Chicken Zucchini Casserole

Top Review by Happy Cookah

This recipe is an unexpected pleasure -- I had my doubts at first, but it came out great! I used half zucchini and half yellow squash. I took the advice of another reviewer and mixed the cheese in with the rest of the ingredients. Didn't need any of the top. I sauteed the onion and garlic and after a couple of minutes, added 1/3 cup of good-quality dry sherry to the pan. I also added 1/2 T. curry powder. Those two extra ingredients, I think, put this dish over the top. BTW, I didn't pre-cook the zucchini, and that was a mistake. It had to cook it a lot longer because of it. Well worth the wait, though!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
  2. Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
  3. Add zucchini, onion, and chicken; mix.
  4. Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
  5. Sprinkle cheese over chicken mixture and bake for 1 hour.
  6. Casserole should be golden brown and hot!

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