Chicken and Zucchini Casserole

Chicken and Zucchini Casserole

You know those times when someone you know needs hugs, prayers, and a casserole? This is my go-to dish for delivery. It is affordable, easy to throw together, very tasty, and leftovers taste just as good the next day. This recipe can also be doubled to feed a crowd. In fact, I often do that to make a casserole for my family and one to be given to a friend. I adapted this recipe from one years ago in Taste of Home magazine.

Chicken and Zucchini Casserole

  • 6oz Pepperidge Farm crushed herb stuffing
  • 3/4 c unsalted butter, melted
  • 3 c diced zucchini
  • 2 c cubed cooked chicken
  • 2 carrots, shredded
  • 1/2 c onion, chopped
  • 1/2 c reduced fat sour cream
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 t fresh cracked pepper

In a large bowl, combine the stuffing and butter. Set aside ½ c for topping. Add remaining ingredients to the stuffing, combine, and transfer to 13×9 baking dish. Top with reserved stuffing. Bake at 350F for 45 min or until golden brown and bubbly. Serves 6.


Here’s a doubled batch!
Chicken and Zucchini Casserole

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