Want your kids to eat more veggies, but they don’t like them? This is the recipe for you. This zucchini stuffing recipe is so full of wonderful flavors. They won’t even notice they’re eating veggies.
This zucchini chicken stuffing casserole recipe calls for diced zucchini and grated carrot, but you can grate the zucchini too, so you can “hide” it a bit more.
If you don’t have any problem feeding veggies to your crowd, they will love this zucchini casserole with stuffing.
I added chopped onions and red bell pepper to make it more appealing and flavorful, and if you buy pre-cooked diced chicken breast, this whole dish comes together in no time.
Condensed cream of chicken is a lifesaver. I use it in this recipe because it adds so much flavor and creamy texture.
Ingredients For Chicken Zucchini Casserole
- Stuffing mix: there are quite a few varieties or “flavors” of stuffing mixes.
- Unsalted butter: I think there is enough salt in the stuffing mix and in the cream of chicken soup to add even more in the butter, so unsalted is best.
- Diced cooked chicken breast: if you are in a hurry, dice the chicken breasts before cooking them in boiling water, rather than cooking the whole breast and then dicing it.
- Zucchini: as I mentioned before, you can add the zucchini in medium or small dice, or you can shred it if you have picky eaters at home.
- Carrot: shredded carrot cooks faster than diced or chopped.
- Onion: My kids don’t like to bite into big onion pieces, so I want to chop mine finely.
- Bell pepper: Using red bell pepper gives great color to the casserole.
- Condensed cream of chicken soup: use it undiluted. This little can contains so much flavor you don’t even need to add salt to the dish.
- Sour cream: sounds redundant, but it does add creaminess to the casserole.
How To Make Zucchini Casserole
- Preheat the oven to 350F. Using a large bowl, combine the melted butter and the stuffing mix. Reserve ¾ cup for topping.
- Add the zucchini, carrot, onion, and red bell pepper to the same bowl with the stuffing.
- Mix in the chicken soup and sour cream.
- Spray an 11 x 7-inch baking dish with non-stick spray and evenly spread the mixture onto the dish.
- Top with the saved ¾ cup of stuffing and bake for 45 minutes.
What To Serve With Zucchini Stuffing Casserole
Fall weather calls for hot dishes, so I like to serve my casserole with a side of soup.
We have a wonderful Homemade Cream of Mushroom Soup that I love, but if you ask my kids, they will say they prefer the Panera Broccoli Cheddar Soup, of course! Adding soup to the meal makes it even more comforting!
Got Leftovers
You can store them in the fridge for up to 4 days or freeze them for up to 4 months. But if you want to use them in another recipe, how about heating them in a pan and adding a fried egg on top?
This makes an amazing breakfast. You can even make scrambled eggs with leftover chicken zucchini casserole.
Add some chopped potatoes, tomatoes, and sliced kielbasa to the pan, and you’ve got a great “hash” recipe also! The sky’s the limit. This goes well with anything!
Recipe Tips
- If you’re in a hurry, buy pre-cooked diced chicken breast, or dice the breast before adding it to the boiling water, it’ll cook faster.
- If you don’t have condensed cream of chicken soup, you can use condensed cream of mushroom or even condensed cream of asparagus soup. It will slightly change the flavor but be as delicious as the original.
You might like these other Zucchini recipes!
Chicken Zucchini Casserole Recipe
Ingredients
- 1 -6oz package of stuffing mix
- 3 cups diced zucchini
- ½ cup unsalted butter, melted
- 1 -10 ¾ oz condensed cream of chicken soup, undiluted
- 2 cups diced cooked chicken breast
- ½ red bell pepper, finely chopped
- ½ white onion, finely chopped
- 1 medium carrot, shredded
- ½ cup sour cream
Instructions
- Preheat the oven to 350F. Cook the chicken breast and cut it into cubes. Try to make all the cubes roughly the same size.
- Into a large bowl, add the stuffing mix and combine it with the melted butter until well mixed—Reserve ¾ cup to use as topping for the casserole.
- Add the chopped veggies, cubed chicken, and undiluted cream of chicken soup and sour cream to the bowl with the stuffing and butter mixture. Mix all ingredients until everything is well combined so that every bite has a bit of everything.
- Spray an 11 x 7-inch casserole dish with cooking spray (I like to use butter flavored), and spread the mixture evenly onto the dish. You don’t have to pad it too tightly. Just make it even on top.
- Sprinkle the remaining ¾ cup of stuffing/butter mixture evenly on top and bake for 45 minutes or until it is bubbly and the topping is brown and crunchy.
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