Chicken Zucchini Casserole Recipe

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4.91 from 33 votes
Published: April 19, 2022Author: Kristen Hills
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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.
Chicken Zucchini Casserole Recipe

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.

Chicken Zucchini Casserole in white casserole dish

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.

Baked Chicken Zucchini Casserole in white casserole dish

Related recipe: If you love this chicken zucchini casserole, you’ll love our chicken broccoli casserole, too.

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Supplies needed to make this Chicken Zucchini 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:

Serves: 8

Chicken Zucchini Casserole Recipe

4.91 from 33 votes
This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Print Pin

Ingredients

  • 6 ounces boxed stuffing mix (such as Stove Top)
  • ½ cup butter melted
  • 4 diced zucchini (about 4-5 cups)
  • 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.

Video

Notes

  • Try using a rotisserie chicken from the deli for this recipe to save time and add a savory flavor.

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
  • Large Mixing Bowl
  • Rubber spatula

Recipe Details

Course: Main Course
Cuisine: American

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  1. Julie says:
    August 11, 2014
    Sounds great! But, I'm guessing it's a half of a cup of sour cream not "12" cups ; )
  2. DAWN says:
    August 11, 2014
    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]
  3. Ashton says:
    August 11, 2014
    What a delicious way to get in your veggies!! Pinned :)
  4. Kristi Brugman says:
    August 11, 2014
    The recipe says 12 cup sour cream......is that supposed to be 1/2 cup?
  5. Cara says:
    August 11, 2014
    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!
  6. Susie says:
    August 11, 2014
    I think you're missing a slash on the sour cream measurement. It should be a 1/2 cup of sour cream right?
  7. Katrina says:
    August 11, 2014
    12 cups of sour cream? Is that right? Looks really good!
  8. Dayna says:
    August 11, 2014
    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 :)
  9. Jan Bright says:
    August 11, 2014
    I'm assuming that's 1/2 cup of sour cream
  10. Rebecca says:
    August 11, 2014
    Looks great -- thanks for sharing. May try with Panko bread crumbs instead of Stove Top. Curious about the sour cream measurement too.
  11. Tiffanie Robinson says:
    August 11, 2014
    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!
  12. Amber says:
    August 11, 2014
    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 :)
  13. Michelle says:
    August 11, 2014
    LOL on the sour cream. Please confirm actual amount - can't wait to try!
  14. Bambi says:
    August 11, 2014
    Has anyone made this??? I SO want to but I'm not sure about the sour cream.
  15. Cindy says:
    August 11, 2014
    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!!
  16. Kris says:
    August 11, 2014
    Yes 1/2 cup!!! So sorry!!!
  17. Kris says:
    August 11, 2014
    Yes!!! 1/2 cup!!!
  18. Kris says:
    August 11, 2014
    1/2 cup of sour cream!!!
  19. Kris says:
    August 11, 2014
    1/2 cup of sour cream and yes I'm sure panko bread crumbs would be great!
  20. Kris says:
    August 11, 2014
    yes! 1/2 cup!!!
  21. Kris says:
    August 11, 2014
    1/2 cup of sour cream!!!
  22. Kris says:
    August 11, 2014
    Yes! 1/2 cup of sour cream!
  23. Kris says:
    August 11, 2014
    Only 1/2 cup of sour cream! 12 would be horrible!!!!
  24. Kris says:
    August 11, 2014
    No, you don't have to cook it!
  25. Kris says:
    August 11, 2014
    No.. it is only 1/2 cup of sour cream!!!
  26. Kris says:
    August 11, 2014
    yes! 1/2 cup of sour cream!
  27. Kris says:
    August 11, 2014
    Yes!!! 1/2 cup!
  28. Lindsey Groom says:
    August 11, 2014
    From South Africa. What is "stove top stuffing"?
  29. Christine says:
    August 11, 2014
    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 :-)
  30. leesa says:
    August 11, 2014
    What are the estimated calories for a serving of this?
  31. jj says:
    August 11, 2014
    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!
  32. Shelly says:
    August 11, 2014
    Stove Top is a name brand package of seasoned dried bread crumbs. A box is approx. 6 ounces.
  33. HappyForks.com says:
    August 11, 2014
    yum!
  34. Kristin says:
    August 11, 2014
    I am wondering the same thing! Best way to cook the chicken in advance.
  35. Cyd says:
    August 11, 2014
    Hi Leesa, just click on the MAGIC button under the picture and then click on NUTRITION. That will give you all of the nutritional info on this recipe. Look for the magic button on all of our recipes!
  36. Cyd says:
    August 11, 2014
    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!
