This Chicken Zucchini Casserole recipe is so good! I really won the jackpot with John when it comes to casseroles, he absolutely loves them. This recipe is easy and tastes amazing.
I tend to make casseroles more often because they typically are easy to assemble, taste good and I have enough leftovers to cover lunch or dinner the next day.
What’s also helpful is you can make it ahead of time and throw it in the oven the next day. No matter the occasion this dish delivers on flavor, simplicity and is super tasty.
How to make the casserole
1 (6 ounce) package chicken stuffing mix
1/2 cup butter (melted)
4 medium zucchini (diced)
1 rotisserie chicken, chopped meat
1 (10.75 ounce) can cream of chicken soup
1/2 yellow onion (diced)
1/2 cup sour cream
Preheat oven to 350°.
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 9×13-inch 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.
The casserole is a great summer dish to make when zucchini is in season. Recipe courtesy of My Recipe Magic.