This Chicken Zucchini Casserole is a perfect weeknight dinner because it is easy to make and only uses a few ingredients. This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Our Chicken Zucchini Casserole is always a hit with our families – everyone loves it and it has amazing flavor!
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.
The zucchini cooks perfectly tender and the sauce with the chicken was so delicious.
If you love this Chicken Zucchini Casserole, then you’ll for sure want to try our White Chicken Enchiladas Casserole. It’s one of our favorites!!
How to make Chicken Zucchini Casserole:
This easy chicken casserole can be made in 10 minutes or less, especially if you have chicken that is already cooked.
I love using a rotisserie chicken from the deli for this recipe to save me time and add a savory flavor.
You can make this casserole in the amount of time it takes for your oven to heat up, so let’s get started!
Step 1: In a large bowl, combine the stuffing mix and melted butter. Mix until well combined and then set 1/2 cup of it aside to use later as a topping.
Step 2: Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the large bowl with the stuffing and mix until combined.
Step 3: Spread zucchini mixture in an even layer in a 9×13-inch glass pay sprayed with nonstick cooking spray.
Step 4: Sprinkle reserved stuffing mix on top and bake at 350 degrees, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
Related recipe: If you love this chicken zucchini casserole, you’ll love our chicken broccoli casserole, too.
Supplies needed to make this recipe:
Large glass mixing bowl: I use this glass bowl for just about everything! It’s big enough to use to make cookie doughs or cake batters in but looks good enough to use as a serving bowl for salads.
9×13-inch glass baking dish: I have used this same pan since I received it for my wedding over 10 years ago. It washes up so nicely in the dish washer and I love that it has a lid for easy storage and transport.
Rubber spatula: These are the best rubber spatulas for cleaning the sides of a bowl. They are heat resistant, stain resistant and can be thrown in the dishwasher to be cleaned.
The best homemade casserole recipes:
- Easy Chicken and Broccoli Casserole
- Pesto Chicken Casserole
- Baked Chicken Parmesan Casserole
- Chicken Taco Casserole
- Million Dollar Casserole
- Chicken Cordon Bleu Casserole
Serves: 8
Chicken Zucchini Casserole
This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Ingredients
- 6 ounces boxed stuffing mix (such as Stove Top)
- ½ cup butter melted
- 4 zucchini diced
- 3 boneless, skinless chicken breasts cooked and diced
- 10 ½ ounces canned cream of chicken soup
- ½ onion diced
- ½ cup sour cream
Instructions
- 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.
Nutrition
Calories: 268 kcal · Carbohydrates: 11 g · Protein: 12 g · Fat: 20 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 533 mg · Potassium: 480 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 787 IU · Vitamin C: 19 mg · Calcium: 51 mg · Iron: 1 mg
Equipment
- 9×13-inch Baking Pan
Recipe Details
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Sounds great! But, I'm guessing it's a half of a cup of sour cream not "12" cups ; )
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Can you use raw cubed chicken? Why does it need to be cooked?
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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.
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Can this be frozen once cooked?
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I was wondering the same thing. Did you try it?
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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!
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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 :) [email protected]
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What a delicious way to get in your veggies!! Pinned :)
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The recipe says 12 cup sour cream......is that supposed to be 1/2 cup?
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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.
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Great minds think alike
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Did you cook the stuffing first or just add it dry?
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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)
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Do you cook the stuffing mix first?
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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!
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I think you're missing a slash on the sour cream measurement. It should be a 1/2 cup of sour cream right?
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12 cups of sour cream? Is that right? Looks really good!
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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 :)
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Hi I made this casserole and it was delish..made it exactly like the recipe..will definitely make again..thanks for sharing!
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I'm assuming that's 1/2 cup of sour cream
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I cook my sliced zucchini and onion for a few minutes.
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Looks great -- thanks for sharing. May try with Panko bread crumbs instead of Stove Top. Curious about the sour cream measurement too.
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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!
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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 :)
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LOL on the sour cream. Please confirm actual amount - can't wait to try!
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Has anyone made this??? I SO want to but I'm not sure about the sour cream.
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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.
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I was wondering about this right away, thanks for confirming that the GY works well!
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I made this today and used 1/2 cup sour cream. It was great! I will make it again!!
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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!!
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From South Africa. What is "stove top stuffing"?
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Stove Top is a name brand package of seasoned dried bread crumbs. A box is approx. 6 ounces.
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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 :-)
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I am wondering the same thing! Best way to cook the chicken in advance.
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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!
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A small rotisserie chicken from the grocery store would be fast and easy.
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What are the estimated calories for a serving of this?
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yum!
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Actually, if you hit the "magic" button, it says there are 471 calories per serving which sounds about right to me.
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I am not seeing a magic button under the picture. Am I missing something? Thanks!
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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!
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Do you cook the stove top stuffing first? Or use it dry?
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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!!
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This was so so good! Next time i make it i am throwing in some sliced mushrooms!
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That's what I did (mushrooms) and it made it PERFECT!! Needs to be added to the recipe.
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Would it be ok to use squash rather than zucchini?
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I do this recipe every late august with summer squash and zucchini mixed because I have sooo much from the garden. Turns out great!
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This looks amazing, my friend!!!