  37. Cyd says:
    August 11, 2014
    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.
  38. Diane berg says:
    August 11, 2014
    Do you cook the stove top stuffing first? Or use it dry?
  39. Cyd says:
    August 11, 2014
    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!
  40. Beth W. says:
    August 11, 2014
    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!!
  41. Kris says:
    August 11, 2014
    Beth - Thank you so much! I am so glad you liked it! I made it again last night and we also added cheese! :)
  42. Lisa says:
    August 11, 2014
    This was so so good! Next time i make it i am throwing in some sliced mushrooms!
  43. Nancy says:
    August 11, 2014
    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.
  44. Jessica says:
    August 11, 2014
    Would it be ok to use squash rather than zucchini?
  45. capturing Joy with Kristen Duke says:
    August 11, 2014
    This looks amazing, my friend!!!
  46. Alisha says:
    August 12, 2014
    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. ;)
  47. Sissy Demma says:
    August 12, 2014
    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!
  48. Leoni says:
    August 12, 2014
    Do you think this would be good as a freezer meal?
  49. aimee says:
    August 12, 2014
    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.
  50. Julie says:
    August 12, 2014
    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!
  51. Cyd says:
    August 13, 2014
    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.
  52. Cyd says:
    August 13, 2014
    We haven't tried squash, just zucchini squash! Sounds delicious though! Let us know how it turns out.
  53. Cyd says:
    August 13, 2014
    Thanks Beth for the heads up on the zucchini if it's cooked in the slow cooker!
  54. Melanie says:
    August 13, 2014
    What are the calories in this dish?
  55. Rebecca says:
    August 13, 2014
    I was wondering about this right away, thanks for confirming that the GY works well!
  56. Sandie says:
    August 13, 2014
    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!
  57. Cyd says:
    August 13, 2014
    Hi Melanie, just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all the nutritional info on this recipe. You can find the magic button on all of our recipe. It's our new sister site - MyRecipeMagic.com. It's a great place to look for recipes. We have over 30,000 from bloggers and chefs!
  58. Kim says:
    August 14, 2014
    About how many zucchini equal 4 cups?
  59. Sissy says:
    August 14, 2014
    Thank you, can't wait to try his recipe!
  60. yvonne says:
    August 15, 2014
    A small rotisserie chicken from the grocery store would be fast and easy.
  61. Cyd says:
    August 15, 2014
    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.
  62. Le'Ann says:
    August 15, 2014
    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.
  63. Renie says:
    August 15, 2014
    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!
  64. Amy says:
    August 15, 2014
    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....)
  65. catherine says:
    August 16, 2014
    I make this recipe with broccoli. Simple yet yummy!
  66. Carol says:
    August 17, 2014
    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!
  67. Marie says:
    August 17, 2014
    Would it taste ok without the sour cream? I do not like the taste. Thanks
  68. Christine says:
    August 17, 2014
    Prepare the stuffing or just use the contents?
  69. Edna Caly says:
    August 18, 2014
    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.
  70. StellaS says:
    August 18, 2014
    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?
  71. Jennifer says:
    August 18, 2014
    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!
  72. Beth says:
    August 18, 2014
    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!
  73. Laura says:
    August 19, 2014
    Can I. Make this gluten free? Suggestions on a topping that is gluten friendly?
  74. Laura says:
    August 19, 2014
    What gluten free topping could I use instead of stuffing?
  75. Michelle says:
    August 19, 2014
    I made this tonight and OMG! This is my new favorite dish and I didn't change a thing.
  76. Tara says:
    August 19, 2014
    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.
  77. Melissa Herrold says:
    August 20, 2014
    Do you prepare the stove top or use it dry?
  78. Brittany says:
    August 20, 2014
    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.
  79. Cyd says:
    August 20, 2014
    Use the stove top dressing mix dry.
  80. Cyd says:
    August 20, 2014
    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.
  81. Cyd says:
    August 20, 2014
    Don't prepare the stuffing, just add the dry stuffing mix.
  82. Cyd says:
    August 20, 2014
    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.
  83. Cyd says:
    August 20, 2014
    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!
