Our Chicken Zucchini Casserole is always a hit with our families – everyone loves it and it has amazing flavor! It’s a great recipe for those busy weeknights when you need something the entire family will like.
I actually made this casserole earlier in the day by preparing it according to the recipe below and then kept it in my fridge until it was time to bake it that evening. This gave the zucchini slices time to marinate and it was even more delicious than normal!
The zucchini cooks perfectly tender and the sauce with the creamy chicken was so delicious.
Ingredient Notes
- Boxed Stuffing Mix
- Butter
- Diced Zucchini
- Cooked Cubed Chicken
- Mozzarella Cheese
- Cream of Chicken Soup
- Onion
- Sour Cream
How to make Chicken Zucchini Casserole:
- Preheat oven to 350℉.
- In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for topping.
- Add zucchini, cooked chicken, Mozzarella cheese, 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.
Storing and Other Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
I love using a rotisserie chicken from the deli for this recipe to save me time and add a savory flavor. It makes an easy dinner even easier! You can also use chicken thighs if you would like.
If you want 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.
Serving Suggestions
- Seven Layer Green Salad Recipe
- Pina Colada Fruit Salad Recipe
- Instant Pot Green Beans Recipe
- Sheet Pan Garlic Breadsticks Recipe
Chicken Zucchini Casserole Recipe
Ingredients
- 6 ounces boxed stuffing mix (such as Stove Top)
- ½ cup butter, melted
- 4 diced zucchini, (about 4-5 cups of bite size pieces)
- 3 boneless, skinless chicken breasts, cooked and diced into small pieces
- ½ cup shredded mozzarella cheese, optional
- 10 ½ ounces canned cream of chicken soup, (1 can)
- ½ onion, diced
- ½ cup sour cream
Instructions
- Preheat oven to 350℉.
- In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for topping.
- Add zucchini, cooked chicken, Mozzarella cheese, 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.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Sounds great! But, I’m guessing it’s a half of a cup of sour cream not “12” cups ; )
What a great and easy recipe for using up all those zucchini that are overtaking my garden about now. I can eat it every day but it’s always nice to have something new to try. I’m new to your blog and can’t wait to look around a little more. Have a wonderful day 🙂 Dawn@CreativeCainCabin.com
What a delicious way to get in your veggies!! Pinned 🙂
The recipe says 12 cup sour cream……is that supposed to be 1/2 cup?
This looks awesome!
I want to make it tonight but im wondering if its supposed to be 12 cups of sour cream or 1/2 cup???
Thanks!
I think you’re missing a slash on the sour cream measurement. It should be a 1/2 cup of sour cream right?
12 cups of sour cream? Is that right? Looks really good!
Sounds delish-I’m making it tonight because I have both chicken and zucchini to use up! Do you cook the zucchini before adding it? Thanks 🙂
I’m assuming that’s 1/2 cup of sour cream
Looks great — thanks for sharing. May try with Panko bread crumbs instead of Stove Top. Curious about the sour cream measurement too.
Like the previous comments, could you please confirm the amount of sour cream? I make a casserole very similar with squash. It is definitely a family favorite!
Sweet! Good thing I love me some sour cream! Lol! I’m gonna make this tonight because I have all the ingredients already! I love when that happens 🙂
LOL on the sour cream. Please confirm actual amount – can’t wait to try!
Has anyone made this??? I SO want to but I’m not sure about the sour cream.
There is a recipe on tasteofhome.com 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!!
Yes 1/2 cup!!! So sorry!!!
Yes!!! 1/2 cup!!!
1/2 cup of sour cream!!!
1/2 cup of sour cream and yes I’m sure panko bread crumbs would be great!
yes! 1/2 cup!!!
1/2 cup of sour cream!!!
Yes! 1/2 cup of sour cream!
Only 1/2 cup of sour cream! 12 would be horrible!!!!
No, you don’t have to cook it!
No.. it is only 1/2 cup of sour cream!!!
yes! 1/2 cup of sour cream!
Yes!!! 1/2 cup!
From South Africa. What is “stove top stuffing”?
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 🙂
What are the estimated calories for a serving of this?
Do you think there a way to convert this to a slow cooker recipe? I thought I would ask for your expert opinion before wasting a bunch of food, if it fails. Thanks!
Stove Top is a name brand package of seasoned dried bread crumbs. A box is approx. 6 ounces.
yum!
I am wondering the same thing! Best way to cook the chicken in advance.
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!
It is boxed stuffing/dressing mix. You can use any brand. Stove Top is the name brand we used. It comes in a 6 ounce box.
Do you cook the stove top stuffing first? Or use it dry?
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!
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!!
Beth – Thank you so much! I am so glad you liked it! I made it again last night and we also added cheese! 🙂
This was so so good! Next time i make it i am throwing in some sliced mushrooms!
I just made this tonight. I substituted 1/2 cup plain Greek yogurt for the sour cream. It was delicious, very easy and light. Even the kids went back for seconds.
Would it be ok to use squash rather than zucchini?
This looks amazing, my friend!!!
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. 😉
Can you give me the measurements to cut this recipe in half? I would love to make this, but do not need it to serve 6, thanks!
Do you think this would be good as a freezer meal?
I was wondering the same thing and about to ask! 🙂 I would think so, but would love another opinion. I’d probably put the 1/2 cup topping in a separate bag though.
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!
Just use half of each ingredient and use a smaller baking dish. Your cooking time may be reduced a little too so watch it closely.
We haven’t tried squash, just zucchini squash! Sounds delicious though! Let us know how it turns out.
Thanks Beth for the heads up on the zucchini if it’s cooked in the slow cooker!
What are the calories in this dish?
I was wondering about this right away, thanks for confirming that the GY works well!
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!
About how many zucchini equal 4 cups?
