Chicken Zucchini Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A co-worker shared this recipe that was originally her grandmother's, writes Bev Dutro from Dayton, Ohio. When I make it, I use a box of refrigerated cooked chicken and fresh zucchini my neighbor gives me from his garden. Ingredients:
1 package (6 ounces) stuffing mix |
3/4 cup butter, melted |
3 cups diced zucchini |
2 cups cubed cooked chicken breast |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 medium carrot, shredded |
1/2 cup chopped onion |
1/2 cup sour cream |
Directions:
1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly. Yield: 6 servings.
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