  84. Stephanie Miller says:
    August 23, 2014
    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...:)
  85. Cyd says:
    August 23, 2014
    Just add the dry stuffing mix and the melted butter together. Do not make the stuffing as directed on the package.
  86. Deanne says:
    August 25, 2014
    made this the other night and it was wonderful! will definitely be making this again!
  87. Chrissie Gnan says:
    August 26, 2014
    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!!
  88. Ratherbebaking says:
    August 27, 2014
    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.
  89. Sherry says:
    August 28, 2014
    Can't wait to try this - looks delish!
  90. Savannah says:
    August 30, 2014
    We substituted pepperoncini for onion and added parmesan in the mix and on top! SO GOOD!
  91. Kari Routledge says:
    September 4, 2014
    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!!
  92. toni says:
    September 4, 2014
    Love this... I added chopped red potatoes. One bite taste like thanksgiving. Only thing missing was the cranberry sauce.
  93. Sarah says:
    September 7, 2014
    Can this be made in advance and frozen? If so, what temperature and duration would you cook it at? Thanks!
  94. Beth says:
    September 7, 2014
    Has anyone tied this with frozen zucchini? Wondering if it turns out well.
  95. julie chan says:
    September 11, 2014
    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.
  96. Nancy Mattson says:
    September 11, 2014
    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)!
  97. Cyd says:
    September 12, 2014
    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! :)
  98. Marcia Saylor says:
    September 17, 2014
    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.
  99. Brandi Ryder says:
    September 19, 2014
    Hi, is it okay to bake this dish in a foil pan? i'm making this for someone else.
  100. Debbie says:
    September 19, 2014
    I made this today and used 1/2 cup sour cream. It was great! I will make it again!!
  101. katy graziano says:
    September 20, 2014
    Can I vacuum pack and freeze after cooking?
  102. judy wagner says:
    September 21, 2014
    So, with the stove top stuffing do you also use the packet of veggie/seasoning that comes with it??
  103. Leah says:
    September 22, 2014
    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 :)
  104. Carole M. says:
    September 22, 2014
    So simple and tasty. I followed the exact recipe and we devoured the entire dish. Will certainly be making this one again. Thank you.
  105. Cyd says:
    September 22, 2014
    With Stove top it's all mixed together, so we add the whole box.
  106. Cyd says:
    September 22, 2014
    We haven't tried this as a freezer meal so we aren't sure if the zucchini would go soggy or not.
  107. Cyd says:
    September 22, 2014
    It should work fine in a foil pan that's close to a 9 x 13 inches.
  108. Sharon Leevy says:
    September 24, 2014
    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! :)
  109. Sylvia Thomas says:
    September 26, 2014
    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.
  110. Shannon says:
    September 26, 2014
    Our large family wiped this dish out this evening! Lovely simple casserole! Thank you!
  111. Amanda says:
    September 29, 2014
    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. :)
  112. Rebecca says:
    October 15, 2014
    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!!!
  113. Janet says:
    October 27, 2014
    How about some crushed up corn or rice chex?
  114. Lara says:
    November 1, 2014
    I love this recipe! I have made it several times, it's a big hit with the family!
  115. Susan Carter says:
    November 17, 2014
    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.
  116. Monica says:
    November 24, 2014
    Can you substitute the StoveTop for Quinoa and if so how would you do this? - I am looking for a healthier alternative! Thanks
  117. marilyn bino says:
    November 25, 2014
    Hi! I'm from philippines. what is stuffing mix?
  118. Cyd says:
    December 1, 2014
    It is dried bread that is cubed and has seasonings added to it.
  119. Cyd says:
    December 1, 2014
    We have never made this recipe with Quinoa.
  120. Brittany says:
    December 9, 2014
    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.
  121. Trisha says:
    January 19, 2015
    I used avocados instead of zucchini and topped it with mozzarella was awesome.
  122. Lisa says:
    January 28, 2015
    Could you replace the stuffing mix with cooked rice (not for the topping)? Would about a cup of rice be right?
  123. Judy says:
    April 12, 2015
    Delicious recipe and very easy to prepare! Made it last night and served it with baked parmesan tomatoes. Gourmet meal! :0)
  124. kristin says:
    June 21, 2015
    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.
  125. Atiya Nimmi says:
    June 24, 2015
    can i use italian style breadcrumb..coz i only have a large box of that..
