Chicken Zucchini Casserole Recipes

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CHICKEN ZUCCHINI CASSEROLE RECIPE



Chicken Zucchini Casserole Recipe image

This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.

Provided by Kristen Hills

Categories     Main Course

Time 55m

Number Of Ingredients 7

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)
10 ½ ounces canned cream of chicken soup
½ onion (diced)
½ cup sour cream

Steps:

  • 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, 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.

Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

This Chicken Zucchini Casserole may become your favorite zucchini recipe. Learn how to make this quick, easy, and budget-friendly casserole for busy weeknight dinners.

Provided by Julia | The Yummy Bowl

Categories     Main Course

Time 50m

Number Of Ingredients 11

11-12 oz (300 g)Ground chicken
1 egg
1 carrot medium (grated)
1 large zucchini (grated)
1 medium brown/yellow onion (chopped)
3-4 tbsp sour cream (or more as needed)
1 tsp garlic powder
½ tsp cracked black pepper
½ tsp salt or to taste + for zucchini
1 ½ cup Cheddar or Colby Jack Cheese
1 tsp of Italian herb spice (or a mix of dried oregano, garlic, thyme)

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.

Nutrition Facts : Calories 206 kcal, ServingSize 1 serving

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

Make and share this Chicken Zucchini Casserole recipe from Food.com.

Provided by Dancer

Categories     Chicken

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups chicken, cooked or 4 cups turkey, cubed
6 cups zucchini, diced
1 cup onion, diced
1 cup carrot, shredded
1 can cream of chicken soup
8 ounces sour cream
1/8 teaspoon garlic powder
1 package Accent seasoning
1/2 cup butter
1 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
  • Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
  • Add zucchini, onion, and chicken; mix.
  • Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
  • Sprinkle cheese over chicken mixture and bake for 1 hour.
  • Casserole should be golden brown and hot!

Nutrition Facts : Calories 374.9, Fat 32.9, SaturatedFat 19.3, Cholesterol 85.2, Sodium 666.5, Carbohydrate 13.5, Fiber 2.3, Sugar 7, Protein 8.9

ZUCCHINI CASSEROLE I



Zucchini Casserole I image

This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.

Provided by WINGSOFANEAGLE

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 6

Number Of Ingredients 7

4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
  • Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

In an attempt to find a chicken, pasta and zucchini casserole, I had to improvise and came up with this. I would serve it to guests or as a week night easy dinner. Try it and let me know what you think.

Provided by swissmel

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
2 cups fresh zucchini, sliced
2 medium onions, chopped coarsly
1 1/2 cups chicken broth
4 cups cooked spiral shaped pasta
1 cup light cream
1 cup gruyere cheese, grated

Steps:

  • Saute the chicken in olive oil until no longer pink.
  • Add onions, zucchini and poultry season
  • Saute for 2 - 3 minutes then add the chicken broth.
  • Simmer another few minutes until zucchini is tender. Remove from heat.
  • Add chicken and vegetables to cooked pasta in a casserole dish.
  • Pour cream over, stir gently and top with cheese.
  • Bake for 30 minutes until cheese is brown.
  • Serve with green salad.

Nutrition Facts : Calories 549.6, Fat 29, SaturatedFat 13.7, Cholesterol 69.3, Sodium 410.4, Carbohydrate 52.1, Fiber 3.9, Sugar 4.7, Protein 20.6

ZUCCHINI CHICKEN CASSEROLE WITH CROUTONS



Zucchini Chicken Casserole With Croutons image

Absolute killer casserole that borders on addictive. Other similar recipes are posted, but the magic ingredient here is the croutons! I substitue olive oil for half of the butter. Have made this on many occasions and have found that at least 3/4 C chicken broth is necessary to achieve the right moisture. This freezes wonderfully; just take the leftovers out of the casserole as intact (in a single layer) as possible and lay it on half of a folded sheet of foil about 18" long. Make a pouch out of the remainder and freeze. When reheating, cut slits in the top of the foil and the croutons will retain most of their crunch. YUMMY!

Provided by gramparon98

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 large zucchini
1 cup grated carrot
1 sweet onion, chopped
2 cups cooked chicken, diced
6 tablespoons butter
1 (10 3/4 ounce) can condensed cream of chicken soup
3/4 cup sour cream
1 cup chicken broth
2 1/2 cups seasoned croutons

Steps:

  • Slice zucchini 1/4 inch thick. Blanch briefly in salted water until crisp/tender then drain.
  • Melt 4 tablespoons of the butter in a large skillet and saute carrots and onions until tender, not brown.
  • Fold in soup, sour cream and about 1/2 C of the chicken broth and about 2/3 of the croutons. Gently fold drained zucchini into mixture. If the mixture seems a little on the dry side then more of the chicken broth until you get the right consistency. The croutons will absorb some of the moisture as the dish cooks so you want the casserole to be nice and juicy before you put it in the oven.
  • Place in greased casserole and put remaining croutons on top. Melt the remaining 2 T of butter and pour over the casserole. Bake at 350 degrees for 30-40 minutes.

Nutrition Facts : Calories 617.2, Fat 40.8, SaturatedFat 20.6, Cholesterol 125.1, Sodium 1241.5, Carbohydrate 36.9, Fiber 5.1, Sugar 8.4, Protein 28.2

CHICKEN ZUCCHINI BAKE



Chicken Zucchini Bake image

When zucchini is abundant, this seems to be one of my family's favorite ways to use it -- simple and extremely tasty! If you want it for breakfast -- eliminate the chicken!

Provided by Paul & Debbie Dietzenbach

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 13

2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons honey Dijon mustard
4 cups sliced zucchini
1 large onion, sliced
¼ cup butter
2 cups cooked, shredded chicken breast meat
3 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon garlic powder
1 (8 ounce) package shredded mozzarella cheese

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.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 29.3 g, Cholesterol 129.5 mg, Fat 25.4 g, Fiber 1.1 g, Protein 24.3 g, SaturatedFat 10.4 g, Sodium 942.4 mg, Sugar 6.4 g

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #casseroles     #main-dish     #poultry     #oven     #chicken     #dietary     #meat     #equipment

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