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chicken zucchini casserole on white plate with fork; bake dish with casserole in the background

Chicken and Zucchini Casserole

Erica
Chicken Zucchini Casserole has juicy bits of chicken with zucchini and stuffing baked in a creamy crunchy casserole fit for sharing. This potluck casserole lives to be brought to anyone that needs some extra love. Make it ahead or eat it fresh, the leftovers reheat very well or can be frozen for later.
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner, Main Course
Cuisine American
Servings 6 people
Calories 412 kcal

Ingredients
  

  • 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

Instructions
 

  • 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 13x9 baking dish and top with the reserved ½ cup stuffing.
  • Bake at 350°F for 45 minutes or until golden brown and bubbly.

Nutrition

Calories: 412kcal (21%) | Carbohydrates: 22g (7%) | Protein: 10g (20%) | Fat: 32g (49%) | Saturated Fat: 17g (106%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 88mg (29%) | Sodium: 717mg (31%) | Potassium: 358mg (10%) | Fiber: 2g (8%) | Sugar: 4g (4%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword chicken stuffing casserole, chicken zucchini casserole
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