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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 32
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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
   (42)
RATING DISTRIBUTION
5 Star
 (36)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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