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

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


Reviews for Chicken Zucchini Casserole

AVERAGE RATING
(49)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
erutledge17 User ID: 8648110 249009
Reviewed Jun. 3, 2016

"Clean up is kind of a pain, but worth the effort. One of those recipes that tastes better the next day when it sets. I agree with most people that you should sautee the veggies first. I liked the addition of the stuffing mix. It really added a lot of flavor. Great recipe for left over chicken or rotisserie chicken. You could change it up a million different ways!"

MY REVIEW
catweber User ID: 5083070 243643
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?"

MY REVIEW
nemeneme User ID: 8296242 233264
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."

MY REVIEW
habenaroman User ID: 7905288 231447
Reviewed Aug. 19, 2015

"Very good."

MY REVIEW
Brilynne1985 User ID: 8312715 229648
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!"

MY REVIEW
marniehook User ID: 2771510 229582
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!"

MY REVIEW
cbybee User ID: 3897502 227986
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."

MY REVIEW
brandynicholesmith User ID: 8214176 221173
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."

MY REVIEW
Amy the Midwife User ID: 2816815 219018
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."

MY REVIEW
MurphyNJ User ID: 7103738 215667
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."

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