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Zucchini Casserole


  • 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 diced onion
  • 1 cup shredded carrots
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/8 teaspoon garlic powder
  • 1 package chicken flavor stuffing mix
  • 1/2 cup butter
  • 1 cup shredded cheddar cheese, 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.
  • 2. Spread in greased 13x9-in. baking dish. For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350° for 1 hour or until golden brown.

Nutrition Facts


Average Rating: 4.833333
  • deb9962
    Sep 12, 2019
    This is an amazing dish! lots of steps for preparation, but well worth the effort. I will definitely be making it again
  • Jeannette
    Dec 31, 1969


  • Tina
    Sep 25, 2017

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


  • l2bake
    Aug 11, 2012

    Made this last night! It was excellent!!

  • bswasey
    Dec 31, 1969

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

  • garay
    Dec 31, 1969

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

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