Thank you, can’t wait to try his recipe!
A small rotisserie chicken from the grocery store would be fast and easy.
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.
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.
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!
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….)
I make this recipe with broccoli. Simple yet yummy!
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!
Would it taste ok without the sour cream? I do not like the taste. Thanks
Prepare the stuffing or just use the contents?
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.
This recipe sounds very good and I will be making it shortly but I was also wondering if it is a recipe that can be made ahead and frozen?
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!
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!
Can I. Make this gluten free? Suggestions on a topping that is gluten friendly?
What gluten free topping could I use instead of stuffing?
I made this tonight and OMG! This is my new favorite dish and I didn’t change a thing.
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.
Do you prepare the stove top or use it dry?
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.
Use the stove top dressing mix dry.
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.
Don’t prepare the stuffing, just add the dry stuffing mix.
We haven’t made it without sour cream. It only asks for 1/2 cup, so it should be ok without it since you don’t like the taste of sour cream.
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!
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…:)
Just add the dry stuffing mix and the melted butter together. Do not make the stuffing as directed on the package.
made this the other night and it was wonderful! will definitely be making this again!
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!!
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.
Can’t wait to try this – looks delish!
We substituted pepperoncini for onion and added parmesan in the mix and on top! SO GOOD!
Fabulous!! Eating it now and we all love it! I’m not much of a casserole person but this was awesome. Used wild turkey my husband got instead of chicken. Yum!!
Love this… I added chopped red potatoes. One bite taste like thanksgiving. Only thing missing was the cranberry sauce.
Can this be made in advance and frozen? If so, what temperature and duration would you cook it at? Thanks!
Has anyone tied this with frozen zucchini? Wondering if it turns out well.
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.
How do you think this would freeze before baking? Also, I’m the youngest of 8 kids, with 5 sisters!
We all love to cook and had an excellent teacher (our mom)!
Hi Nancy! It should freeze fine before cooking. Your chicken is already cooked. Just thaw and cook according to directions. Check it as it cooks to be sure all is going well! 🙂
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.
Hi, is it okay to bake this dish in a foil pan? i’m making this for someone else.
I made this today and used 1/2 cup sour cream. It was great! I will make it again!!
Can I vacuum pack and freeze after cooking?
So, with the stove top stuffing do you also use the packet of veggie/seasoning that comes with it??
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 🙂
So simple and tasty. I followed the exact recipe and we devoured the entire dish. Will certainly be making this one again. Thank you.
With Stove top it’s all mixed together, so we add the whole box.
We haven’t tried this as a freezer meal so we aren’t sure if the zucchini would go soggy or not.
It should work fine in a foil pan that’s close to a 9 x 13 inches.
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! 🙂
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.
Our large family wiped this dish out this evening!
Lovely simple casserole!
Thank you!
I have been making this recipe for years. It’s so good! I add shredded carrot and diced water chestnuts to mine. The recipe I have calls for them. 🙂
I made this tonight and it was amaaaaaazing!!!!! I opted for Holden mushroom soup instead, used sautéed onions and added a pinch of garlic and omg it was to DIE for!!!
How about some crushed up corn or rice chex?
I love this recipe! I have made it several times, it’s a big hit with the family!
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.
Can you substitute the StoveTop for Quinoa and if so how would you do this? – I am looking for a healthier alternative!
Thanks
Hi! I’m from philippines. what is stuffing mix?
It is dried bread that is cubed and has seasonings added to it.
We have never made this recipe with Quinoa.
I made this recipe the other night but I added a few of my own ingredients and it was AMAZING! Such a great way to include really healthy foods that the kiddos wouldn’t normally eat! Thank you so much for sharing.
I used avocados instead of zucchini and topped it with mozzarella was awesome.
Could you replace the stuffing mix with cooked rice (not for the topping)? Would about a cup of rice be right?
Delicious recipe and very easy to prepare! Made it last night and served it with baked parmesan tomatoes. Gourmet meal! :0)
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.
can i use italian style breadcrumb..coz i only have a large box of that..
It should work ok since they are seasoned. 🙂
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!
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!
Just made this tonight – so delish! Will definitely make it again. Whole family loved it!
Do you have any advice on how to translate cooking this casserole in the oven to cooking it in the 9×13 casserole crock pot?
Have you tried making this without stuffing?
LOVE the sound of this recipe! Pinning and making soon!
Just in time to solve the dinner dilemma for tonight! I picked a fresh zucchini off the plant this morning 🙂
We have only made this recipe with the stuffing. The stuffing is a lot of the flavor.
This looks terrific. In addition to adding mushrooms, carrots and cheese, I am thinking of added slivered almonds or water chestnuts for additional crunch.
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.
This recipe sounds so delicious and I am with you about loving the craziness of this time of year! Time to bust out the casserole and crockpot recipes!
For some reason I was hesitant to try this recipe at first, but I needed to use some zucchini, and I do love stuffing. I’ve made it several times now and love it!
Did the one that was froze turn out? I’m thinking of doing that.
I made this with a few adaptions…I used zucchini like the recipe called for, but also used yellow squash and carrots just to add variety and more nutrition. I threw the veggies in the food processor using the blade attachment and gave a few quick pulses. In addition, I stirred in some parmesan cheese. It was a big hit! I think it might be good as a stuffing for portobello mushrooms too but haven’t tried that yet.
How did the frozen dish turn out? I’m looking for freezer dishes that doesn’t involve crockpot…I’d love to give this one a try!
Would I freeze it before cooking it??
It should freeze fine before cooking. Your chicken is already cooked. Just thaw and cook according to directions. Check it as it cooks to be sure all is going well!
This was so good. I added mushrooms and used about 5 cups of zucchini. I left it on the counter to cool after dinner and my husband kept taking “just one more bite”. Starting WW on Monday so the next time I make it I am going to try to lighten it up with Greek yogurt and something in place of the butter….but it was absolutely delicious as written. Thank you!
