Chicken Zucchini Casserole
Tender chicken and zucchini in a creamy sauce, baked with a savory stuffing topping.
Ingredients
- 6 ounces boxed savory stuffing mix 170g
- 1/2 cup unsalted butter melted, 113g
- 4 medium zucchini diced into bite-sized pieces, about 5 cups / 700g
- 3 cups cooked chicken diced, about 450g
- 1/2 cup shredded mozzarella cheese 55g
- 1 can condensed cream of chicken soup 10.5 ounces / 298g
- 1/2 medium onion finely diced
- 1/2 cup sour cream 120g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, pour the melted butter over the dry stuffing mix and toss to combine. Measure out and set aside 1/2 cup of this mixture for the topping.
- To the large bowl with the remaining stuffing mixture, add the diced zucchini, cooked chicken, mozzarella cheese, cream of chicken soup, diced onion, and sour cream.
- Stir everything together until it is well combined. Do not overmix.
- Spread the chicken and zucchini mixture evenly into the prepared baking dish.
- Sprinkle the reserved 1/2 cup of stuffing mixture evenly over the top of the casserole.
- Bake uncovered for 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly. A thermometer inserted into the center should read at least 165°F (74°C).
- Let the casserole rest for 5 minutes before serving.
Notes
Food Safety: Since this dish contains cooked poultry, ensure it is heated through to an internal temperature of 165°F (74°C) before serving.
Using a rotisserie chicken is a great way to save time on prep.
If you prefer a more seasoned dish, feel free to add 1/2 teaspoon of garlic powder or Italian seasoning to the filling mixture.
For a slightly different flavor profile, you can substitute the mozzarella with a shredded cheddar or Colby Jack blend.