor of the zucchini, chicken and onion. I used 4 cups of chicken and I only used 1/3 cup butter and 2 cans soup with a splash of milk for a lighter version. It was incredible!
Reviewed on Nov. 09, 2008 by farmgirl54
Nov. 2008:RE: Chicken Zucchini CasseroleThis recipe is so GOOD! It is a favorite of ours & also of extended family members. My husband says,"this is a keeper"!I have people who don't like zucchini gobble this down. Give it a try!THANKS for this website, as I misplaced my magazine with the recipe in it.Kathy Merry
Nov. 2008:
RE: Chicken Zucchini Casserole
This recipe is so GOOD! It is a favorite of ours & also of extended family members. My husband says,"this is a keeper"!
I have people who don't like zucchini gobble this down. Give it a try!
THANKS for this website, as I misplaced my magazine with the recipe in it.
Kathy Merry
Reviewed on Feb. 13, 2008 by ChrystaWilson
I just made this tonight, except I didn't have cream of chicken soup, so I used cream of mushroom. It was so, so good!
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