Had to share this….I made a different casserole for dinner last night and my husband said “It’s not as good as the last one you made. I could eat that 7 days a week!”. So I’m making it again tomorrow.
I don’t have boxed stuffing, is there a way to recreate it? I can toast some bread but what herbs are in the boxed stuffing? Anything else?
Hi Katie. Here is the link for an easy recipe if you want to make your own stuffing.
http://www.food.com/recipe/copycat-stove-top-stuffing-mix-306717
so your recipe states to precook the chicken i know when it cooks in the Oven it would cook the chicken. My family loves the stove top chicken veggie recipe found on their boxes and it does not require precooking the chicken. so i guess my question is would it hurt to make this without precooking the chicken and has anyone tried it that way?
What can you use instead of Stuffing? My hubby can’t have bread products.
It is boxed stuffing, cubed bread & cornbread, dried vegetables & seasonings.
Eeek! 1 stick of butter? My thighs can’t handle it. What’s a good substitute ingredient? Can I use half the amount instead and replace it with milk?
You could try cutting the butter in half. Look at your stuffing box mix and be sure to add at least what it calls for.
Do you make the stuffing first and then add to it? Or do you just put the stuffing ingredients in the bowl?
I have not made this casserole yet but planned to make it for Thanksgiving this week. As a tried and true southern girl I never had stove top stuffing. That was always considered “a false version of cornbread dressing.” Of course over the years I have had the stuffing in a variety of different casseroles and loved it. When I saw the suggestion of avocados it reeled me in as my family loves them. Will let you know how it goes after Thanksgiving. Hope all have a safe and blessed Thanksgiving day and weekend.
Do you use chicken- flavored stuffing or traditional sage?
We used the Chicken flavored stuffing.
One of my kiddos has a dairy allergy so I used homemade cream of chicken soup (made with almond milk) and Tofutti Better Than Sour Cream Sour Cream and it turned out great! A nice dairy free option! My husband couldn’t even tell it was dairy free.?
Made this tonight and it was delish! Great recipe!
Can I make this up ahead of time and pop into oven the next day?
Sure, it should be fine covered and refrigerated until ready to cook.
Made this for dinner tonight and it was delicious!! Will definetly make this again!!!
Hello! How about putting uncooked chicken in this, and baking as called for? Why precook the chicken? Thank you!!
If you put uncooked chicken in this with all of the moist zucchini, it would be a gooey mess. It basically needs to be heated through and the zucchini cooked.
Mine is in the oven !!! It looks so yummy ?
I can’t wait to have some !!! I will post after dinner. Thank you for sharing ?
could you post the nutrition facts please
I do this recipe every late august with summer squash and zucchini mixed because I have sooo much from the garden. Turns out great!
Would this be an okay recipe to make a couple of days in advance and not cook right away? Would you recommend sauteing the vegetables beforehand if that were the case?
So I had pork Stove Top instead of chicken, I had Greek yogurt instead of sour cream & I had cream of mushroom instead of cream of chicken & I had leftover rotisserie chicken…followed rest of recipe & still very good! #usewhatyougot 🙂
I love this Kim! Thanks for sharing. We totally believe in using what you’ve got. Have a great day!!
Trying this tomorrow! I bought a rotisserie chicken. Love the convenience. How many cups of chicken would you think I should use?
I happen to come across this recipe on Pinterest and decided to give it a try. OMG! It was sooooo good. My family of three LOVED it. It was definitely a hit and a keeper! Can’t wait to make this again!
Zucchini and chicken breasts vary greatly in size. I am also looking for comments on more specific amounts used. (Pounds/ounces/cups?)
About 3-3 1/2 cups cubed chicken
This recipe is scrumptious 😋 I bought a Costco rotisserie chicken and cubed it and added juices in tray along with the chicken. Best casserole I have come across in a long time. Thank you🙏🏻
Can you use raw cubed chicken? Why does it need to be cooked?
Thank you! I love this recipe. I have made it several times. Hoping to make it tonight.
I’m looking to freeze this to take to a friend on a Meal Train. Should I leave the topping off until they are ready to bake it?
How many calories per cup?
Has anyone done this as a freeze-ahead meal? If so, did you modify anything? Still cook the chicken prior to assembling? thanks!
You can add it as directed on the recipe. But either way should work great.
I have made this several time not only do I love this dish , but so dose my family . It is a winner!! Thank you for sharing
We are so glad you love the Chicken Zucchini Casserole. It’s one of our favorites too! This slow cooker Ritz Chicken is also one of our favorites. Here is the link if you ever want to try it. https://www.sixsistersstuff.com/recipe/slow-cooker-ritz-chicken/
Thanks Ekaine! Have a terrific week.
Hey Sisters! Made this for dinner tonight exactly as written, and it was not only scrumptious, but truly a cinch to make. Three cheers for synergy. A few good ingredients coming together for a spectacular result. My compliments to you ladies for your patience with some of the trying questions in comments. I was shaking my head. Why not read some of answered questions before repeating the same questions two hundred times. Anywho… thanks for the great recipe and video. It was great fun to make and we really enjoyed dinner.
Yea!! Thanks so much for leaving a sweet comment on the Chicken Zucchini Casserole. It really is an easy and delicious dinner the family will eat! Have a wonderful Thanksgiving and we hope you’ll stop by soon for more recipes! Love, The Six Sisters
I used canned cooked chicken (that you shred a bit) or Costco rotisserie chicken when I don’t have time to cook ahead. Both ways taste great. I don’t think raw chicken would not cook through.
This looks delicious but is it Keto Friendly? I‘m new to Keto & wasn’t sure when I saw the Chicken Stuffing.
