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4 from 1 vote

Chicken Zucchini Casserole

Chicken Zucchini Casserole is quick, easy, comforting, and so deliciously satisfying - and there's no canned soup in sight! It's a great weeknight dinner all year long, and an excellent way to use up extra zucchini from your garden!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 6
Calories: 476kcal
Author: Michelle | Now Cook This!

Ingredients

Soup Substitute:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup chicken stock or broth
  • 1/2 cup milk
  • salt and pepper, to taste

Casserole:

  • 1 (6-ounce) package chicken-flavored stuffing mix
  • 8 tablespoons butter, melted
  • 4 cups diced zucchini
  • 1 cup finely chopped onion
  • 2 cups cubed or shredded cooked chicken breast
  • 1/2 cup sour cream
  • salt and pepper, to taste
  • cooking spray, for greasing the pan

Instructions

Make the soup substitute:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. 
  • Add the flour and cook, stirring occasionally, for 1 minute.
  • Slowly whisk in the chicken stock, milk, and some salt and pepper to taste. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until thickened (the consistency should be similar to that of canned condensed soup - if you feel it's too thick, just add a bit of milk or chicken stock to thin it out).
  • Remove from heat and set aside.

Assemble the casserole:

  • Preheat the oven to 350°F.
  • In a large bowl, combine the stuffing mix and 1/2 cup melted butter. Remove 1/2 cup of the stuffing mixture and set aside to use as a topping.
  • Add the soup substitute, zucchini, onion, chicken, and sour cream to the remaining stuffing mix and stir to thoroughly combine. Add salt and pepper to taste.
  • Spray a 9x13-inch baking dish with cooking spray. Place the zucchini mixture into the baking dish.
  • Sprinkle the reserved 1/2 cup of stuffing mixture over the top of the casserole.
  • Bake, uncovered, for 40 to 50 minutes or until the casserole is bubbly and the topping is golden brown. 

Recipe Notes

  • You can replace the soup substitute with one 10.75-ounce can of cream of chicken, cream of mushroom, or cream of celery soup.
  • If you don't have any pre-cooked chicken, cut one pound of chicken breasts or tenders into bite-sized pieces, season with salt and pepper, and cook in a skillet in one tablespoon of olive oil over medium heat until just cooked through.