Chicken Zucchini Casserole

Total Time

Prep: 20 min. Bake: 45 min.

Makes

6 servings

Updated: Jan. 05, 2024
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio

Ingredients

  • 1 package (6 ounces) stuffing mix
  • 3/4 cup butter, melted
  • 3 cups diced zucchini
  • 2 cups cubed cooked chicken breast
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 medium carrot, shredded
  • 1/2 cup chopped onion
  • 1/2 cup sour cream

Directions

  1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.
  2. Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Test Kitchen Tips
  • Sour cream is the perfect addition to every dish, useful for thickening up casseroles and soups with a good punch of flavor.
  • For all of the mushroom lovers in your life, substitute cream of mushroom soup for the cream of chicken soup.
  • Check out 40 of our creamiest chicken casseroles ever.
  • Nutrition Facts

    1 cup: 481 calories, 31g fat (18g saturated fat), 115mg cholesterol, 1174mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 21g protein.