CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
MICROWAVE CHICKEN, ZUCCHINI AND STUFFING CASSEROLE
I turn to this recipe whenever I have an excess of zucchini and it never fails to make my hubby happy when it's on the menu. I tweaked the original recipe to cut down on fat and time. You could also add shredded carrot and substitute any kind of stuffing mix. Enjoy!
Provided by Debbie Purdue @doobtones
Categories Chicken
Number Of Ingredients 8
Steps:
- Combine zucchini, bell pepper and onion in 3-quart microwaveable casserole. Cover and cook on Full Power for 13 to 16 minutes, until crisp-tender. The vegetables may give off quite a bit of liquid; this is fine. Do not drain them.
- Add the soup, sour cream, chicken and black pepper to the vegetables, carefully stirring to blend without breaking up the zucchini.
- Next, fold in the stuffing mix and any flavor packet it may come with. (Some brands have the herbs/spices already mixed in.) Cover the casserole and heat on Full Power for an additional 7 to 10 minutes. The stuffing should absorb the moisture from the cooked vegetables and the soup and sour cream.
ZUCCHINI CHICKEN AND STUFFING CASSEROLE
I have made this casserole many times in the past, it is one of my family's favorite zucchini recipes, it is so good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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!
ROTISSERIE CHICKEN AND STUFFING CASSEROLE
Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!
Provided by CathyP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
- Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
- Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
- Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 23.1 g, Cholesterol 82.9 mg, Fat 21.5 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 10.5 g, Sodium 855.3 mg, Sugar 3.1 g
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