Dairy Free Chicken Casserole Recipes Recipe For Zucchini

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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

CARROT ZUCCHINI CASSEROLE



Carrot Zucchini Casserole image

Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.

Provided by edyegourmet

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 9

1 pound carrots, sliced
3 zucchinis, sliced
½ cup mayonnaise
2 tablespoons grated onion
¾ teaspoon prepared horseradish
½ teaspoon salt
½ teaspoon ground black pepper
½ cup Italian bread crumbs
¼ cup butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
  • Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
  • Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
  • Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g

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 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-STUFFED ZUCCHINI BOATS | DAIRY-FREE + GLUTEN-FREE



Chicken-Stuffed Zucchini Boats | Dairy-Free + Gluten-Free image

Easy to prep, easy to customize chicken-stuffed zucchini boats are a great healthy meal. Gluten-free, dairy-free and delicious with saucy chicken and melty (dairy-free) cheese on top.

Provided by admin

Categories     Main Course

Time 50m

Number Of Ingredients 6

3 medium/large zucchini
2 cups shredded cooked chicken (tossed in your favorite barbeque sauce)
1/2 tbsp. harissa sauce or harissa paste (or more to taste)
½ cup onion (minced)
Handful roasted salted nuts like macadamia (pine nuts or walnuts, roughly chopped)
Dairy-free cheddar cheese like Carmela's Nut Cheese

Steps:

  • Preheat oven to 400F. Line a sheet pan with parchment paper.
  • Slice Zucchini in half length-wise trying to stay as straight as possible. You don't need to trim off the stem. Trim a little skin off the bottom of the zucchini halves so that the halves don't rock back and forth on the sheet pan. Scoop out the seeds using a spoon in the middle to create space for the stuffing.
  • Put shredded chicken, harissa, onion, and nuts into a mixing bowl and mix to coat. Add salt, if needed.
  • Fill zucchini halves, the more filling you made the more overstuffed you can go. Layer the dairy-free cheese over the top of the zucchini boats, as much as you want.
  • Bake for 20 minutes uncovered to melt the cheese, then another 20 minutes covered lightly with foil so that the steam will cook the zucchini through without them drying out.
  • Serve with additional barbeque sauce or harissa sauce.

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

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