Yes everyone ITS 1/2 cup sour cream 🙄 look on the box and ingredients to see if it’s gluten free, it’s not rocket science. Made this recipe tonight and it was fantastic!!
Can you Freeze this recipe after baking?
This recipe should freeze just fine.
Hi Jill. So glad you liked the Chicken Zucchini Casserole. It’s a family fave!
I cook my sliced zucchini and onion for a few minutes.
I used a mandolin to make sure the zucchini were about the same size.
I just made this dish and sampled it. I was hoping it would be a bit more creamer. It seems a bit dry. I sliced the zucchini on a mandolin to make sure the pieces were uniform. But I questioned if I was to add milk to the canned soup. So I put about a 1/4 cup in. (I thought maybe the zucchini would provide more moisture). If I make it again, I will add a bit more milk. It tastes wonderful though! So I’m sure I will!
I just made this. I felt it was a bit on the dry side. But delicious! I added a 1/4 cup of milk because I thought it seemed thick and thought I’d have trouble mixing it. I will add a 1/2 cup of milk next time. That should do the trick!
Could I make this ahead of time and freeze it?
We have frozen zoodles that I would like to use up. How many cups would you recommend for this recipe? And I am thinking I should defrost them before mixing into the recipe. Thanks!
Whatever amount you think will equal 4 medium zucchini diced. Around 3-4 cups.
It freezes pretty good. The zucchini could get softer than usual, but it will still taste amazing.
I’m addicted! My daughter is getting her masters in Wisconsin but was displaced with me in South Florida during our pandemic. She made this dish and added a few mushrooms and mixed in some cheese. How did I not know this dish existed? I’m in trouble now because I can’t stop making it and eating it all up! Thanks for sharing a yummy recipe!
What do you guys make as a side with this dish?? Thinking salad or a carb of some sort??
We made this for dinner tonight with mushrooms and cheese (just because we had mushrooms and love cheese on everything) and it was sooo good. Great way to use up the fresh zucchini that already abounds. Thanks for sharing.
Made this last night. The zucchini I had been given were HUGE so I used two and cut the seeds out. I really like this recipe for the amount of veggies and the ease of prep and the fact that I could put it together early in the day and then just stick it in the oven later. (I didn’t this time, but LOVE that I could.) AND, it’s not the same-old same-old. Thanks, ladies, for a great recipe! Next time I make it, I might add a little more seasoning, but that might be a matter of the stuffing I had being under-seasoned or something. (You never know; even mechanical processes might flub a measurement once in a while.) Or it might be that two large zucchini were more than the four medium you called for. Oh, I did add extra sour cream, just because with sour cream more is always better!
To make it gluten free I would just make my own gluten free stuffing instead of using something store bought. Excellent recipe!
Thanks Tina! We are so glad you like this Chicken Zucchini Casserole.
Hi Michele. So glad you liked the chicken zucchini casserole. You are a gal after our own hearts- yes, everything is better with more sour cream. Have a terrific weekend.
I made this recipe and it was awesome. I did modify it a little bit. Fresh out of the garden I used zucchini , yellow zucchini , crook neck squash, 1 bell pepper and 1 white onion. I also added 1 cup of cheddar cheese. I cut my chicken and boiled in water with salt ,pepper and garlic. I also added 1 egg to the soup and sour cream. Turned out really good. Awesome recipe.
I always interchange squash and zucchini in recipes. Very good with one or the other or both.
Hi Elissa. Great idea!! Sounds delicious!
Do you have a recipe for making this in an InstaPot? I don’t have an oven.🙃
I have made this recipe twice and the only change I made was using corn bread stuffing. Delicious
Do you cook the stuffing mix first?
Made this and it is great! Will definitely make this again.
Hi Angie. We are so glad you liked the chicken zucchini casserole. It’s a popular recipe on our blog. Thanks so much for leaving us a comment.
HI Debi. We are so glad that you like the chicken zucchini casserole. Corn bread stuffing sounds delicious in this!
Hi Azzie. We did a post on converting recipes to the Instant Pot. Here is the link. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
You can try to make adjustments for the Instant Pot.
My 14 year old grandson (hates zucchini) said “ If I have 3 days to live, I want this as one of my last meals”. Now that is a compliment! I didn’t’ have any cooked chicken, so pan fried chicken thighs, seasoned with garlic, paprika, salt and pepper, then some Cremini mushrooms, and scraped up all the yummy brown bits in the pan with a cup of nice Pinot Grigio and poured it over the whole pan. Replaced sour cream with Greek yogurt and soup with low fat/sodium soup, knocked off a few more calories without sacrificing flavour*****
Love this recipe! Does it freeze well?
I cannot tell you how many times I have made this recipe since I found it!! I have also played around with stuffing flavors and I LOVE onion, so I use more onion : ) and have been known to throw in some minced garlic!! Also at this time of year I sometimes use a mix of yellow summer squash and zucchini, cannot seem to screw up this recipe. LOVE LOVE Six Sisters recipes!!
Hi Cheryl. Thanks so much for your sweet comment. We are so glad you like the Chicken Zucchini Casserole. Yellow summer squash would be amazing in this recipe. Thanks for sharing. Have a terrific week.
Yes. This recipe freezes well.
Can this be frozen once cooked?
Hi I made this casserole and it was delish..made it exactly like the recipe..will definitely make again..thanks for sharing!
What are the amounts of the ingredients for the chicken zucchini casserole?
Great minds think alike
How much rotisserie chicken do you use?
Did you cook the stuffing first or just add it dry?
Roughly how long would this take in a slow cooker?
That’s what I did (mushrooms) and it made it PERFECT!! Needs to be added to the recipe.
I added mushrooms. Made it perfect!!
