Zucchini Casserole Recipe

5 4 5
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Zucchini Casserole Recipe

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5 4 5
Publisher Photo
Whenever I take this casserole to a potluck or serve it to guests, I get requests for the recipe. It was created by my friend Pat in Kansas City, Missouri, where my husband, Gene, and I lived until 1-1/2 years ago. Our two grown sons still live there. My sister-in-law gave me a gift subscription to CW last Christmas, and I saw the announcement for the zucchini recipe contest—in my very first issue. What a surprise to win!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour

Ingredients

  • 3 whole chicken breasts, precooked, chopped in chunks (3/4-inch) or 4 cups chopped leftover chicken or turkey
  • 6 cups diced unpeeled zucchini
  • 1 cup onion, diced
  • 1 cup shredded carrots
  • 1 can (10-1/2 ounces) cream of chicken soup, undiluted
  • 1 container (8 ounces) sour cream
  • 1/8 teaspoon garlic powder
  • 1 package chicken flavor stuffing mix
  • 1/2 cup butter
  • 1 cup cheddar cheese, grated (optional)

Directions

Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix. Spread in buttered 13-in. x 9-in. baking dish. To prepare topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350° for 1 hour or until golden brown. Yield: 6-8 servings.
Originally published as Zucchini Casserole in Country Woman May/June 1987, p29

  • 3 whole chicken breasts, precooked, chopped in chunks (3/4-inch) or 4 cups chopped leftover chicken or turkey
  • 6 cups diced unpeeled zucchini
  • 1 cup onion, diced
  • 1 cup shredded carrots
  • 1 can (10-1/2 ounces) cream of chicken soup, undiluted
  • 1 container (8 ounces) sour cream
  • 1/8 teaspoon garlic powder
  • 1 package chicken flavor stuffing mix
  • 1/2 cup butter
  • 1 cup cheddar cheese, grated (optional)
  1. Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix. Spread in buttered 13-in. x 9-in. baking dish. To prepare topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350° for 1 hour or until golden brown. Yield: 6-8 servings.
Originally published as Zucchini Casserole in Country Woman May/June 1987, p29

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Tina User ID: 9253295 274480
Reviewed Sep. 25, 2017

"Very good, Must try if you haven't...

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l2bake User ID: 2030987 78938
Reviewed Aug. 11, 2012

"Made this last night! It was excellent!!"

MY REVIEW
bswasey User ID: 1032797 78937
Reviewed Aug. 10, 2009

"This recipe is delicious. The family loved it. I added 1 cup of cubed cooked ham in addition to the chicken - was very good."

MY REVIEW
garay User ID: 3571833 22962
Reviewed Jun. 1, 2009

"Can you substitute plain yoghurt for the sour cream? Or soy yoghurt?"

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