  126. Cyd says:
    June 29, 2015
    It should work ok since they are seasoned. :)
  127. Gaye says:
    June 30, 2015
    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!
  128. Renee says:
    July 27, 2015
    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!
  129. Melaina says:
    August 13, 2015
    Just made this tonight - so delish! Will definitely make it again. Whole family loved it!
  130. Peggi says:
    September 3, 2015
    Actually, if you hit the "magic" button, it says there are 471 calories per serving which sounds about right to me.
  131. Anne McCann says:
    September 6, 2015
    Do you have any advice on how to translate cooking this casserole in the oven to cooking it in the 9x13 casserole crock pot?
  132. Tammy says:
    September 21, 2015
    Have you tried making this without stuffing?
  133. Debbie Caraballo says:
    September 21, 2015
    LOVE the sound of this recipe! Pinning and making soon!
  134. Patti says:
    September 21, 2015
    Just in time to solve the dinner dilemma for tonight! I picked a fresh zucchini off the plant this morning :)
  135. Cyd says:
    September 22, 2015
    We have only made this recipe with the stuffing. The stuffing is a lot of the flavor.
  136. Barb Sawyer-Koch says:
    September 28, 2015
    This looks terrific. In addition to adding mushrooms, carrots and cheese, I am thinking of added slivered almonds or water chestnuts for additional crunch.
  137. Jackie says:
    September 29, 2015
    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.
  138. Jessica Romeo @ eatwelloutsidethebox.com says:
    October 19, 2015
    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!
  139. Markie says:
    November 16, 2015
    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!
  140. Kristy says:
    December 21, 2015
    Did the one that was froze turn out? I'm thinking of doing that.
  141. Jan Ham says:
    December 29, 2015
    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.
  142. Angela says:
    June 17, 2016
    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!
  143. Stacy says:
    June 18, 2016
    Would I freeze it before cooking it??
  144. Cyd says:
    June 20, 2016
    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!
  145. Kay Rogers says:
    June 30, 2016
    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!
  146. Kay Rogers says:
    July 7, 2016
    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.
  147. Kookin'Katie says:
    July 18, 2016
    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?
  148. Cyd says:
    July 19, 2016
    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
  149. Tammy says:
    July 27, 2016
    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?
  150. Heather says:
    August 6, 2016
    What can you use instead of Stuffing? My hubby can't have bread products.
  151. Shirly says:
    September 28, 2016
    It is boxed stuffing, cubed bread & cornbread, dried vegetables & seasonings.
  152. Tracy says:
    October 17, 2016
    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?
  153. Cyd says:
    October 18, 2016
    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.
  154. Lisa says:
    November 7, 2016
    Do you make the stuffing first and then add to it? Or do you just put the stuffing ingredients in the bowl?
  155. Gwenda says:
    November 21, 2016
    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.
  156. Andrea says:
    February 20, 2017
    Do you use chicken- flavored stuffing or traditional sage?
  157. Cyd says:
    February 20, 2017
    We used the Chicken flavored stuffing.
  158. Colleen says:
    August 25, 2017
    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.?
  159. Sabrina says:
    November 15, 2017
    Made this tonight and it was delish! Great recipe!
  160. Lynne says:
    February 3, 2018
    Can I make this up ahead of time and pop into oven the next day?
  161. Cyd says:
    February 3, 2018
    Sure, it should be fine covered and refrigerated until ready to cook.
  162. Lisa Burton says:
    May 6, 2018
    Made this for dinner tonight and it was delicious!! Will definetly make this again!!!
  163. Deanna Loepker says:
    June 3, 2018
    Hello! How about putting uncooked chicken in this, and baking as called for? Why precook the chicken? Thank you!!
  164. Cyd says:
    June 4, 2018
    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.
  165. Marci says:
    July 29, 2018
    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 ?
  166. Deb Jones says:
    August 16, 2018
    could you post the nutrition facts please
  167. Kim says:
    August 23, 2018
    I do this recipe every late august with summer squash and zucchini mixed because I have sooo much from the garden. Turns out great!
  168. Shilo says:
    October 22, 2018
    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?
  169. Kim says:
    October 23, 2018
    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 :)
