Every summer when the zucchini are ready to be picked out of the garden, I pull out all my favorite zucchini recipes, including this Chicken & Zucchini Casserole recipe. With just 7 ingredients, it is one of my favorite weeknight dinner recipes.
Best of all, it takes less than 10 minutes to prepare. Then throw it in the oven and in an hour a complete and delicious dinner is ready to be served.
Creamy chicken and perfectly cooked and tender chunks of zucchini nestled in a bed of stuffing that makes for a fantastic dinner that the entire family will enjoy! Even those that don’t typically like zucchini will be willing to try this meal.
Although there are only 7 ingredients, the flavors pair perfectly together making this recipe easy to eat any time of the day.
This casserole makes enough to feed a family of 8. However, because we don’t have that many people in the house, I get to enjoy this meal for dinner and the leftovers for lunch and even breakfast over the next few days.
After you enjoy this delicious recipe, be sure to check out some of my other favorite zucchini recipes located at the bottom of this article.
Chicken & Zucchini Casserole Recipe
*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.
- 6 ounces boxed chicken stuffing mix
- ½ cup butter melted
- 4-5 cups diced zucchini (about 3 medium size whole zucchini)
- 4 cups cooked and diced chicken*
- 10 ½ ounces canned cream of chicken soup, low-sodium
- ½ yellow onion, diced
- ½ cup sour cream
*If you prefer to use fresh chicken, use 1 1/2 large chicken breasts and cut the meat in small cubes. Then increase the cook time to 1 hour.
Be sure to check the chicken to make sure that the internal temperature reaches 165°F for safe consumption.
Start by preheating the oven to 350°F (177°C). Then spray a 9 x 13 inch baking dish or a 3 quart oval casserole dish with nonstick spray and set aside.
In a large bowl, combine the chicken stuffing mix and melted butter. Mix until all of the stuffing mix is moistened.
Remove 1/2 cup of the moist stuffing mixture and set it aside. This will be used for the crunchy topping on top of the chicken & zucchini casserole.
Cut the zucchini in 1/2 – 1 inch, bite size pieces. You don’t have to peel the zucchini unless you prefer to do so. Then dice the onion into small pieces.
The Best Way To Dice An Onion
The easiest and best way to dice an onion is to cut an onion in half from top to bottom. Remove the skin but leave the bottom root section intact.
Place the cut side of the onion face down on a cutting board. Then take a sharp knife and make 1/4 inch slices from the top of the onion to within 1/4 inch of the bottom.
However, do not slice it all the way through the bottom of the onion. Then cut in the opposite directions, starting from the top and working toward the root.
You will then have perfectly diced onion to add to your chicken & zucchini casserole!
Mix The Ingredients Together
Add the diced zucchini, diced cooked chicken, cream of chicken soup, onion and sour cream to the bowl with the moistened stuffing. Stir to mix everything together until well incorporated.
Spread the mixture in the prepared baking dish. Then sprinkle the reserved stuffing mix on top of the mixture.
The topping will not coat the entire surface. However, it will add a little crunch throughout the casserole. Now place the baking dish in the preheated oven and bake for 40-50 minutes.
If you are using uncooked chicken, remember to bake it for about an hour. And be sure to check the chicken for doneness with an instant read digital thermometer before serving.
The casserole is done when it is heated through, bubbly up the sides and the top is golden brown. Or when the uncooked chicken reaches 165°F.
Remove from the dish from the oven and let it sit for 5 minutes before serving.
Other Zucchini Recipes
If you are searching for other great zucchini recipes to use the plethora of zucchini that comes out of the garden, here are some of my other favorites in addition to Chicken & Zucchini Casserole.
One of the most popular recipes to use fresh zucchini is by making Zucchini Bread. I have tried and created several classic zucchini bread recipes over the years, but this one turns out perfectly moist and delicious every time.
And if you want to get creative try my Lemon Zucchini Bread recipe. The hint of lemon scattered throughout the bread adds a light and refreshing twist to the classic sweet bread.
And for those that need to eat a gluten-free diet, no worries! Here is my favorite Gluten Free Zucchini Bread recipe.
An easy, low carb recipe that is made entirely in one skillet. Fresh zucchini is sliced and cooked with bell peppers, onions and sausages for a complete, Keto friendly, gluten-free meal
Ground beef and zucchini cooked in a skillet and tossed with salsa for a delicious combination. Serve it as is or over a bed or rice or cauliflower rice for an easy to make dinner recipe.
Instead of putting all of your favorite pizza toppings on a pizza crust, layer them in a scooped out zucchini. Slice the zucchini in half lengthwise and fill it with sauce, sausage, mushrooms, pepperoni and cheese.
After your Chicken & Zucchini Casserole dinner, it is time for a delicious dessert made with more zucchini! If you love the taste of apple crisp, you are going to love this recipe!
So good that you will think that you are eating apples!
Yes, you can even make chocolate brownies with zucchini! It is a fantastic way to add some vegetables to your diet without even knowing it!
No need to heat up the kitchen to make these Zucchini Parmesan Chips. Simply pop them in the air fryer and you will have a nice and crunchy snack any time of the day!
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- 6 ounces boxed stuffing mix (such as Stove Top)
- ½ cup butter melted
- 4-5 cups diced zucchini (about 3-4 whole zucchini)
- 4 cups cooked and diced chicken
- 10 ½ ounces canned cream of chicken soup
- ½ onion, diced
- ½ cup sour cream
Preheat oven to 350°F (177°C). Spray a 9 x 13 inch baking dish with nonstick spray and set aside.
In a large bowl, combine the stuffing mix and melted butter. Mix until the stuffing mix is moistened. Reserve 1/2 cup of the mixture for topping and set aside.
Add the diced zucchini, diced cooked chicken, cream of chicken soup, onion and sour cream to bowl with the stuffing and mix.
Spread the mixture in the prepared baking dish.
Sprinkle the reserved stuffing mix on top of the mixture and place in the preheated oven and bake for 40-50 minutes. The casserole is done when it is heated through, bubbly up the sides and the top is golden brown.
Remove from the oven and let it sit for 5 minutes before serving.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 371Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 105mgSodium: 510mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 19g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.