Chicken Zucchini Casserole

Chicken Zucchini Casserole

Let the craziness begin! School is starting, we signed up for gymnastics, soccer and piano lessons. The care free summer days are rapidly coming to an end. But in a way it is a good thing. I loved the first day of school and the cool smell of Fall. Everything about this time of year makes me smile. So yes, it might be crazy, but I really do love everything about it!

That being said, crazy days makes me want to make super fast dinners that don’t take a lot of work. My new favorite: Chicken Zucchini Casserole. My kids loved it so much that it is on the menu again this week. Hope you like it as much as we did!

4.7 from 38 reviews
Chicken Zucchini Casserole
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 ounce package of boxed stuffing mix (I used Stove Top)
  • ½ cup melted butter
  • 4 cups of zucchini, diced
  • 2 cups of cooked chicken, cubed
  • 10.75 ounces Cream of Chicken Soup
  • ½ onion, chopped
  • ½ cup of sour cream
  1. In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9x13 glass pan and spread out evenly. Sprinkle reserved ½ cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.




chicken zucchini casserole 2
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40 Recipes to Use Up Your Zucchini


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  1. Cindy says

    There is a recipe on very similar to this recipe & it calls for 1/2 cup of sour cream. It also included chopped onion & one shredded carrot. I too noticed the 12 cups of sour cream, definitely a typo!!

  2. Christine says

    Sounds silly but what’s the best and easiest way to cook the chicken if I don’t have any leftover? About how many boneless chicken breasts make 2 cups? Excited to try something new :-)

    • Cyd says

      Hi Christine! We often buy bags of frozen chicken breasts and thaw the amount needed and boil them in water. It takes about 20 to 30 minutes to cook through when boiling them (depends on the size of your chicken breast and how thick it is). For 2 cups of cooked chicken you need about 1 1/2 pounds of chicken breasts. Chicken breasts come in so many sizes. If they are good sized maybe 3. But you will probably need around 4. Hope this helps!

    • Sandie says

      Its really easy… just get a couple larger boneless chicken breasts.. cut into bite sized pieces and put in skillet on stove w a small amount of water.. let simmer.. it will turn white completely thru when it is fully cooked. this is a great way to start chicken for a lot of recipes.. once you have it cooked you can save it in the fridge or continue w your recipes.. hope this helps! Im going to try this for dinner tonight!

    • Cyd says

      Looking over the ingredients, everything should be fine in the slow cooker. Your chicken would still need to be precooked. Cook on low and watch closely. Where we haven’t tried it in the slow cooker, we don’t have an exact cooking time for you!

  3. Beth W. says

    This was delicious!! I was so surprised at how much flavor it has. The only change I made was adding some shredded cheese to the zucchini mix and to the top. It was enjoyed by all. Thank you for a great recipe. I made an extra to freeze.

    For the gal who asked about slow cooking it. I would not recommend that, personally. What makes it so good is the crunch on top. Also, the zucchini holds its form and is not squishy. It tastes like broccoli cuts. Slow cooking it would turn it to mush.

    This is a five star recipe!!

  4. Alisha says

    I have been making a similar casserole that my mom made when I was a kid. Except hers used only shredded chicken, cream of chicken, and prepared stuffing. No vegetables. I have been wanting to add veggies to the recipe. Can’t wait to try this one. 😉

  5. Julie says

    I made this tonight and also substituted the sour cream for greek yogurt and it was great. I think this would be hard to freeze but perhaps the sour cream would bind a bit more and would make it easier to freeze than the yogurt. I will definitely make this again and think next time some chopped carrots would be a great addition. A bonus was that my kids willingly ate the zucchini!

    • Cyd says

      Hi Melanie, just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all the nutritional info on this recipe. You can find the magic button on all of our recipe. It’s our new sister site – It’s a great place to look for recipes. We have over 30,000 from bloggers and chefs!

    • Carol says

      How big is your zucchini? I’m sure you can judge it! I made it from a HUGH zucchini the other night. I do not like those big ones! I scooped out the seeds. My recipe was so old! It asked for 8oz. of stuffing mix!

      • Cyd says

        That would depend on the size of your zucchini. If they are small, you might need 6 to 8. If they are good sized, you may only need 2. I agree with you, I don’t like to use the huge zucchini. Just small to medium ones! But they all work!

  6. Le'Ann says

    Wow! Made this tonight. Hubby and I both loved it. Added a little garlic. Think I might add carrots and mushrooms next time, but it was great just like it was. This recipe is definitely a keeper.

  7. Renie says

    Anxious to make this recipe. So many recipes that call for cream soups do not specify if the soup is used just as it comes out of the can or if it is to be mixed with the required liquid listed on the can and I’m never sure what to do!

  8. Amy says

    I don’t normally comment on recipes but I made this tonight and it was truly fantastic. I used canned chicken (2 of the big cans) because through a series of events that was my only option and it was really good, I also used cream of mushroom soup because that is what I had. I put a little extra zucchini in it to use up both small zucchinis I had. Thanks for a great recipe. We will definitely be having this again with the many zucchini from my garden (so very many….)