  170. Cyd says:
    October 24, 2018
    I love this Kim! Thanks for sharing. We totally believe in using what you've got. Have a great day!!
  171. Nancy says:
    March 1, 2019
    Trying this tomorrow! I bought a rotisserie chicken. Love the convenience. How many cups of chicken would you think I should use?
  172. Dawn Balsamo says:
    July 15, 2019
    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!
  173. Joan says:
    August 5, 2019
    Zucchini and chicken breasts vary greatly in size. I am also looking for comments on more specific amounts used. (Pounds/ounces/cups?)
  174. Cyd says:
    August 12, 2019
    About 3-3 1/2 cups cubed chicken
  175. lisa says:
    August 15, 2019
    I am not seeing a magic button under the picture. Am I missing something? Thanks!
  176. Marjorie says:
    August 18, 2019
    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🙏🏻
  177. Cyd says:
    August 19, 2019
    The MAGIC button is gone. But here is the link for the nutritional information on this recipe. https://www.myrecipemagic.com/chicken-zucchini-casserole-2597603165.html
  178. Danielle says:
    August 22, 2019
    Can you use raw cubed chicken? Why does it need to be cooked?
  179. lisa says:
    August 26, 2019
    Thank you! I love this recipe. I have made it several times. Hoping to make it tonight.
  180. Debbie says:
    September 19, 2019
    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?
  181. Kameryn Beckett says:
    October 1, 2019
    How many calories per cup?
  182. Tara says:
    October 12, 2019
    Has anyone done this as a freeze-ahead meal? If so, did you modify anything? Still cook the chicken prior to assembling? thanks!
  183. Cyd says:
    October 14, 2019
    Here is the nutritional information for this recipe. https://www.myrecipemagic.com/chicken-zucchini-casserole-2597603660.html
  184. Cyd says:
    October 14, 2019
    You can add it as directed on the recipe. But either way should work great.
  185. Ekaine says:
    October 22, 2019
    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
  186. Cyd says:
    October 23, 2019
    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.
  187. Alixandra Hice says:
    November 17, 2019
    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.
  188. Cyd says:
    November 19, 2019
    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
  189. Kathleen says:
    January 6, 2020
    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.
  190. Tanya says:
    January 11, 2020
    This looks delicious but is it Keto Friendly? I‘m new to Keto & wasn’t sure when I saw the Chicken Stuffing.
  191. Jill says:
    February 10, 2020
    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!!
  192. Pamela Westphal says:
    February 17, 2020
    Can you Freeze this recipe after baking?
  193. Cyd says:
    February 17, 2020
    This recipe should freeze just fine.
  194. Cyd says:
    February 17, 2020
    Hi Jill. So glad you liked the Chicken Zucchini Casserole. It's a family fave!
  195. Margaret Friend says:
    March 12, 2020
    I cook my sliced zucchini and onion for a few minutes.
  196. Sharon says:
    April 25, 2020
    I used a mandolin to make sure the zucchini were about the same size.
  197. Sharon McDonald says:
    April 25, 2020
    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!
  198. Sharon says:
    April 25, 2020
    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!
  199. Jessica says:
    April 28, 2020
    Could I make this ahead of time and freeze it?
  200. MelB says:
    April 29, 2020
    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!
  201. Cyd says:
    May 6, 2020
    Whatever amount you think will equal 4 medium zucchini diced. Around 3-4 cups.
  202. Cyd says:
    May 6, 2020
    It freezes pretty good. The zucchini could get softer than usual, but it will still taste amazing.
  203. Patti says:
    June 2, 2020
    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!
  204. Kylie Villalovos says:
    June 4, 2020
    What do you guys make as a side with this dish?? Thinking salad or a carb of some sort??
  205. Lana says:
    July 1, 2020
    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.
  206. Michele says:
    July 13, 2020
    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!
  207. Tina says:
    July 14, 2020
    To make it gluten free I would just make my own gluten free stuffing instead of using something store bought. Excellent recipe!
  208. Cyd says:
    July 17, 2020
    Thanks Tina! We are so glad you like this Chicken Zucchini Casserole.
  209. Cyd says:
    July 17, 2020
    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.
  210. Rick Soltis says:
    July 18, 2020
    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.
  211. Elissa Van Leer says:
    July 19, 2020
    I always interchange squash and zucchini in recipes. Very good with one or the other or both.
  212. Cyd says:
    July 22, 2020
    Hi Elissa. Great idea!! Sounds delicious!
