Description
This Chicken & Zucchini Casserole with Stuffing is a creamy, comforting dish loaded with tender chicken, sautéed zucchini, and a savory stuffing mix topping. It’s an easy dinner option that’s perfect for busy weeknights or sharing at potlucks. Warm, hearty, and full of flavor!
Ingredients
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2 cups cooked chicken, shredded or diced
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1 medium zucchini, chopped (about 2 cups)
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1 small onion, chopped
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1 (10.5-ounce) can cream of chicken soup
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1/2 cup sour cream
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1 (6-ounce) box stuffing mix (like Stove Top)
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1/4 cup unsalted butter, melted
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1/2 teaspoon garlic powder
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1/2 teaspoon dried thyme or Italian seasoning (optional)
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Salt and pepper to taste
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Optional: 1/2 cup shredded cheddar cheese for topping
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a large skillet over medium heat, sauté chopped zucchini and onion for 4–5 minutes until just tender. Set aside.
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In a large mixing bowl, combine cooked chicken, sautéed veggies, cream of chicken soup, sour cream, garlic powder, and thyme. Stir until everything is well coated. Season with salt and pepper.
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Spread the chicken mixture into the prepared baking dish.
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In a separate bowl, mix stuffing mix with melted butter and ½ cup warm water (or according to package directions).
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Spoon the stuffing mixture evenly over the top of the casserole.
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If using, sprinkle shredded cheese over the top.
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Bake for 30–35 minutes, or until hot and bubbly and the stuffing is golden brown.
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Let cool for 5 minutes before serving.
Notes
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Rotisserie chicken works great for this recipe.
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Add sliced mushrooms or frozen peas for extra veggies.
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Make ahead: Assemble the casserole and refrigerate for up to 24 hours before baking.