Zucchini Chicken Casserole With Croutons

Recipe by Chef #327778
READY IN: 1hr 15mins




  • Slice zucchini 1/4 inch thick. Blanch briefly in salted water until crisp/tender then drain.
  • Melt 4 tablespoons of the butter in a large skillet and saute carrots and onions until tender, not brown.
  • Fold in soup, sour cream and about 1/2 C of the chicken broth and about 2/3 of the croutons. Gently fold drained zucchini into mixture. If the mixture seems a little on the dry side then more of the chicken broth until you get the right consistency. The croutons will absorb some of the moisture as the dish cooks so you want the casserole to be nice and juicy before you put it in the oven.
  • Place in greased casserole and put remaining croutons on top. Melt the remaining 2 T of butter and pour over the casserole. Bake at 350 degrees for 30-40 minutes.