Denise, no, the stuffing mix is added dry, out of the box. (It will soften while cooked with the creamy sauce, except for the 1/2 cup sprinkled on top for a crust)
I love your recipes, but the popups keep blocking out the ingredient list. It would be much easier if you listed the ingredients, and then did the rest of the article.
We use almost all of it!
The recipe is all there. You just need to scroll down a little farther on the post.
There are 6 carbs in a medium zucchini, 10 in a medium onion and approximately 8 in a can of cream of whatever soup. It’s the stuffing that’s the problem. You will have to find a substitute. A lot of people use crushed pork rinds as breading or a topping, and I’m sure they would work for the topping…I don’t think they would be great in the recipe, though. Good luck!
Where are the list of ingredients
OMG this is PHENOMENAL!! I followed all directions, I’d cooked and seasoned two huge chicken breasts and cut them into small cubes, used 3 med. zucchini, and two yellow squash. I omitted the onion (added onion powder in its place) because no one but me will eat onions. This was drool-worthy!! I can’t wait to make it again!
I have zucchini that is shredded. I assume I can use this as well. Just not sure how much.
This is a regular dish for us now. It’s also very light. I add maybe a cup of shredded cheese and a bit of shredded carrots.
Hi Kathy. So glad you like it. It’s a family favorite recipe and with so many zucchini right now, it’s perfect!!
You’ll need about 4 cups
I was wondering the same thing. Did you try it?
This has quickly become one of our favorite weeknight meals!
This recipe looks awesome but I’m questioning the 1,465 calories per serving! I didn’t see any ingredient that would make it add up to that much per serving.
Delicious. The whole family loves it
Trying this recipe tonight. I like to buy several rotisserie chickens at once, pick all the meat of and bag each in a freezer ziplocks then freeze. So easy to then just grab a bag out of freezer and make recipes like this.
Hi Shellie. We love this helpful tip. Rotisserie Chickens are great in so many recipes.
That calorie count is not correct. We’ll work on that. Thanks for the letting us know.
I really liked this recipe! I froze the leftovers and thought it worked out reasonably well. You lose a bit of the crunchy texture of the topping, but the flavor was just as tasty!
This dish is amazing! The whole family loved it and I will be adding it to my “go to” recipes! I am thinking this would also be a yummy way to use some of our leftover Thanksgiving turkey (in place of the chicken).
Great recipe thanks
This recipe has become one of my go-tos! So easy and delicious. Thanks!
Very simple recipe, which I love cuz I hate cooking, lol.. personally I felt it needed a little more moisture, so I’ll tweak it a bit next time. Also I made it in my Ninja Foodi, I PC the chicken for 10 on high, than baked for 15 minutes at 350 degrees, than left the lid closed to retain heat..
This is the second time I am making this, as my husband loved it the first time….it took a much longer time to bake first time, so I tried something different today…..same exact recipe, but I sautéed the zucchini
And onions a few minutes just to soften….it might be the time of year, dead winter, but the squash is not as juicy as in the summer. Everything came together so much easier, and baked in 30-40 minutes…..it is a winner!
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I made this for dinner tonight and we liked it a lot. I did add a few grated carrots. This is a keeper!
I really enjoyed this recipe! I used rotisserie chicken instead of chicken breast. I would suggest using 3 zucchini instead of 4 since it seemed like too much to me! Maybe that was because mine were larger
I read everyone’s comments 👩🏻🍳. Thanks for sharing this delicious recipe Kristen! I adopted a few suggestions, added a little milk, grated carrots. I sautéed mushrooms zucchini and onions in butter which intensifies their flavors. I’d try a splash of white wine next time. Anxious to try more Six Sisters recipes!
5 stars!
This is a great recipe, I love it!
I must confess that I add more stuffing… 🙂
It would all depend on the size of your zucchini. Sometimes the ones at the grocery store are quite small, and the ones from our gardens are HUGE!
I really love this casserole. The only thing is that I bake it about 20 minutes longer because I like the zucchini more tender. Great recipe though.
This was the best new recipe I’ve made in a long time.
Delicious!!! This is a keeper!
how do you know what size cans of chicken and how many
Super easy and so tasty. Definitely going into the rotation!
Love this recipe!! Can it be made with frozen chunks of zucchini?
I’m sure that would work. You might want to thaw them first. We have always used fresh zucchini.
How many cups of zucchini would you say this requires? I have a huge zucchini from the garden so it’s hard to determine
I was wondering what I could use instead of stuffing i can’t eat the stuffing it does not agree with my stomach. But I want to make this . Please help
What kind of onion should we use?
We use a yellow onion.
Yum Yum Yum! A different but super delicious way of using some of the garden zucchini. I made the recipe as written but also added 1 chopped green pepper. Leftovers taste even better the next day.
I am wondering what i could dot replace the canned soup, we are not fans of all those chemicals. How about making a cream sauce to replace? Thanks for your input.
You can totally make your own cream of chicken soup. There are recipes online for making your own and they are fairly easy with simple ingredients.
I wish u would put cup measurements. I don’t want to use stove top I only use Pepperidge farms & if u use cooked whole chicken how many cups would you use. Thanks for any advise
A bit confused re. the stuffing. Previous comments say use the mix dry but the recipe says combine the stuffing with the melted butter?
Overall, this was really good! I used rotisserie chicken as suggested and it worked out great! The only thing I disliked was the stuffing in the casserole. It gave a bit of a mushy texture. Next time I will put more stuffing on top for the extra crunch.
We make it as directed in the recipe. You mix the dressing mix with the butter, then reserve 1/2 cup of that mixture for the top.
Great recipe. I added sliced fresh mushrooms, thyme, garlic powder and a little shredded chedder on top. Everyone loved it!
This recipe is a summer weekly dinner. So so yummy. There are never any left overs.
