“My kids will tell you they hate zucchini but yet they love this casserole - go figure :)”
READY IN:
1440hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 cups chopped leftover cooked chicken or 4 cups cooked turkey
  • 6 cups diced unpeeled zucchini
  • 1 cup onion, diced
  • 1 cup shredded carrot
  • 1 (10 1/2 ounce) can cream of chicken soup, undiluted
  • 1 (8 ounce) container sour cream
  • 18 teaspoon garlic powder
  • 1 (6 ounce) package chicken flavor stuffing mix
  • 12 cup butter
  • 1 cup cheddar cheese, grated

Directions

  1. Combine zucchini and onion in medium pan and add water to cover.
  2. Bring to a boil and boil for 5 minutes, drain and cool.
  3. Combine carrots, soup, sour cream and garlic powder in a bowl.
  4. Add zucchini/onion and chicken and mix.
  5. Spread in buttered 13-in. x 9-in. x 2-in. baking dish.
  6. Topping: Melt butter in skillet, add bread stuffing and seasoning packet and toss well.
  7. Sprinkle stuffing over casserole and top with cheese.
  8. Bake at 350° for 1 hour or until golden brown.

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