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

Chicken Zucchini Casserole Recipe

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

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 31, 2014

It was okay

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.

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