Chicken Zucchini Stuffing Casserole

We are enjoying an incredible Fall and using the last of our garden squash.

Chicken Zucchini Stuffing Casserole is a great way to use it, a snap to make, and just as easy to eat.

Chicken Zucchini Stuffing Casserole

Here’s a very versatile dish you can easily change up.  You can add chicken, turkey, ham, bacon, or beef, any meat, or not!  It’s also delish as a vegetarian casserole, try it with green beans and mushrooms.  I’ve made it for my family in all kinds of configurations, and the only part I don’t change is the stuffing on the top and bottom.  I think it’s because of the stuffing, that we especially enjoy it in the Fall.

Begin by chopping up your veggies.  Cook squash, carrots and chopped onion in boiling  water for 8 minutes. Drain really well.  Combine soup and sour cream; fold in drained squash, carrots, onions, and chicken.  Now mix the stuffing with butter. Spread half of the stuffing into a 9 x 13 pan.  Spoon vegetable-chicken mixture on top of stuffing.  Sprinkle cheese over-top, and then top with the remaining stuffing. Bake at 350 for 45 minutes.

5 from 1 reviews

Chicken Zucchini Stuffing Casserole

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

If you'd like a change from rice and potatoes, Chicken Zucchini Stuffing Casserole is just what you're after. It's also easy to change the veggies and meat for a delicious change up!

Author: Renée

Recipe type: Entree

Cuisine: American

Serves: 12 servings

Ingredients

• 1 pound zucchini (and or yellow crookneck squash) unpeeled and sliced
• 1 yellow onion, chopped
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup carrots, chopped
• 2 cups cooked chicken, (I use leftover rotisserie chicken)
• 1 package Pepperidge Farm stuffing
• ½ cup butter, melted
• 1-2 cups shredded cheddar cheese

Instructions

1. Cook squash, carrots and chopped onion in boiling salted water for 8 minutes. Drain well.
2. Combine soup and sour cream; fold in drained squash, carrots, onions, and chicken.
3. Mix stuffing with butter.
4. Spread half of the stuffing into a 9 x 13 pan.
5. Spoon vegetable-chicken mixture on top of stuffing.
6. Sprinkle cheese over-top.
7. Sprinkle top with remaining stuffing.
8. Bake at 350 for 45 minutes.

3.4.3177

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