You’ll Love This Easy Chicken Zucchini Casserole Recipe
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This chicken zucchini casserole is delicious!
Need to use up some zucchini?
You’ve gotta try this deliciously easy Chicken Zucchini Casserole recipe that starts with a box of stuffing mix! It’s so darned good, super comforting, and full of flavor. If you’re wanting a warm, no-fail meal the entire family will love – THIS IS IT!
It’s so easy to throw together using common pantry staples and is one of those recipes you can easily mix together in one bowl, spread in a casserole dish, and bake. No need to precook veggies as they turn out perfectly tender!
Hip Tips for making this Chicken Zucchini Casserole:
- This recipe is extremely adaptable. You can use rotisserie chicken instead of cubed chicken breast meat, or swap sour cream for plain Greek yogurt.
- Make sure you cook stuffing as desired before putting it into the casserole dish.
- This dish makes your home smell like you’re an incredible cook, and leftovers are just as delicious!
Easy Chicken Zucchini Casserole Recipe
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR 5 MINUTES
This easy casserole featuring fresh diced zucchini is guaranteed to become a family favorite!
- 1 package (6 ounces) stuffing mix, chicken flavor
- 1/2 cup butter, melted
- 2 cups cubed & cooked chicken breast
- 3 cups diced zucchini (about 2 med/large zucchini)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chopped onion
- 1/2 cup sour cream
Preheat oven to 350 degrees.
In your largest mixing bowl, combine stuffing mix with melted butter. Reserve 1/2 cup of this mixture for the topping.
Mix in the chicken, chopped zucchini, onion, cream of chicken soup, and sour cream.
Pour the entire mixture into a greased 9x13 casserole dish.
Sprinkle the 1/2 cup reserved stuffing mix on top of the casserole and bake at 350 degrees for 45 minutes.
Recipe adapted from TasteofHome.com
This casserole rocks!
I can’t decide if the crunchy bits of stuffing on the top are my favorite or the tender bites of zucchini. I mean, I could have eaten this pan by myself, but ultimately decided to share it with my family (and they loved it too). 😊
Make this Jalapeno Popper Dip ASAP!
I make something almost exactly like this but add celery and broccoli instead of zucchini… this is perfect winter comfort food… lol
Yum that sound great also!
I don’t know if this is a dumb question.. do you cook chicken before it goes into the oven
yes , brown the chicken in the oil on stove top before placing in casserole
Yes, chicken needs to be cooked before putting it in with the rest of the ingredients. You could use leftover chicken from another meal, or shredded or chopped rotisserie chicken. I’m
I make something like this from the back of the Stove Top box 😂 It IS a yummy dinner for those nights where you are running behind or don’t know what to cook.
Yes! So easy, but so yum.
This is very similar to a stuffing/chicken/veggie casserole recipe from StoveTop, but with a summer veggie. Clever seasonal switch, I never would have thought of. Go Lina!
Oh thanks Christina! It’s very yummy and based on a popular recipe I tried from TasteofHome.com linked under recipe notes. 😀
Do you think this would work with shredded & frozen zucchini?
Yes – I’d maybe consider defrosting and draining some water though. Sounds yum!
Yes. I’ve been making it this way for years! You should defrost the zucchini and drain off as much water as you can. I also add a shredded carrot to my version of this casserole.
Thank you. Just in time for dinner. 🙂
You’re so welcome! Enjoy 🙂
I have made a zucchini casserole (no chicken) with most of the same ingredients for years I have taken it to many potlucks over the years and I always get asked for my recipe.
Is it just me or it says preheat to 350 then later cook at 375. Which is it?
Sorry 350 degrees! Will fix 👍
Argh! I cooked at 375, nearly burned it!! I hope it turns out ok..,😥
Darn – sorry Maria!
this casserole is to die for!! my mom made this while I was a teenager and it was my fave. now I have my family loving it, too!!
That’s awesome , thanks for sharing Jessica!
Lina, your timing is excellent! Just got a zucchini in our CSA box last evening and I was wondering what to do with it. Thanks!
Awesome – I think you’ll love it.
I’ve made several of your recipes and they have all been winners. Will try this for sure, thank you Lina!
Thanks -that’s so sweet!
I agree! I love Lina’s recipes and my family does as well!
Aw thanks Tara! ❤️
OMG! I just made this and your right, I could eat the whole pan myself! This is so good!!!! Thank you so much for the recipe!!!!
Is the chicken cooked by step 3, or is step 3 to cook the chicken? Seems like it would over cooked at
“2 cups cubed & COOKED chicken…” 😉
Do you have to cube the chicken or can it cook all in one ?
Anyone ever add cheese? Just wondering if it’s even better?
I was wondering about cheese as well. Maybe some Mozzarella or Shredded parmesan on top. This recipe is my first so I’ll let you know.
Can this recipe be frozen?
I have not tried, but assuming it should be good. If anyone else has tried freezing this casserole let us know! 🙂
I adapted the recipe partly because I did not have condensed soup and previously defrosted a box of frozen spinach. I also did not have sour cream, so I swapped the soup and sour cream for plain Greek yogurt and added a few dashes of garlic powder, knowing the soup added flavor that I took away. I also added chopped mushrooms and the full box of spinach (squeezed the liquid out first), and about a cup of cottage cheese because it seemed a little too dry. I previously made this the other way and it tasted the same as I remember the original tasting, with the exception of yummy mushroom flavor. The cottage cheese pretty much disappeared in the dish. I see no evidence of it (which is good for those who won’t eat it). It was a great way to use up some of the things needing used in my fridge and bulking it up to feed more people. I have also frozen the leftovers and it worked fine as long as you don’t leave a ton of space between the food and the top of the container. (The good crunchy bits don’t stay the same though.)
Could you use regular breadcrumbs instead of stuffing mix?
I don’t think that’d be the same flavor but yum could try!
The stuffing is cooked first, not added in dry correct?
Not cooked, just add a cube of melted butter and stir.
Made for the first time last night, we loved it! I sautéed the chicken in just about a TBS of olive oil, seasoned with Italian herbs, garlic and Florida Citrus Pepper (lemon pepper would work as well). So, so good!
Ohhh yay! Thanks Patti for adding your suggestions too!
What if you have regular bread stuffing, and not the stove top? I think I can just season it when I add the butter right?
I was wondering, can it turn out yummy without the stuffing?
Thoughts, ideas or substitutions?
No sour cream or plain yogurt, how will it be without either?