Back to Chicken Zucchini Casserole

Print Options


Card Sizes

Chicken Zucchini Casserole Recipe

Chicken Zucchini Casserole Recipe

"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. YIELD:6 servings


  • 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


  • 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.

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

Sort By :
Reviewed Feb. 11, 2016

"Great winter night recipe! Comfort food! And of course in the summer when the zucchini is in I'll make again. My husband misses beef and suggested it with tenderloin tips, anybody try this?"

Reviewed Sep. 22, 2015

"Made this tonight for supper and it was a big hit and will go into our regular line up of favorites. We both had seconds and were miserably full but so happy. I did change it up a bit to suit our tastes. I sliced my carrot rather then shred it and also added a stalk of celery also sliced. I boiled my carrot and celery slices until almost done and drained before adding to the rest of the ingredients. I also saut?ed my onion with about 3 TBS. of diced bell pepper in a small skillet with 1/4 cup of the listed butter. I quartered then sliced my zucchini and also saut?ed it with the onion and pepper until all were tender then added them as well as the other vegetables to the other ingredients. I used leftover chicken that I had boiled to make chicken 'n' dumplings a couple of nights ago with and hadn't used all the chicken. I deboned and shredded my chicken before adding. I also added salt, pepper and chicken seasoning to the whole mixture before putting in my casserole dish to bake. Topped with the remaining 1/2 cup of dressing mix then I baked it in a 350 degree pre-heated oven for the whole 45 minutes. The stuffing is perfect in this recipe and we even liked the crunch of the few used on top of this casserole. It is just delicious. Thanks so much for submitting this recipe for the rest of us to get to enjoy even though I did change it up some it's still basically the same. I'd give it 10 stars if I could."

Reviewed Aug. 19, 2015

"Very good."

Reviewed Jul. 16, 2015

"When I made this I was feeling a tad lazy so I changed up the assembly process to make it easier and use less dishes. I greased my casserole dish then threw in the zucchini and chicken. Then I poured the soup/sour cream mixture over top. Finally I sprinkled the stuffing mix on the top and put it in the oven. The meal was delicious! My husband usually isn't a zucchini fan but he really liked this!"

Reviewed Jul. 14, 2015

"I used 4 cups of chicken, 4 cups of zucchini, 1/2 tsp. salt, 1/4 tsp pepper, 1 tsp poultry seasoning to the main ingredients. Then added 1/4 cup Parmesan cheese to the topping. So I guess I recreated the recipe! A fabulous make again!"

Reviewed Jun. 15, 2015

"Very good. Following some of the suggestions, I cut the zucchini into small pieces so it cooked just right; just a little bite to them. Added fire roasted corn, about one cup. Also added fresh thyme leaves, a couple tablespoons."

Reviewed Feb. 23, 2015

"It was decent. I can't say I loved it or hated it. It was just ok. I think it may be better the next time with a different brand of stuffing mix. The one I used just didn't help with the flavor at all."

Reviewed Jan. 27, 2015

"A nice, one-dish meal to put together earlier in the day and bake when you need it. I was concerned that there wouldn't be enough liquid in it and that it would be dry, but it wasn't. It's actually nice that the zucchini isn't cooked to death and has texture to it."

Reviewed Dec. 23, 2014

"Yes, this was delicious and so easy. I used a Rotisserie Chicken. Since I added 3 cups of chicken instead of 2, I increased the sour cream from one/half cup to 1 cup. I noticed, as another reviewer implied, that the zucchini remained crisp. I like crisp zucchini but might even cut it into smaller pieces next time. Mine filled a 9"x12" baking dish. I have leftovers and suspect it will warm up very well."

Reviewed Dec. 4, 2014

"Great recipe, very easy. I used cream of mushroom soup and substituted 1 cup of zucchini for a cup of mushrooms. Also added some Parmesan cheese on top. Didn't find the zucchini too crunchy. I diced it quite small."

Reviewed Nov. 18, 2014

"My family doesn't like sour cream, so I left this ingredient out. I also seasoned the chicken with Chief Paul's Poultry Magic & this dish was an instant hit with my husband & daughter! Definitely going to make this dish again & again."

Reviewed Aug. 5, 2014

"I made this recipe tonight just as it is written and my husband and I both thought it was excellent! Full of flavor and not difficult to make. We really enjoyed it and loved that it is one more idea for the zucchini in our garden. Plan to keep the recipe and use it often."

Reviewed Jul. 31, 2014

"It was okay"

Reviewed Feb. 12, 2014

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

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."

Reviewed Aug. 11, 2013


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."

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!"

Reviewed May. 27, 2013

"We love this dish and have had it several times. I really like that the vegetables are still crunchy when it is done."

Reviewed Jul. 15, 2012

"This was very good. I didn't have any carrot and didn't seem to miss it. It's a keep recipe."

Reviewed Jul. 13, 2012

"I ended up adding cheese & leaving the carrots out for a side dish. Great recipe & for sure making it again!"

Reviewed Jul. 11, 2012

"Did anyone use cheese in this recipe?"

Reviewed Feb. 16, 2012

"This was OK but not remarkable enough to make again. My husband and I were ho-hum about it and the kids wouldn't touch it."

Reviewed Aug. 27, 2011

"So good!! The only change I made was to add a few fresh mushrooms that I had on hand. It was great!"

Reviewed Aug. 22, 2011

"I have never been able to find great recipes using zucchini my neighbors give me from their garden - until now. My whole family (kids included) at seconds! Thanks!"

Reviewed Jul. 16, 2011

"I doubled the recipe (except for the butter which I left at 3/4 cup), used turkey instead of chicken, and I sauted the vegetables before adding to the casserole. I used one can of cream of chicken soup and one can of cream of mushroom. The family liked it alot. I'll make it again."

Reviewed Jul. 1, 2011

"My husband is very picky when it comes to Zucchini. He loved this dish."

Reviewed Jun. 21, 2011

"We are big fans of this recipe. My husband requests it often. Thank you for sharing it."

Reviewed May. 28, 2011

"Very good. One of people who rated this, suggested to add whole kernel corn. So I did and it was a great addition. Also this dish can use some spices, at least salt and pepper. Sounds like I'm redoing this recipe doesn't it. Really this is a good recipe with only some small improvements."

Reviewed Sep. 25, 2010

"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 Aug. 20, 2010

"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 Aug. 9, 2010

"Just one thing . What size - in inches - is a 2 quart casserole ? Thank you"

Reviewed Jul. 29, 2010

"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 Jun. 30, 2010

"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 Mar. 30, 2010

"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 Sep. 4, 2009

"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 Nov. 9, 2008

"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 Feb. 13, 2008

"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!"

Loading Image