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Chicken Zucchini Casserole


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  • 1 package (6 ounces) stuffing mix
  • 3/4 cup butter, melted
  • 3 cups diced zucchini
  • 2 cups cubed cooke chicken
  • 1 can (10-3/4 ounce) cream of chicken soup, undiluted
  • 1 medium carrot, shredded
  • 1/2 cup chopped onion
  • 1/2 cup sour cream



Step 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 and mix well.

Transfer to a greased 2-quart baking dish.

Sprinkle with reserved stuffing mixture.

Bake, uncovered, at 350 degrees for 40-45 minutes or until golden brown and bubbly.

*NOTE* I do not set aside any stuffing for the topping. For topping I just use bread crumbs (seasoned or not dependig what I have). I also double the recipe, and it works fine. In a pinch, when I forgot I ran out of sour cream, I have used plain FF yogurt.

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