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Chicken Zucchini Casserole Recipe
Chicken Zucchini Casserole Recipe photo by Taste of Home

Chicken Zucchini Casserole Recipe

Read Reviews (26)
4.86 26
Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings

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

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.

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 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly. Yield: 6 servings.
Originally published as Chicken Zucchini Casserole in Quick Cooking July/August 2004, p33

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.

Reviews for Chicken Zucchini Casserole(26)

AVERAGE RATING
   (36)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 12, 2014

I made this the other day exactly as written and we loved it!

MY REVIEW
Reviewed Oct. 9, 2013

This was really good! I didn't use the stuffing on top as my husband can't digest it properly. I did make some quick cornbread and after the casserole cooked, I crumbled the cornbread on top and put it back in the oven until it got crunchy. I also put some monterey jack and colby cheese on it under the cornbread. It was yummy.

MY REVIEW
Reviewed Aug. 11, 2013

Fantastic!

MY REVIEW
Reviewed Aug. 7, 2013

A hit with my family. Loved the crunchy vegetables. I think next time I will only use 1/2 cup butter.

MY REVIEW
Reviewed Aug. 4, 2013

The wonderful smell of the baking casserole filled the whole house and we were not let down by the taste when we sat down to eat. This dish is a wonderful addition to our monthly selection of favorites!

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