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Zucchini Chicken and Stuffing Casserole

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“I have made this casserole many times in the past, it is one of my family's favorite zucchini recipes, it is so good!”
1hr 30mins

Ingredients Nutrition

  • 7 cups zucchini, diced and unpeeled
  • 1 onion, diced
  • water
  • 1 14 cups shredded carrots (squeeze out any moisture with hands)
  • 1 (10 1/2 ounce) can cream of chicken soup (undiluted)
  • 12 teaspoon garlic powder (or to taste)
  • salt and pepper (optional)
  • 1 (8 ounce) container sour cream
  • 3 chicken breasts, cooked and chopped into 1-inch pieces (can use leftover turkey also)
  • 12 cup butter
  • 1 (6 ounce) package chicken flavor stuffing mix (I use Stove Top Stuffing mix for this)
  • 2 cups grated cheddar cheese


  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
  4. Boil for 5 minutes; drain and cool.
  5. In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
  6. Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
  7. Spread into prepared baking dish.
  8. For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
  9. Add in the stuffing mix (with seasoning pack) toss well.
  10. Sprinkle over the top of the casserole.
  11. Top with cheese.
  12. Bake for 1 hour, or until golden brown.
  13. Delicious!

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