Zucchini Chicken And Stuffing Casserole Food

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CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CREAM OF CHICKEN ZUCCHINI STUFFING



Cream of Chicken Zucchini Stuffing image

I got this from a friend. It is one of my favorites. Can be used as a side dish or a main veg dish.

Provided by Liz Firmanik

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs zucchini (sliced 3/8-inch thick)
1/4 cup chopped onion
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
1 cup shredded carrot
2 cups seasoned stuffing mix
1/4 cup melted butter

Steps:

  • Cook zucchini & onion in boiling salted water for 5-10 minutes(until crisp & tender). Drain well.
  • In large bowl combine soup and sour cream.
  • Stir in carrots.
  • Fold in zucchini mixture.
  • Toss stuffing mix with butter. Spread 1/2 stuffing mixture in a 12*7 1/2*2" baking dish.
  • Spoon zucchini mixture on top. Sprinkle with remaining stuffing mix.
  • Bake at 350 for 25-30 minutes or until heated through.

ZUCCHINI CHICKEN AND STUFFING CASSEROLE



Zucchini Chicken and Stuffing Casserole image

I have made this casserole many times in the past, it is one of my family's favorite zucchini recipes, it is so good!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

7 cups zucchini, diced and unpeeled
1 onion, diced
water
1 1/4 cups shredded carrots (squeeze out any moisture with hands)
1 (10 1/2 ounce) can cream of chicken soup (undiluted)
1/2 teaspoon garlic powder (or to taste)
salt and pepper (optional)
1 (8 ounce) container sour cream
3 chicken breasts, cooked and chopped into 1-inch pieces (can use leftover turkey also)
1/2 cup butter
1 (6 ounce) package chicken flavor stuffing mix (I use Stove Top Stuffing mix for this)
2 cups grated cheddar cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
  • Boil for 5 minutes; drain and cool.
  • In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
  • Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
  • Spread into prepared baking dish.
  • For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
  • Add in the stuffing mix (with seasoning pack) toss well.
  • Sprinkle over the top of the casserole.
  • Top with cheese.
  • Bake for 1 hour, or until golden brown.
  • Delicious!

ZUCCHINI CASSEROLE II



Zucchini Casserole II image

This is a tasty way to use up some of your bumper crop of zucchini.

Provided by Bea Gassman

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 8

Number Of Ingredients 7

6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
½ cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
  • In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
  • Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Nutrition Facts : Calories 302 calories, Carbohydrate 25.8 g, Cholesterol 43.4 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 688.4 mg, Sugar 5.4 g

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