Chicken Zucchini Casserole Moms Recipes

CHICKEN ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
• Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
• In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
• Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

CHICKEN ZUCCHINI CASSEROLE

Steps:

• In a medium bowl grate the zucchini and add 1 tsp of salt, set aside for 10-15 min to drain the excess water out.
• Meanwhile, preheat the oven to 350 F (180 C).
• Remove the excess water using a strainer and spoon or wrap the zucchini in a thin kitchen towel and squeeze thightly.
• Once done, gather all the ingredients except cheese and sour cream in a large mixing bowl and stir with a spatula or hands until combined.
• Prepare a 9x13 or slightly smaller baking dish (I used a smaller oval shaped dish), spray with cooking oil, and transfer the mixture into the dish. Even the top with a spatula and layer the sour cream on top.
• Bake for 35 minutes. Remove from the oven and add the cheese, bake again for 10 minutes or until cheese is melted and bubbly.
• Garnish with parsley or scallions, cracked black pepper.

CHICKEN ZUCCHINI CASSEROLE

Steps:

• 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. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

CHICKEN AND ZUCCHINI CASSEROLE

Steps:

• Cook chicken, rinse and cut into strips or chunks - your preference.
• Cook zucchini low - medium heat until tender with 1/2 stick of butter.
• Remove from stove.
• In large mixing bowl add zucchini, carrots, onions, sour cream, cream of chicken soup, chicken, garlic and cheddar cheese, mix well.
• Add 1/2 cup stuffing and mix well.
• Pour mixture into a greased 13 x 9 baking pan.
• In same frying pan used for zucchini, heat 1/2 stick and 2 cups of stuffing, mixing well.
• Spread stuffing over casserole.
• Bake for 1 hour at 350 degrees.
• Serve with garlic bread and salad if desired.
• Enjoy.

MOM'S CHICKEN CASSEROLE

Steps:

• Mix soups and meat, mayonnaise and mushrooms in a saucepan.
• Heat thoroughly, but do not boil.
• Butter a 9 x 13 casserole dish.
• Layer in this order: noodles, broccoli, cheese, and meat.
• Sprinkle the top with almonds.
• Bake at 350 40-45 minutes.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.