  213. Azzie Miller says:
    July 24, 2020
    Do you have a recipe for making this in an InstaPot? I don't have an oven.🙃
  214. Debi Long says:
    July 24, 2020
    I have made this recipe twice and the only change I made was using corn bread stuffing. Delicious
  215. Jess C. says:
    July 25, 2020
    Do you cook the stuffing mix first?
  216. Angie P. says:
    July 25, 2020
    Made this and it is great! Will definitely make this again.
  217. Cyd says:
    July 28, 2020
    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.
  218. Cyd says:
    July 28, 2020
    HI Debi. We are so glad that you like the chicken zucchini casserole. Corn bread stuffing sounds delicious in this!
  219. Cyd says:
    July 28, 2020
    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.
  220. Lynn says:
    July 29, 2020
    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*****
  221. Bridget says:
    July 29, 2020
    Love this recipe! Does it freeze well?
  222. Cheryl Hammond says:
    August 4, 2020
    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!!
  223. Cyd says:
    August 4, 2020
    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.
  224. Cyd says:
    August 4, 2020
    Yes. This recipe freezes well.
  225. Susan Yax says:
    August 6, 2020
    Can this be frozen once cooked?
  226. Judith says:
    August 7, 2020
    Hi I made this casserole and it was delish..made it exactly like the recipe..will definitely make again..thanks for sharing!
  227. marilyn tenerovich says:
    August 9, 2020
    What are the amounts of the ingredients for the chicken zucchini casserole?
  228. catherine smith says:
    August 11, 2020
    Great minds think alike
  229. Shaunee says:
    August 12, 2020
    How much rotisserie chicken do you use?
  230. Denise says:
    August 15, 2020
    Did you cook the stuffing first or just add it dry?
  231. Jeanette O says:
    August 16, 2020
    Roughly how long would this take in a slow cooker?
  232. Nikki says:
    August 22, 2020
    That's what I did (mushrooms) and it made it PERFECT!! Needs to be added to the recipe.
  233. Nikki says:
    August 22, 2020
    I added mushrooms. Made it perfect!!
  234. Ginger says:
    August 23, 2020
    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)
  235. Criss says:
    August 23, 2020
    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.
  236. Cyd Adamson says:
    August 27, 2020
    We use almost all of it!
  237. Cyd Adamson says:
    August 27, 2020
    The recipe is all there. You just need to scroll down a little farther on the post.
  238. Tommi says:
    August 29, 2020
    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!
  239. Marcy says:
    September 2, 2020
    Where are the list of ingredients
  240. Jennesays says:
    September 7, 2020
    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!
  241. Christy Tucker says:
    September 8, 2020
    I have zucchini that is shredded. I assume I can use this as well. Just not sure how much.
  242. Kathy H. says:
    September 15, 2020
    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.
  243. Cyd Adamson says:
    September 18, 2020
    Hi Kathy. So glad you like it. It's a family favorite recipe and with so many zucchini right now, it's perfect!!
  244. Cyd Adamson says:
    September 18, 2020
    You'll need about 4 cups
  245. Heather says:
    September 30, 2020
    I was wondering the same thing. Did you try it?
  246. Brittani says:
    September 30, 2020
    This has quickly become one of our favorite weeknight meals!
  247. Cathy says:
    October 2, 2020
    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.
  248. Laurie Lingol says:
    October 7, 2020
    Delicious. The whole family loves it
  249. Shellie Mitchell says:
    October 9, 2020
    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.
  250. Momma Cyd says:
    October 15, 2020
    Hi Shellie. We love this helpful tip. Rotisserie Chickens are great in so many recipes.
  251. Momma Cyd says:
    October 15, 2020
    That calorie count is not correct. We'll work on that. Thanks for the letting us know.
  252. Heather Williams says:
    November 1, 2020
    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!
  253. Debi Hackler says:
    November 19, 2020
    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).
  254. Daniel Saber says:
    November 29, 2020
    Great recipe thanks
  255. Terry says:
    December 14, 2020
    This recipe has become one of my go-tos! So easy and delicious. Thanks!
  256. Gina says:
    December 16, 2020
    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..
  257. Heide Forsythe says:
    January 20, 2021
    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! .
  258. Virginia says:
    January 25, 2021
    I made this for dinner tonight and we liked it a lot. I did add a few grated carrots. This is a keeper!
  259. Evelyn says:
    February 17, 2021
    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

