Our Chicken Zucchini Casserole is always a hit with our families – everyone loves it and it has amazing flavor! It’s a great recipe for those busy weeknights when you need something the entire family will like.
I actually made this casserole earlier in the day by preparing it according to the recipe below and then kept it in my fridge until it was time to bake it that evening. This gave the zucchini slices time to marinate and it was even more delicious than normal!
The zucchini cooks perfectly tender and the sauce with the creamy chicken was so delicious.
Ingredient Notes
- Boxed Stuffing Mix
- Butter
- Diced Zucchini
- Cooked Cubed Chicken
- Mozzarella Cheese
- Cream of Chicken Soup
- Onion
- Sour Cream
How to make Chicken Zucchini Casserole:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
- Add zucchini, cooked chicken, Mozzarella cheese, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
- Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
- Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
Storing and Other Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.
I love using a rotisserie chicken from the deli for this recipe to save me time and add a savory flavor. It makes an easy dinner even easier! You can also use chicken thighs if you would like.
If you want more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don’t have zucchini, you can use yellow squash instead.
Serving Suggestions
- Seven Layer Green Salad Recipe
- Pina Colada Fruit Salad Recipe
- Instant Pot Green Beans Recipe
- Sheet Pan Garlic Breadsticks Recipe
Chicken Zucchini Casserole
Video
Ingredients
- 6 ounces boxed stuffing mix (such as Stove Top)
- ½ cup butter, melted
- 4 diced zucchini, (about 4-5 cups of bite size pieces)
- 3 boneless, skinless chicken breasts, cooked and diced into small pieces
- ½ cup shredded mozzarella cheese, optional
- 10 ½ ounces canned cream of chicken soup, (1 can)
- ½ onion, diced
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
- Add zucchini, cooked chicken, Mozzarella cheese, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
- Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
- Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
- If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.
Notes
Nutrition
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Questions & Reviews