Chicken Zucchini Scampi Casss Recipes

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

Ingredients

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 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

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)
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 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

Ingredients

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

CAMPBELLS CHICKEN ZUCCHINI

Campbells Chicken Zucchini image

I got this off the back of a Campbells soup can of course...Looks yummy! Placing on this site for safe keeping:)

Provided by Ang11002

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 can cream of mushroom soup
1/2 cup milk
1 small onion, finely chopped
1/4 cup grated parmesan cheese
1/4 cup sour cream
1 1/2 cups cubed cooked turkey or 1 1/2 cups chicken
1 small zucchini, cut in half and thinly sliced
1 1/2 cups hot cooked very thin spaghetti
extra parmesan cheese (optional)

Steps:

Mix soup, milk, onion, cheese& sour cream in large bowl.
Add chicken, zucchini& spaghetti.
Toss to coat.
Spoon into 1 1/2 qt.
casserole dish.
Bake at 375 F for 30 min.
or until hot.
Serve w/ additional cheese if desired.

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