    5 stars

  260. Lee D says:
    February 25, 2021
    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!
  261. Lee D says:
    February 25, 2021
    5 stars!

    5 stars

  262. Thiago says:
    March 22, 2021
    This is a great recipe, I love it! I must confess that I add more stuffing... :-)

    5 stars

  263. Momma Cyd says:
    March 22, 2021
    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!
  264. M. Jordan says:
    April 13, 2021
    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.

    4 stars

  265. Viki Goodwin says:
    June 22, 2021
    This was the best new recipe I've made in a long time.

    5 stars

  266. Leah says:
    June 22, 2021
    Delicious!!! This is a keeper!

    5 stars

  267. Sue says:
    July 1, 2021
    how do you know what size cans of chicken and how many

    5 stars

  268. AmyS says:
    July 6, 2021
    Super easy and so tasty. Definitely going into the rotation!

    5 stars

  269. Sherri Doza says:
    July 9, 2021
    Love this recipe!! Can it be made with frozen chunks of zucchini?

    5 stars

  270. Momma Cyd says:
    July 12, 2021
    I'm sure that would work. You might want to thaw them first. We have always used fresh zucchini.
  271. Lindsay Marion says:
    July 23, 2021
    How many cups of zucchini would you say this requires? I have a huge zucchini from the garden so it’s hard to determine
  272. Rebecca Siemann says:
    July 24, 2021
    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
  273. Carole says:
    July 26, 2021
    What kind of onion should we use?
  274. Momma Cyd says:
    July 26, 2021
    We use a yellow onion.
  275. Sue C. says:
    July 26, 2021
    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.

    5 stars

  276. Lisa says:
    July 27, 2021
    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.
  277. Momma Cyd says:
    July 27, 2021
    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.
  278. Barbara Gilloren says:
    July 28, 2021
    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
  279. Jim Taylor says:
    July 28, 2021
    A bit confused re. the stuffing. Previous comments say use the mix dry but the recipe says combine the stuffing with the melted butter?
  280. Kristi says:
    July 29, 2021
    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.

    4 stars

  281. Momma Cyd says:
    July 30, 2021
    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.
  282. Christina says:
    July 31, 2021
    Great recipe. I added sliced fresh mushrooms, thyme, garlic powder and a little shredded chedder on top. Everyone loved it!