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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. ;)
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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!
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Thank you, can't wait to try his recipe!
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Do you think this would be good as a freezer meal?
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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.
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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!
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What are the calories in this dish?
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About how many zucchini equal 4 cups?
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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!
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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.
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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!
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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....)
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I make this recipe with broccoli. Simple yet yummy!
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Would it taste ok without the sour cream? I do not like the taste. Thanks
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What do you guys make as a side with this dish?? Thinking salad or a carb of some sort??
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Prepare the stuffing or just use the contents?
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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.
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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?
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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!
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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!
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Can I. Make this gluten free? Suggestions on a topping that is gluten friendly?
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What gluten free topping could I use instead of stuffing?
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How about some crushed up corn or rice chex?
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I made this tonight and OMG! This is my new favorite dish and I didn't change a thing.
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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.
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Do you prepare the stove top or use it dry?
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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.
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Did the one that was froze turn out? I'm thinking of doing that.
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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!
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I used a mandolin to make sure the zucchini were about the same size.
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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...:)
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made this the other night and it was wonderful! will definitely be making this again!
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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!!
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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.
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Can't wait to try this - looks delish!
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We substituted pepperoncini for onion and added parmesan in the mix and on top! SO GOOD!
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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!!
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Love this... I added chopped red potatoes. One bite taste like thanksgiving. Only thing missing was the cranberry sauce.
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Can this be made in advance and frozen? If so, what temperature and duration would you cook it at? Thanks!
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Has anyone tied this with frozen zucchini? Wondering if it turns out well.
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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.
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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)!
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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.
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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!
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Hi, is it okay to bake this dish in a foil pan? i'm making this for someone else.
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Can I vacuum pack and freeze after cooking?
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So, with the stove top stuffing do you also use the packet of veggie/seasoning that comes with it??
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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 :)
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So simple and tasty. I followed the exact recipe and we devoured the entire dish. Will certainly be making this one again. Thank you.
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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! :)
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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.
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Our large family wiped this dish out this evening! Lovely simple casserole! Thank you!
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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. :)
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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!!!
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I love this recipe! I have made it several times, it's a big hit with the family!
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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.
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Can you substitute the StoveTop for Quinoa and if so how would you do this? - I am looking for a healthier alternative! Thanks
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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.
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I used avocados instead of zucchini and topped it with mozzarella was awesome.
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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.
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Could you replace the stuffing mix with cooked rice (not for the topping)? Would about a cup of rice be right?
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Delicious recipe and very easy to prepare! Made it last night and served it with baked parmesan tomatoes. Gourmet meal! :0)
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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.
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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!
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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!
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Just made this tonight - so delish! Will definitely make it again. Whole family loved it!
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Do you have any advice on how to translate cooking this casserole in the oven to cooking it in the 9x13 casserole crock pot?
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LOVE the sound of this recipe! Pinning and making soon!
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Just in time to solve the dinner dilemma for tonight! I picked a fresh zucchini off the plant this morning :)
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This looks terrific. In addition to adding mushrooms, carrots and cheese, I am thinking of added slivered almonds or water chestnuts for additional crunch.
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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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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!
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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!
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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.
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Would I freeze it before cooking it??
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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!
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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.
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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?
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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?
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What can you use instead of Stuffing? My hubby can't have bread products.
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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?
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Do you use chicken- flavored stuffing or traditional sage?
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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.?
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Made this tonight and it was delish! Great recipe!
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Can I make this up ahead of time and pop into oven the next day?
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Made this for dinner tonight and it was delicious!! Will definetly make this again!!!
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Hello! How about putting uncooked chicken in this, and baking as called for? Why precook the chicken? Thank you!!
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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 ?
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could you post the nutrition facts please
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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?
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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 :)
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Trying this tomorrow! I bought a rotisserie chicken. Love the convenience. How many cups of chicken would you think I should use?
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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!
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Zucchini and chicken breasts vary greatly in size. I am also looking for comments on more specific amounts used. (Pounds/ounces/cups?)
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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🙏🏻
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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?
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How many calories per cup?
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Has anyone done this as a freeze-ahead meal? If so, did you modify anything? Still cook the chicken prior to assembling? thanks!
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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
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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.
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This looks delicious but is it Keto Friendly? I‘m new to Keto & wasn’t sure when I saw the Chicken Stuffing.
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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!
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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!!
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Can you Freeze this recipe after baking?
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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!
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Could I make this ahead of time and freeze it?
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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!
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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!
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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.
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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!
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I have made this recipe twice and the only change I made was using corn bread stuffing. Delicious
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Made this and it is great! Will definitely make this again.
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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*****
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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!!
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Roughly how long would this take in a slow cooker?
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I added mushrooms. Made it perfect!!
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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!
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I have zucchini that is shredded. I assume I can use this as well. Just not sure how much.
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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.
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This has quickly become one of our favorite weeknight meals!
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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.
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Delicious. The whole family loves it
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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.
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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).
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Great recipe thanks
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This recipe has become one of my go-tos! So easy and delicious. Thanks!
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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..
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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!
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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
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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!
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5 stars!
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This is a great recipe, I love it! I must confess that I add more stuffing... :-)
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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.
