Zucchini Chicken and Stuffing Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 7
    cups zucchini, diced and unpeeled
  • 1
    onion, diced
  • 1 14
    cups shredded carrots (squeeze out any moisture with hands)
  • 1
    (10 1/2 ounce) can cream of chicken soup (undiluted)
  • 12
    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)
  • 12
    cup butter
  • 1
    (6 ounce) package chicken flavor stuffing mix (I use Stove Top Stuffing mix for this)
  • 2
    cups grated cheddar cheese
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DIRECTIONS

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
  • Boil for 5 minutes; drain and cool.
  • 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.
  • Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
  • Spread into prepared baking dish.
  • For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
  • Add in the stuffing mix (with seasoning pack) toss well.
  • Sprinkle over the top of the casserole.
  • Top with cheese.
  • Bake for 1 hour, or until golden brown.
  • Delicious!
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