This is comfort food, at its BEST. I honestly doubted the zucchini’s texture and moisture level, but I just trusted the recipe. It was PERFECT. The zucchini has the right texture and was not at all mushy. I did use a rotisserie chicken- I love the mix of white and darks meats. This is a keeper. Just loved jt.
Loved this recipe! Just to put these answers to rest, how many cups of Zucchini and how many cups of chicken? Thank you. This will help to take away the guessing.
I have huge zucchini, how many cups?
This is a delicious recipe! Thank you for sharing!
Had this yesterday at a gathering and it was so good! It’s very similar to the Chicken Divan I make which uses broccoli, this is such a good way to use Zucchini as it’s a really good year for it in our gardens. Stopping at the store tonight to pick up the ingredients! Yummalicious!
I added yellow squash since we had so many from the garden
About 4-6 cups diced zucchini.
Around 4-6 cups diced zucchini. We realize that home grown zucchini this time of year is much bigger than what you find in the grocery store. And the chicken is about 2 1/2 cups diced.
I talked about this recipe for a week and my husband wrinkled his nose but when I served it he said it was in his top ten dishes I’ve ever made! I put the entire package is stuffing into the mix and added a cup of sharp cheddar cheese then melted 1/3 cup of butter and mixed a cup of panko crumbs and put them on top. AMAZING! Don’t hesitate, this is truly a great recipe.
So glad you liked it! We actually had it for Sunday dinner yesterday!
I made this exactly as the recipe states (a rarity for me), and it was wonderful. I was skeptical about the zucchini being raw for the bake, but the texture result was PERFECT. I did. Use rotisserie chicken, so it was a blend of white and dark meat. Comfort food at its best, and a great way to use up those garden zucchini!
Oh my goodness do I love this recipe! My hubby enjoyed it as well. The only change I made was I used 4 chicken breasts cooked in insta pot and shredded. Everything was cooked perfectly! Thank you so much for this delicious recipe!
I love finding new recipes with zucchini, and this one is yummy! I was ganna freeze theleftovers but within 2 days it was gone!
Do you think this cam be made the night before and put in the oven the next day?
Yes, you could make this and put it in the fridge until ready to bake.
This was delicious! I left out the onion, I may grate it in next time. May add a bit of milk next time or some ranch seasoning. Super easy recipe!
This recipe is fantastic! Thank you for sharing it. I have made it many times in the last month and everyone who has had it has loved it. I made two small additions. I added a can of sliced water chestnuts which I chopped smaller and I also added some corn sliced fresh off the cob, from ears left over from another meal. When I use the rotisserie chicken, I dice up 3 cups and I use 4 cups of zucchini. Besides the taste, I love that you can dice up all of the vegetables and chicken the day before and combine everything into the pan right before baking. I did this yesterday as I was having a large group for dinner and had many other dishes to prepare. I doubled the recipe and it was perfect. Everyone asked for the recipe so I sent them your link.
I love this recipe, have made it many times. I also have made it meat free for my grand daughter. All I do is omit the chicken, add some chopped mushrooms and use cream of mushrooms soup instead of cream of chicken soup. For the stuffing, I use the herb stuffing mix. It’s delicious. But I find that it needs to bake at least an extra 30 min, so the zucchini is tender. And, making it is not as quick as you say. By the time you cut up the zucchini, onion, & chicken, prep time is more like 30-40 minutes, not 10. Or the time it takes the oven to pre heat.
My son “helped” me make it and being distracted we forgot to add the sour cream. I’ll bet its better with it, but it was delicious even with our flub!
Great and easy recipe!! For a lighter and low carb version, I only did the bread crumb topping with a tablespoon of melted butter mixed in. Very good! Served it on top of rice for my sons.
Great easy recipe. I found the stuffing a bit dry so mixed in 1/2 c water with the melted butter much better and added about 6 oz cubed cream cheese, fabulous
I wonder if you could substitute turkey instead of chicken. I have leftover turkey from Thanksgiving. I’m going to give it a try.
Yes, leftover turkey will work great in this recipe too!
I had to make a few changes. I did not have stuffing so I used a bag of zucchini tater tots. I also used chopped up chicken thighs. and chhese on top
Love this recipe…it’s in regular rotation in my home. I make a few adjustments, such as adding chopped celery, shredded carrots, and fresh garlic. I sauté all of the veggies together first before incorporating them into the mixture. I also add a few tablespoons of chicken broth or else the dish tends to finish too dry for me. Finally, I cover my dish with foil to cook for the first 30 minutes. (If I don’t, the topping gets too burnt.) Uncover, then cook additional 5-10 minutes until golden brown.
Delicious!!! I swapped the sour cream with Greek yogurt and added carrots and kale for some more veggies.
I have a question. I have 2 lbs of chicken tenders. This recipe looks so GREAT. I hate wasting these beautiful chicken tenders on a casserole. This recipe definitely is Fantastic for chicken breasts. Can you send me a recipe for chicken tenders? I am a family of 6. Thank you. I have been following you guys almost from the beginning.
Here is a good recipe, it uses chicken breasts or tenders. https://www.sixsistersstuff.com/recipe/baked-honey-lime-chicken-tenders/
If you go to our home page and click on ingredient toward the top and near the center, then you can click on chicken. It will pull up a lot of chicken recipes. If they say chicken breasts in the recipe, most will still work with chicken tenders.
And thanks for sticking with us since our early beginnings. We are grateful to you!!!!
This is my favorite Six Sisters recipe. We make this all the time, but especially when our garden is overflowing with zucchini. A delicious way to use up your zucchini.
Thank you so much for the reply. I found a chicken tender recipe from you guys. It was the one with mayonnaise and Ritz crackers. It came out GREAT! My husband hates mayonnaise and he loved this chicken recipe.