    5 stars

  283. Cathy says:
    August 2, 2021
    This recipe is a summer weekly dinner. So so yummy. There are never any left overs.

    5 stars

  284. Buffy F. says:
    August 5, 2021
    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.

    5 stars

  285. Janice says:
    August 6, 2021
    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.
  286. Sherri says:
    August 8, 2021
    I have huge zucchini, how many cups?
  287. Selda Marie says:
    August 8, 2021
    This is a delicious recipe! Thank you for sharing!

    5 stars

  288. Cheryl says:
    August 9, 2021
    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!

    5 stars

  289. Marie says:
    August 9, 2021
    I added yellow squash since we had so many from the garden

    5 stars

  290. Momma Cyd says:
    August 9, 2021
    About 4-6 cups diced zucchini.
  291. Momma Cyd says:
    August 9, 2021
    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.
  292. Char Lundquist says:
    August 18, 2021
    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.

    5 stars

  293. Momma Cyd says:
    August 23, 2021
    So glad you liked it! We actually had it for Sunday dinner yesterday!
  294. Buffy Foster says:
    August 30, 2021
    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!

    5 stars

  295. Tammy says:
    September 2, 2021
    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!

    5 stars

  296. Vicki says:
    September 10, 2021
    I love finding new recipes with zucchini, and this one is yummy! I was ganna freeze theleftovers but within 2 days it was gone!

    5 stars

  297. Jen B says:
    September 12, 2021
    Do you think this cam be made the night before and put in the oven the next day?
  298. Momma Cyd says:
    September 14, 2021
    Yes, you could make this and put it in the fridge until ready to bake.
  299. Crissy says:
    September 23, 2021
    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!

    5 stars

  300. Diane Gliozzi says:
    September 25, 2021
    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.

    5 stars

  301. Mary Jordan says:
    September 27, 2021
    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.
  302. Melissa G says:
    October 5, 2021
    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!

    5 stars

  303. Jessie G says:
    October 12, 2021
    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.

    5 stars

  304. Michelle says:
    November 4, 2021
    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

    5 stars

  305. Judy LaSorsa says:
    November 28, 2021
    I wonder if you could substitute turkey instead of chicken. I have leftover turkey from Thanksgiving. I'm going to give it a try.
  306. Momma Cyd says:
    November 29, 2021
    Yes, leftover turkey will work great in this recipe too!
  307. Caroline Moody says:
    December 19, 2021
    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
  308. Monica S. says:
    December 19, 2021
    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.
  309. Sarah says:
    January 5, 2022
    Delicious!!! I swapped the sour cream with Greek yogurt and added carrots and kale for some more veggies.

    5 stars

  310. Carly Daniels says:
    February 15, 2022
    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.
  311. Momma Cyd says:
    February 15, 2022
    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!!!!
  312. Brittany W. says:
    February 16, 2022
    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.

    5 stars

  313. Carly Daniels says:
    February 16, 2022
    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.
  314. Momma Cyd says:
    February 17, 2022
    So glad the recipe was a win!!
  315. Christine says:
    March 19, 2022
    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
  316. Momma Cyd says:
    March 21, 2022
    It depends on how big your servings are. You make this in a 9 x 13 inch pan. So 1/8 of the pan!
  317. Jamie Small th says:
    April 25, 2022
    Great recipe, my family loved it.

    5 stars

  318. Jeanne Morton says:
    May 5, 2022
    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.

    5 stars

  319. MiMi says:
    May 9, 2022
    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!!!
  320. Momma Cyd says:
    May 9, 2022
    So glad to hear that your family enjoyed the Chicken Zucchini Casserole. It's one of our favorites.
  321. Scott S says:
    May 30, 2022
    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!

    5 stars

  322. Becky says:
    May 31, 2022
    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!

    4 stars

  323. Amanda K says:
    June 10, 2022
    Scrumptious, didn't change a thing. Thank you for the great recipe I will definitely make this again

    5 stars

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