  9. Edna Caly says

    How many times do you have to answer the question about the amount of sour cream? C’mon ladies. Of course it is 1/2 cup!! Am trying this tonight….looks good. Stars will not go higher than three on my iPad.

  10. Jennifer says

    I made this yesterday after finding it on your site. I added some chopped bell peppers and substituted plain yogurt for the sour cream. I used the cranberry Stovetop dressing. It was so good! Thank you!

  11. Beth says

    My mom has an abundance of monstrous zucchini in the summer, so I’m always looking for new zucchini recipes. This is great! All I had on hand was cream of mushroom and it was fantastic! Thanks for the delicious recipe, will definitely make again!

    • Cyd says

      We have only made this recipe as directed in the recipe. For a GF topping in place of the stuffing, Rolled oats can be a substitute for breadcrumbs and a sprinkle of herbs and some Parmesan cheese for flavor.

  12. Tara says

    Making this for 2nd time in a week. Delicious! Adding a little garlic, broccoli and some mushrooms. I cooked my chicken in olive oil and added some seasonings. So many things you can do with this recipe. 5 stars.

  13. Brittany says

    I made this last night! It was delicious!! I doubled it and froze the uncooked portion. I had to cook it a little bit longer because my “diced” zucchini was a little big. I might add some broccoli next time.

    Winner in my book.

    *I double the recipe b/c sour cream comes in a cup and the other half of the onion will go bad.

  14. Stephanie Miller says

    So I just got done making this recipe and it is baking in the oven. I guess I was confused about the stuffing mix and 1/2 cup of melted butter. Was I supposed to make the Stove Top stuffing based on the box directions and then add more melted butter to the stuffing once it was done…or was I supposed to just take the package and add the melted butter? I followed the box directions and then added more butter. I was confused and hopefully it turns out the way I did it. It is smelling delicious though…:)

  15. Chrissie Gnan says

    I made this for supper this evening & I think it is a new family favorite!! I did however add some hidden valley ranch powder to it. Super easy recipe & we all really enjoyed it! Thank you for sharing!!

  16. Ratherbebaking says

    Loved it. I did substitute greek yogurt for sc. I also added some celery. I used 1T of the 1/2c of butter and microwaved the celery and onions for a minute before adding them to the mix. Will definitly make again.

  17. Jennifer says

    I gave this a try and it was positively awful. I am sorry to say, I have read all of comments and just can’t understand how people ate this. We threw it out. I love zucchini and I cooked the chicken with light spices and the chicken itself was great! But the combination just didn’t work. Sorry I have to say this.

  18. julie chan says

    Great tasting casserole! My picky boys gobbled it up and one even asked to bring the leftovers for lunch the next day! That is a first! Husband loved it too! Thank you for a great recipe. Will be adding this our rotation.

  19. Marcia Saylor says

    Made this, everyone LOVED it, even the children including the one that does not love vegetables. He said “awesome”. Will make again this weekend, two in fact. Wondering if I could make ahead of time at all or freeze.

  20. Leah says

    This recipe is awesome. I swap the sour cream for greek yogurt when I can and I add about 2 cloves of chopped garlic, Mrs. Dash’s seasoning, and cheese. Even my one son who hates veggies loved this meal! Thanks for sharing :)

  21. Sharon Leevy says

    I have made this dish twice now and we LOVE it! Made exactly as directed and it was so easy. Only had a little bit left the first time and I took it to work for lunch the next day and it was still just as yummy. It will defnitely be one of our favorites! :)

  22. Sylvia Thomas says

    Made this dish for dinner last night and was delish! The stove top gives it so much flavor. I think it would also be good with broccoli. My husband and I both loved it. Took awhile to prep since I had to cook the chicken but was well worth it.

  23. Susan Carter says

    This recipe is FABULOUS and soooo easy to make with stuff I always have in my pantry!!!!! I like the idea of being able to use other veggies (squash, carrots, broccoli) if do not have zucchini. Next time I am going to have to double the batch so there are more leftovers for me and my son to take to work. This is also a good recipe for people who are just learning to cook like my 20 year old son who is getting ready to move to campus.

  24. says

    Thank you for sharing this recipe! I was looking for an easy casserole dish and sure found it. My husband loved it so much that he’s asked me to make it a 2nd time this week. This time I’m doubling the stuffing because we both LOVE stuffing. SO GOOD. Thanks for making my culinary skills appear even more wonderful in the eyes of my husband.

  25. Gaye says

    Thanks so much for this recipe. With zucchini coming in strong in the garden, I needed to find something new to do with it. The recipe sounds great the way it is so going to give it a try tonight. Almost all of the reviews have been great; Cooks like me out there always trying something new. Bon appetit!

  26. Renee says

    I made this over the weekend for my family of 5 picky eaters, there wasn’t a crumb left! My youngest, who won’t eat anything that might be a veggie, has asked me to make it again this week! This ill surely be in the dinner rotation!

  27. Jackie says

    Made this last night for my daughter and I. I used squash and zucchini since that’s what I bought from the farmers market last weekend. The recipe is very easy and was very good. Adding to my recipe book.

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