So glad the recipe was a win!!
Great recipe, but no way I get 8 servings out of it because i eat too much of it. What do you consider a serving? Thanks
It depends on how big your servings are. You make this in a 9 x 13 inch pan. So 1/8 of the pan!
Great recipe, my family loved it.
This was totally yum! I was afraid the zucchini might make it watery, but no! What a great way to get veggies into the diet. So good. Hubs had seconds and wanted thirds. Will be going back to your website again for sure.
This is DELICIOUS! Flavor comes from the stove top stuffing and the cream of chicken soup. I only used half of the stuffing it called for but it was still so tasty!!!
So glad to hear that your family enjoyed the Chicken Zucchini Casserole. It’s one of our favorites.
Made a couple ingredient changes. Used shredded chicken instead of cubed, cornbread stuffing instead of bread stuffing, and cream of celery soup instead of cream of chicken soup. Turned out great!
Good flavor and great way to use up leftover grilled or baked chicken! The only thing I would change is I would sauté the onion in some butter to soften it before adding it to the mix. The onion did not cook through so it was still crunchy-which my family doesn’t like. Other than that-yummy!
Scrumptious, didn’t change a thing. Thank you for the great recipe I will definitely make this again
Could this be made ahead & frozen? Or would zucchini get mushy?
We tried and the zucchini will get a little mushy.
I am not a fan of stuffing mix. Anything that would be a substitute?
This was very easy to make and very tasty. I used leftover shredded zucchini from making bread and it was just fine. I’d definitely would make this again.
Here is a good homemade bread stuffing that you can make. https://www.allrecipes.com/recipe/238577/homemade-bread-stuffing/
I loved this so much! I made it twice. I tweaked it a little. I added carrots. Plus since my chicken didn’t seem right I used chick peas. It was awesome with them. I also didn’t have sour cream so I used the plain yogurt I make in my instant pot to save money. I just wish I could have made it in my IP. I never use my over for anything but storing things for the IP. LOLThank you!
Can this also be done in a crockpot?
This could work in a slow cooker too. Follow the same instructions as for the casserole, but just add it to the slow cooker. It would need approximately 3-4 hours on low and 2-3 on high. Be sure to watch it closely. It mostly just needs the zucchini to be cooked through and the casserole heated through.
Great recipe. Fast not alot of extra ingredients. Family liked it.
I love the recipe! I’m going to try with rotisserie chicken this time. How much should I use (in cups)?
This recipe was a happy discovery that I wasn’t even looking for! 😀 My mom and sibs really love Zucchini so I was intrigued by the name and the picture, as well as how easy it sounded overall. I was able to modify it and make it allium (garlic/onion) free so my sister would be able to have it without issue. Also, I realized after i started that I had no cream of chicken (oye) but heavy cream worked perfectly as a replacement.
The only disappointment was that it took longer than expected, I guess because I was using raw chicken but we have decided to add this to the list of dinners to make fairly often and now I know to start a bit earlier perhaps or just use the pre cooked chicken like was suggested. I also didn’t seem to have the right amount of stuffing for the top but just added almonds to fill in some of the gaps.
Thank you for this and your other recipes. I look forward to exploring much more. 😀
About 2 cups of shredded chicken.
Followed the recipe, except I only had 3 small zucchini (it worked out perfectly). I’m not sure why I’ve never tried zucchini in this type of meal, but glad I did. We loved it and will definitely be making again. Thank you for a great recipe!
You are welcome. This is one of our popular chicken casserole recipes. We are so glad you liked it. Happy Thanksgiving.
Can I use Mexican 4 Cheese blend mix ?
Yes, Mexican 4 Cheese blend will work great.
This recipe is amazing! I have made a many time for my family, I love how simple and delish it is!
So glad you like it! A family favorite at our house too!
I’m making this tonight. I’m going to add some mushrooms, corn and jalapeño to the mix. The near the end of the cooking process, add some garlic butter ritz crackers to the top.
I’ve made this recipe once, and it’s great! I’d like to add sliced carrots for color, and extra vegs. Will the carrots be cooked in the time the casserole cooks, or should I saute them a bit first?
They should cook through if you slice them thin.
We love this casserole and it’s a great way to use zucchini!
We were pleasantly surprised by how tasty this recipe is! I cubed the zucchini and we used shredded chicken that I have frozen. Last summer, I froze quart bags of cubed zucchini just to be able to make this recipe throughout the year, and it tastes just like using fresh zucchini. Delicious recipe – thanks for sharing!
This is a very popular recipe on our site. It’s really yummy and a great way to use your zucchini.
Made this tonight and everyone loved it. My oldest granddaughter said this is a keeper. My youngest granddaughter, who is a very picky eater ate it and lived it!
This was awesome I used cream of chicken & mushroom soup.
I have made this twice now. Since there is only two of us I cut it down to half pound of rotisserie chicken and one zucchini. It turned out great and reheat well too
I found the mixture to be very dry. I felt it needed a liquid, so I added milk until it was creamier, almost like a tuna casserole consistency. It’s just going in the oven now, so to soon to give it a rating.
I love this recipe and so does everyone I’ve made it for! Is it ok to prep everything and cook a day later or will the stuffing become too mushy?
The stuffing would get a little soggy.
Would it be good if I use can chicken breast?
It will still work, canned chicken and fresh chicken breasts have a different taste, but the casserole has a lot of flavors to enhance the canned chicken.
I tracked all the recipe ingredients and put 8 servings in myfitnesspal and it came out to 385 calories, 21g carb, 24g fat, and 20g protein. Track it before you make/eat if you are counting calories or Macros!
The nutritional values can definitely vary depending on whether you use the optional cheese, what type of sour cream you use (low fat, etc), brands, or even the size of the chicken breast. It’s always best when counting calories or macros to weigh and measure the specific ingredients you’re using.
