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. &mdash;Bev Dutro, Dayton, Ohio

Chicken Zucchini Casserole

(6 ounces) stuffing mix

butter, melted

zucchini

chicken breast

(10-3/4 ounces) condensed cream of chicken soup, undiluted

carrot,

onion

sour cream

I followed this recipe to the "t" and my family loved it! I also made this with the white meat of a rotisserie chicken. I found the recipe in my inbox as the, "recipe of the day," and I was excited to make it the minute I read the ingredient's. It was so easy to make!

I often make this for crowds and are asked what kind of cheese is in this because it is so creamy and the carrots kind of look like cheese. I have not added chicken but I will be trying that. I stir butter into the bread cubes for the topping. Very yum.

A great versatile recipe that surprises you on first bite...and stays yummy throughout. First try, I stuffed it with veggies: (+mushrooms, red pepper, double celery). Prepped it mostly in the pan (pre-cooking/cubing chicken thighs) reducing the oven time in half. The WOW flavor in this is simply the poultry seasoning, so you can use your own stuffing recipe. Take out the chicken, and you have a great carb-side any time in the year. The chicken soup makes it rich, not sure you need the sour cream, so you can lighten it up a lot by removing the cream, add chicken stock gingerly to the soup so it's still thick and rich, and then bake. Stove Top has a low-sodium version, but only comes in 6 oz. boxes (you need 9 oz) so I used one box and got all of it in an 8 x 8 pan. Overall, a delicious versatile combination that's a real keeper.

This is one of our favorites.  Also, yellow squash can be substituted.

This  is extremely good!  Did substitute the soup for Cream of Mushroom as didn't have the  chicken soup and it didn't make any difference in the result.  I also only had one zucchini but that was just the right amount.  Used 3 thighs worth of meat and that worked out also.  (It was clean-out-the-frig" day)  This is just the  right amount for two meals for two people.  Try it....you'll like it!

The rating is spot on! Great recipe- easy to throw together and was excited that everyone (even the kids) enjoyed. Loved the veggies and the stuffing gives it all the flavor needed. Next time I'll sneak extra veggies in as other mentioned (perhaps celery, bell peppers and/or other squashes.) Thanks for posting!

This casserole is delicious! We made no changes at all and love it! It is definitely something we will have frequently.

My first experience with this recipe was trying it at my church small group gathering.  The flavor combination was the perfect craving to satisfy my palate.  The attractive features of this recipe were that I already had most of these items at home, and it was very easy to put together with minimal dishes (a pan to melt the butter, a big bowl to mix everything in, a small dish for the 1/2 cup of stuffing topping, and a knife).  I made one very minor adjustment to this to help reduce the sodium content.  Since the stuffing already has a high amount of sodium, I would recommend using unsalted butter.  I also added one more cup of zucchini so that I didn't have leftover zucchini (The recipe would only use 1.5 zucchini, so I threw the rest of the 1/2 zucchini in).  I used two cans of chicken since I didn't have cubed chicken or rotisserie chicken handy.  Canned chicken is already slightly shredded, which made it nice for cooking.  If you are new to cooking or looking to teach someone how to cook a nice dish to serve for a meal, this would make an excellent recipe for demonstrating and practicing the skills of chopping and dicing (zucchini, onion) and shredding (carrot) and measuring.  This recipe is definitely a keeper in our household.

Delicious just the way it is!!!! When reserving part of the stuffing mixture the second time I made this, I accidentally didn't reserve enough. I began to panic at the thought of going back out to the market and then I remembered I had plain bread crumbs. Reluctantly, I mixed a small amount with a small about of butter(just as the recipe tells you to do with stuffing) and added that to the top just to make up for not having enough stuffing. Still came out delish! This one goes into my cookbook! Bonus: The kids love it!

This is a very good recipe and can be adjusted with so many different veggies!  My garden is starting to provide zucchini and many more veggies that I dice up and add to this recipe.  The variations are endless and the normal recipe is outstanding on its own!  I added fresh garden tomatoes today along with the regular recipe, and it was amazing!  Thank you Bev for such a wonderful dish!  This will be a staple in my house for sure!  :-)

This is such a great recipe plus a good way to use my zucchin.

Very good. Following some of the suggestions, I cut the zucchini into small pieces so it cooked just right; just a little bite to them. Added fire roasted corn, about one cup. Also added fresh thyme leaves, a couple tablespoons.

Good especially because of the stuffing on top.  Quick, easy and most of the ingredients are usually on hand.

This is a 10 star dish!  I added a small red bell pepper diced.  I partially precooked the onion, bell pepper, zucchini and carrots. I added chopped pimento to the soup mixture.  The last 10 min of baking, I sprinkled french fried onions on top.  Wow!!

A good amount of veggies paired with the stuffing mix.

Made this last night and husband and son loved it.  Forget saving some of the butter/crumb mix  for topping, it will just blend in with the casserole.  Like having turkey dinner all in one.  A lot of sodium.  No extra seasoning is needed.  I used house brand chicken stuffing and chicken thighs that I had on hand from BBQ.

I made this exactly as the recipe specified using a low sodium package of stuffing mix.  The results were incredible.  It was quick, easy and oh so tasty!  I will definitely make it again.  It could easily be doubled for a larger family or leftovers.

https://videodam.tmbi.com/wp-content/uploads/2019/07/ChickenZucchiniCasserole_DIYD_24219_042219_H.mp4

Check out this video for how to make Chicken Zucchini Casserole

chicken zucchini casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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