Laura Rennie

chicken and zucchini casserole

Laura R.Comment

(not my picture)
This recipe is mmm good. Easy, too. The original recipe is here, but I modified it based on other people's suggestions, which I explain more in the directions. If you cook the chicken ahead of time, prep is only 15 minutes.

*note - I forgot to put the sour cream in the first time, and then when Andy made it he put the sour cream in and used cream of mushroom instead of cream of chicken. The sour cream made no difference - and the cream of mushroom soup only changed the flavor slightly - but not in bad way. So you don't HAVE to use the sour cream.

1 (6 ounce) package stuffing mix (don't prepare the stuffing)
1/2 stick butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast (I used six thinly cut chicken breasts -so two or three regular breasts would work- that I seasoned w/ salt, pepper, garlic powder and basil and then cooked and cut into pieces a few hours before making the casserole)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 can of corn
1/2 cup chopped onion
1/2 cup sour cream

Heat a little oil in a pan. While it's heating, chop your veggies. Sauté zucchini and onion w/ salt and pepper until both veggies are not raw crunchy but not quite soft either. In a large bowl, combine stuffing mix and butter. Set aside 1/2 of the mixture. Add the zucchini, chicken, soup, corn, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 9x13 baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 20 minutes or until golden brown and bubbly.

This was AMAZING- super flavorful and much less heavy than your typical casserole. I think it really helped that I had seasoned the chicken breast and veggies. Some of the complaints mentioned that the stuffing overpowered the dish but we didn't feel that was the case.