Just made tonight and WOW loved it!! But I didn’t have cream of chicken, so I used the bottled Alfredo sauce (I can make a white sauce, happed to have on hand, so in it went) and added Chicken Better than Bullion 2TBL. Added all the spices I love and this is going to became a family classic. Sending recipe to my Sis.
Great substitution! Thanks for sharing!
Easy to prep AND delicious! I made this recipe for “bonus” daughter and her husband as a freezer meal. I made into 2 smaller casseroles for them to freeze to eat later. They LOVED the meal (not to mention they only needed to defrost and cook, who wouldn’t love!) I did use rotisserie chicken for convenience. When I made for my family, I cooked my own chicken – we all loved it! YOU MUCH TRY THIS RECIPE! I’m making again today as freezer meals for “bonus” daughter as she just had baby #2! Bought smaller casserole “tin” dishes from Dollar Store as they are much studier than aluminum pans when stacking and freezing. Nothing more helpful than pulling a meal from the freezer to simply heat up! Thank you sisters!
I am making as a freezer meal – would you recommend cooking before freezing OR freezing, defrosting, then baking? I can’t remember what I did last time I made this for family. THANK YOU LADIES FOR ALL YOU DO!
Hi Julie – we haven’t done any testing freezing this recipe. While it will probably work, it will also probably be more runny because of the moisture content in the zucchini. It’s probably worth it to take the extra few minutes to assemble it fresh. If you want to freeze it, we would recommend assembling the casserole, and without baking, cover it tightly and freeze until ready to bake. Thaw in the fridge the day before baking and then bake as directed.
One favorite recipe with Zucchini is Zucchini Lasagna. Just replace the noodle with long cuts of zucchini, cutting them like lasagna noodles. yum yum
Love this!
Despite using low sodium and low fat chicken soup, this dish is way too salty. I seldom use canned soup for this very reason. We threw it out. If I ever make it again I’ll use my own breadcrumbs and make from scratch a replacement for the soup.
I liked the recipe idea, but I thought it was too dry. I used my own dried bread, like I use at Thanksgiving, and the cubes were too big, plus I used 3 whole breasts (not the split ones), so that may be why. The next time, I also added about 1 cup of chicken stock and I used cream of mushroom soup. . Six ounces was definitely not enough dressing! Since we like the crunch on top, I used about 10 oz. of dressing cubes, adding about 1/4 cup chicken stock with the butter, and reserved more than 1 cup. I added my own spices since I used homemade dried bread cubes. I loved it!
We love this recipe! It’s so quick and easy. Family of 3 loves it! Leftovers are so yummy. Thank you for sharing😊
I changed the recipe up a bit. Added whole kernel corn and green chiles. Used mexican blend cheese in place of mozzarella–was amazing and we’ve added it to our rotation.
Great recipe, one of my favorites! I’m trying to figure out how this recipe is 11g of carbs when the stuffing is 21g of carbs. I’d eat it more often if it was 11g!
Do you think using garlic powder instead of onion, the taste would be as good?
It would change the flavor a bit but still taste delicious. You can’t go wrong with onion or garlic!
I cut the recipe in half because there is only 2 of us. I probably should have used the entire can of soup because it was a little dry (although the Costco chicken I used was very dry to begin with, thus the reason I tried a new casserole). However, it was very tasty and my husband enjoyed it (probably should have put a little more zucchini I, but it’s definitely a keeper.
This recipe sounded so delicious to my taste buds when I was looking for what to take as a dish to my sons at xmas. So Of course I took a quick taste cuz I have never made it before and I smiled to myself cuz it was really yummy I thought. But when the guests had it the compliments were overwhelming and the requests for the recipe was overwhelming. So thank you for sharing your recipee to not only me but my guests. I look forward to looking for other recipes by you. As I trust they will be a big success. Thank you again and happy new year!!e
Seasoned the chicken with a packet of ranch seasoning and it was DELISH!
I’ve made this casserole many times and it never disappoints. It’s easy and delicious!
What could you use as a substitute for the stove top/prepared dressing??
This is a great recipe for a copycat stovetop stuffing mix: https://www.food.com/recipe/copycat-stove-top-stuffing-mix-306717
I made this for dinner yesterday and it was so yummy 😋 can some be put in the freezer?
This sounds delicious. But it’s a large casserole. Can it be frozen?
We haven’t tried freezing this so we aren’t sure whether the zucchini will go soggy or not
If using rotisserie chicken how many cups would I need? Thanks
I would use about 4 cups of shredded chicken for this
Loved this recipe
Can I freeze 1/2 of the prepared casserole and cook later
Yes, you can freeze chicken zucchini casserole either baked or unbaked by allowing it to cool completely, then wrapping it tightly in plastic wrap and aluminum foil or placing it in an airtight container
We absolutely love this. Make it often!!!
My husband absolutely loved this
I’ve made this delicious casserole several times. It’s amazing! My question is, can you freeze the leftovers?
Thank you
Such a crowd pleaser!
I am baking this right now! Im excited! I added chopped celery and one yellow squash with three zucchini! I added some rosemary and thyme and a splash of white wine! I cooked chicken stripe in a skillet with 1 c. Broth, chopped onion and the celery and seasonings. Then I cut the chicken and added that and the veggies to the mix. I reserved the broth and added a bit more broth and made that into a gravy. I cant wait to taste it. I would add mushrooms but my daughter is allergic. They would be fabulous though. It smells amazing already. I wonder if the concept would work with potatoes instead of stuffing.? Have to try it! I will update with results.
We love this at my house! I always add chopped onion, celery and mushrooms, and it is delicious! I’ve added bell pepper if I have one, and that’s great too. This is a crowd pleaser if you have company.
So easy to make and very tasty!