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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Zucchini Casserole Recipe

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This recipe for Chicken Zucchini Casserole is from Arnholt/ Franke Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ounces boxed stuffing mix (such as Stove Top)
½ cup butter melted
4 diced zucchini (about 4-5 cups of bite size pieces)
3 boneless, skinless chicken breasts cooked and diced into small pieces
½ cup shredded mozzarella cheese optional
10 ½ ounces canned cream of chicken soup
½ onion diced
½ cup sour cream
Directions:
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
Add zucchini, cooked chicken, Mozzarella cheese, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

 

 

 

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