Ingredients
– 6 ounces boxed stuffing mix
– ½ cup butter, melted
– 4 diced zucchini (about 4-5 cups of bite-sized pieces)
– 3 boneless, skinless chicken breasts, cooked and diced into small pieces
– ½ cup shredded mozzarella cheese (optional)
– 10½ ounces canned cream of chicken soup (1 can)
– ½ onion, diced
– ½ cup sour cream
Instructions
1-Preheat your oven to 375°F (190°C) and lightly grease a casserole dish to prevent sticking.
2-Prepare the ingredients by slicing the zucchini, shredding the cooked chicken, and dicing the onion.
3-In a mixing bowl, combine the cooked chicken, diced zucchini, cream of chicken soup, melted butter, diced onion, sour cream, boxed stuffing mix, and half of the mozzarella cheese. Mix thoroughly to distribute flavors evenly.
4-Pour the mixture into the prepared casserole dish, spreading it evenly for consistent baking.
5-Sprinkle the remaining mozzarella cheese on top to create a golden crust during baking.
6-Bake uncovered for 25-30 minutes until the cheese is melted and bubbly, and the edges are slightly golden.
7-Let the casserole rest for 5-10 minutes after baking to set. For adaptations, substitute proteins as needed and adjust based on your preferences.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Use low-sodium cream of chicken soup to control the salt content.
🥄 For extra flavor, add garlic powder or Italian seasoning to the mixture.
🍽️ Leftovers can be refrigerated and reheated for an easy next-day meal.
- Prep Time: 15 minutes
- Resting Time: 5 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg