CASSEROLE RECIPE WITH CHICKEN RECIPES

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CHICKEN ZUCCHINI CASSEROLE RECIPE: HOW TO MAKE IT



Chicken Zucchini Casserole Recipe: How to Make It 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

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

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, FatContent 31g fat (18g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 1174mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

CREAM OF CHICKEN & STUFFING CASSEROLE RECIPE - FOOD.COM



Cream of Chicken & Stuffing Casserole Recipe - Food.com image

Make and share this Cream of Chicken & Stuffing Casserole recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 6

3 lbs boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can 2% low-fat milk
1 1/2 cups chicken broth
1 (6 ounce) package cornbread stuffing mix, seasoned

Steps:

  • Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
  • Bake in the preheated oven for 45 minutes.

Nutrition Facts : Calories 243.5, FatContent 6.8, SaturatedFatContent 1.9, CholesterolContent 79.5, SodiumContent 728.8, CarbohydrateContent 15.8, FiberContent 2.2, SugarContent 2.5, ProteinContent 27.9

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