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

Chicken Zucchini Casserole Recipe

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5 35
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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 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
   (45)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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."

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