Zucchini Chicken And Stuffing Casserole Recipe

Name: Zucchini Chicken And Stuffing Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups zucchini, diced and unpeeled; 1 onion, diced; water; 1 1/4 cups shredded carrots (squeeze out any moisture with hands); 1 (10 1/2 ounce) can cream of chicken soup (undiluted); 1/2 teaspoon garlic powder (or to taste); salt and pepper (optional); 1 (8 ounce) container sour cream; 3 chicken breasts, cooked and chopped into 1-inch pieces (can use leftover turkey also); 1/2 cup butter; 1 (6 ounce) package chicken flavor stuffing mix (I use Stove Top Stuffing mix for this); 2 cups grated cheddar cheese

Servings: persons

7 cups zucchini, diced and unpeeled
1 onion, diced
water
1 1/4 cups shredded carrots (squeeze out any moisture with hands)
1 (10 1/2 ounce) can cream of chicken soup (undiluted)
1/2 teaspoon garlic powder (or to taste)
salt and pepper (optional)
1 (8 ounce) container sour cream
3 chicken breasts, cooked and chopped into 1-inch pieces (can use leftover turkey also)
1/2 cup butter
1 (6 ounce) package chicken flavor stuffing mix (I use Stove Top Stuffing mix for this)
2 cups grated cheddar cheese

1
Set oven to 350 degrees.
2
Grease a 13 x 9-inch baking dish.
3
In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
4
Boil for 5 minutes; drain and cool.
5
In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
6
Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
7
Spread into prepared baking dish.
8
For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
9
Add in the stuffing mix (with seasoning pack) toss well.
10
Sprinkle over the top of the casserole.
11
Top with cheese.
12
Bake for 1 hour, or until golden brown.
13
Delicious!

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 cups zucchini, diced and unpeeled, 1 onion, diced, water, 1 1/4 cups shredded carrots (squeeze out any moisture with hands), and more.

Yes, Zucchini Chicken And Stuffing Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Chicken And Stuffing Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions