Chicken Zucchini Casserole Recipe

4.5 53 62
Chicken Zucchini Casserole Recipe
Chicken Zucchini Casserole Recipe photo by Taste of Home
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Chicken Zucchini Casserole Recipe

Read Reviews
4.5 53 62
Publisher Photo
A co-worker shared this recipe that was originally her grandmother's. When I make it, I use a box of refrigerated cooked chicken and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 11x7-in. 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 cup: 481 calories, 31g fat (18g saturated fat), 115mg cholesterol, 1174mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 21g protein.

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  • 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 11x7-in. 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

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Reviews forChicken Zucchini Casserole

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Bobbie Perry User ID: 8881197 283909
Reviewed Feb. 19, 2018

"I made this exactly as the recipe specified using a low sodium package of stuffing mix. The results were incredible. It was quick, easy and oh so tasty! I will definitely make it again. It could easily be doubled for a larger family or leftovers."

MY REVIEW
Ruffshse User ID: 4225266 283818
Reviewed Feb. 17, 2018

"Very good will make again"

MY REVIEW
connie User ID: 8330734 283353
Reviewed Feb. 7, 2018

"I doubled this recipe and used a large glass baking pan. My family absolutely loved this, and they can be rather picky. It was very easy to prepare. (I did saute the onions and zucchini beforehand, and I'm glad that I did. I also left out the carrots, as I'm not a big carrot fan.)"

MY REVIEW
Naboskala User ID: 1488435 282994
Reviewed Jan. 31, 2018

"Made this exactly as written except for adding a bit more chicken. Even my mom who's not a big fan of zucchini said to make sure to keep the recipe - she especially appreciated that the zucchini still had a little bit of snap to it rather than being mushy."

MY REVIEW
fishin1 User ID: 4243737 277130
Reviewed Nov. 1, 2017

"I have used this recipe several times this year. The only thing I do differently is I use 2 cans of cream of chicken soup and I add a mix of parmesan and mozzarella cheese. I add the cheese about 10 minutes before the casserole is finished baking. I was told to put a 5 star on the recipe I had printed. Very good.!!"

MY REVIEW
foozerbee User ID: 9294491 276762
Reviewed Oct. 25, 2017

"This turned out excellent. The only adjustment I made was to use a similar amount of herbed salad croutons instead of the stuffing mix. I need to avoid the MSG in many stuffing mixes. The large cut made for a little crunch from even some of the croutons in the mixture. Was impressed the the zucchini also still had some crunch, and there was no soupyness from the zucchini. Will make again."

MY REVIEW
mjflowers User ID: 5877763 276338
Reviewed Oct. 15, 2017

"This was so delicious and relatively easy. I made it exactly as written except mixed the soup and sour cream together In a small bowl, then added to chicken mixture. My family loved it and said it was a keeper! Vegetables were perfect in this!"

MY REVIEW
dutchcook1949 User ID: 1986190 273407
Reviewed Sep. 23, 2017

"We look forward to the summer's crop of zucchini just so that I can make this recipe. Our family loves it!!"

MY REVIEW
Tina User ID: 9253295 273385
Reviewed Sep. 23, 2017

"Very good, Love it

My friend gave me the recipe yrs ago... ????"

MY REVIEW
doreensanzone User ID: 1270959 271936
Reviewed Aug. 18, 2017

"A winner! I made it exactly as written. This casserole involves minimal prep. Used rotisserie chicken. Two small/medium zucchini made 3 cups diced. My husband had seconds. He particularly enjoyed the taste of the stuffing. I'll definitely make this again. Next time I might try a lower salt soup, or more onions. Vegetables do NOT need to be pre-cooked IMHO."

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