Chicken and Zucchini Casserole
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
1 Casserole
- Serves:
- 8
ingredients
- 4 cups zucchini, with skin and quartered
- 3⁄4 cup carrot, grated
- 1⁄2 cup onion, diced
- 1⁄2 cup sour cream
- 10 ounces cream of chicken soup
- 2 1⁄2 cups prepared stuffing, Partridge Farm
- 1⁄2 cup butter, divided
- 1 1⁄2 cups cheddar cheese, shredded
- 8 boneless skinless chicken breasts
- 3 tablespoons garlic, minced
directions
- Cook chicken, rinse and cut into strips or chunks - your preference.
- Cook zucchini low - medium heat until tender with 1/2 stick of butter.
- Remove from stove.
- In large mixing bowl add zucchini, carrots, onions, sour cream, cream of chicken soup, chicken, garlic and cheddar cheese, mix well.
- Add 1/2 cup stuffing and mix well.
- Pour mixture into a greased 13 x 9 baking pan.
- In same frying pan used for zucchini, heat 1/2 stick and 2 cups of stuffing, mixing well.
- Spread stuffing over casserole.
- Bake for 1 hour at 350 degrees.
- Serve with garlic bread and salad if desired.
- Enjoy.
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Reviews
-
This was a tasty recipe that we really enjoyed. I might try leaving the zucchini uncooked before baking next time to make it a bit less soggy. I did not measure garlic, just used 3 cloves. I froze individual servings of leftovers and they are just as delicious! Thanks for sharing this easy and yummy recipe!
RECIPE SUBMITTED BY
Married, 2 children and we love to cook. Always looking for new and different recipes and glad a friend told me about this website.