Friday, November 13, 2015

Chicken Zucchini Casserole

So this stuff. This. stuff.

You MUST try it.  

Even if zucchini growing season is over, go buy a couple. It's worth it. Cooked chicken, diced zucchini, stuffing all combines into an easy, savory casserole that I have made three or four times in the last few months, because it is so good! My whole family loves it. It would even do nicely with leftover turkey come the day after Thanksgiving--I'm definitely going to try it.

This recipe comes from Six Sisters' Stuff, but I slightly tweaked it: dry onion instead of fresh, a slightly smaller pan (I thought the 9x13 was too large), and a little bit longer cooking time at a lower temp. Seriously, give it try.

Chicken Zucchini Casserole
6 oz. package of Chicken flavor stuffing mix (I have used Kroger brand each time)
1 cube of butter
2 small zucchini, diced
2 cups diced cooked chicken
1 can Cream of Chicken soup
1 T. dry minced onion
1/2 c. reduced fat sour cream

Preheat oven to 325 degrees. 

In a large bowl, melt the butter. Pour in the entire box of dry stuffing mix, and stir til evenly mixed. Reserve 2/3 cup and set aside. To remaining buttered stuffing mix, add the zucchini, cooked chicken, soup, onion and sour cream. Stir until combined. Pour mixture into a greased 11x8 baking dish. Sprinkle reserved stuffing mix over the top. Bake uncovered for 1 hour.

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