Print Options

Back to Chicken Zucchini Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Zucchini Casserole

 Chicken Zucchini Casserole
"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."
6 ServingsPrep: 20 min. Bake: 45 min.

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

  • 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.
  • 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.
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.