Chicken Zucchini Stuffing Casserole

Chicken Zucchini Stuffing Casserole

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

Chicken Zucchini Stuffing Casserole

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.

Chicken Zucchini Stuffing Casserole

5 from 1 reviews
Chicken Zucchini Stuffing Casserole
 
Prep time
Cook time
Total time
 
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:
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.

So now it’s your turn!  How would you change the ingredients here.  Please share your yummy ideas! Thanks for joining me here and pin away!

Chicken Zucchini Stuffing Casserole

 

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About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

2 Comments

  1. Julie

    Yummy! I make one similar to this with broccoli. Hope you’re well and enjoying a beautiful fall. Amazing weather here!!!

    Reply
    • Renée

      Thanks Julie, it would be awesome with broccoli, loving your suggestion!

      Reply

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