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!
Servings: 6
Estimated Calories: 476
Ingredients
Soup Substitute:
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup chicken stock or broth
- ½ 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
- ½ 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 8 tablespoons melted butter. Remove ½ 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 ½ 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.
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