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Excellent! I made the recipe as directed using left over roasted chicken, sea salt, fresh ground black pepper and added an extra 2 tbls of cheese to the top before baking. I loved the way the zucchini stayed crispy tender and retained it's bright color. Thanks again Ang for another simple to make and simply yummy recipe.
This was really yummy, though we made a few changes. We used cream of chicken soup and wide egg noodles. I also cut the zucchini in chunks, used about twice as much as called for, and sauteed the zucchini and onion until tender, sprinkling in some garlic salt before mixing all together. But a nice, satisfying meal that was rather easy. I might try it again with just veggies and no chicken, adding in some eggplant or something. Anyway, really yummy! Thanks so much!
This was really good. I think the only thing I'm going to change next time is to make a topping of breadcrumbs and parm. It also got great reviews from my husband. Thanks for sharing.
Found this today looking for a recipe to use some zucchini I had. Loved that I had everything on had at home and after a hard day, that was great. I sauteed my zucchini with my onion a little bit to help it get a bit tender before throwing it together. Also sprinkled a bit of cheese on top before cooking. Added 2 crushed garlic cloves, and a tsp of Penzey's Northwoods seasoning. Next time, I will use some of my shredded chicken, and will use green onion instead of regular. Thanks for sharing!
We really liked this recipe. I added a bit more chicken (2 chicken breasts cut up which equaled about 2 C). I thought it needed a little more flavor, so I added some garlic powder. My husband prefers softer zucchini, so I might sautee it a bit before baking. I also used reduced-fat sour cream, and it tasted just fine. Thanks!
Made this for lunch today. I had to skimp on the chicken a bit as I only had 1 c available. It was still great. Thanks for a simple-to-make tasty casserole, Ang!