Chicken Zucchini Casserole has juicy bits of chicken with zucchini baked in a creamy crunchy stuffing casserole fit for sharing. This potluck-perfect chicken stuffing casserole lives to be brought to anyone that needs some extra love. Make it ahead or eat it fresh, the leftovers reheat very well and the whole thing can be frozen for later. This easy casserole can also be doubled to feed even more people. There is everything to love about chicken zucchini casserole.
Why this recipe works
You know those times when someone you know needs hugs, prayers, and a casserole? This chicken and stuffing casserole is my go-to dish for delivery. It is affordable, easy to throw together, very tasty, and the leftovers taste just as good the next day.
Chicken zucchini casserole is a very old recipe of mine that I whip out of the archives whenever I sign up for a food train – be it loss or illness, or a new baby, etc. This recipe is easy to make and I can whip it up fast. It is also easy to make twice as much to feed a friend, their family, and my own family at the same time without much more effort.
This casserole uses standard ingredients and is flexible especially where the chicken is concerned. You can use boneless chicken thighs (as I did on the occasion I took these photos), chicken breast meat, leftover chicken, or rotisserie chicken. Use whatever you suits your taste or whichever you have on hand.
By the way, if you are looking for the perfect salad to go with your Chicken Zucchini Casserole, check out either my Chopped Salad with Buttermilk-Pesto Dressing or Arugula and Cucumber Salad recipes. Both are great potluck ideas as well.
About the ingredients
I mentioned about about the chicken and that you can use whatever cuts of chicken you prefer. You can also prepare the chicken however you like: bake, grill, poach, or even air fry.
Zucchini in standard and you can substitute yellow squash or broccoli if you prefer.
The condensed cream of chicken soup should be Campbell’s brand to be honest. They aren’t paying me or anything, I’m just being fully honest about it because other brands simply are not as good. I can 100% say that Great Value brand at Walmart is terrible in this recipe.
I use reduced fat sour cream because I prefer the taste and consistency, but you can use regular sour cream if you prefer.
Shred the carrots on the large holes of the cheese grater rather than buy shredded carrot (which are way thicker shreds). Also, I don’t bother peeling my carrots – I’ve never seen the need to.
The last main ingredients this casserole are butter and stuffing. Use unsalted butter – always. Also use Pepperidge Farm crushed herb stuffing – it’s in the bag with the blue banner at the top and bottom of the bag.
How to make chicken zucchini casserole
Making this recipe is fantastically easy. All we do is mix the butter and stuffing, then scoop out a half a cup to set aside for the topping.
Then just add the rest of the ingredients (zucchini, carrot, chicken, soup, sour cream, and pepper) and stir to combine. Make sure to do this in your largest mixing bowl.
Put all of this in a 13×9 bake dish and top with the 1/2 cup stuffing/butter you set aside earlier, and bake at 350 degrees Fahrenheit (177 degrees Celsius). Forty-five minutes later when the casserole is all yummy golden and bubbly, it’s done!
Nope! You never need to peel the skin off zucchini. You may want to sometimes, depending on the recipe. But zucchini skin is completely edible, tasty, tender, and loaded with vitamins.
Full disclosure: I never peel my carrots either.
Yes, and that is how I do it when I am going to deliver it to someone. This way they don’t have to worry about cleaning and returning a bake dish to me.
Chicken and Zucchini Casserole
- 6 oz Pepperidge Farm crushed herb stuffing (1/2 bag)
- ¾ cup unsalted butter melted
- 3 cups diced zucchini (about 3 small zucchini)
- 2 cups cubed cooked chicken (about 4 boneless skinless chicken thighs or 2 breasts)
- 2 medium carrots shredded
- ½ cup onion chopped (~1/2 a medium onion)
- ½ cup reduced fat sour cream
- 1 (10.5 oz) can condensed cream of chicken soup, undiluted
- ¼ tsp fresh cracked pepper
- Heat oven to 350°F.
- In a large bowl, combine the stuffing and butter. Set aside ½ cup for the topping.
- Add the remaining ingredients to the stuffing and stir to combine. Transfer to a 13×9 baking dish and top with the reserved ½ cup stuffing.
- Bake at 350°F for 45 minutes or until golden brown and bubbly.