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.
CHICKEN ZUCCHINI CASSEROLE
Make and share this Chicken Zucchini Casserole recipe from Food.com.
Provided by Dancer
Categories Chicken
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
- Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
- Add zucchini, onion, and chicken; mix.
- Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
- Sprinkle cheese over chicken mixture and bake for 1 hour.
- Casserole should be golden brown and hot!
Nutrition Facts : Calories 374.9, Fat 32.9, SaturatedFat 19.3, Cholesterol 85.2, Sodium 666.5, Carbohydrate 13.5, Fiber 2.3, Sugar 7, Protein 8.9
CHICKEN ZUCCHINI CASSEROLE RECIPE
This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Provided by Kristen Hills
Categories Main Course
Time 55m
Number Of Ingredients 7
Steps:
- 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, 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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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- Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
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