CHICKEN AND ZUCCHINI BAKE RECIPES

Name: Chicken Zucchini Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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.

ZUCCHINI RICOTTA BAKE RECIPE: HOW TO MAKE IT

Zucchini Ricotta Bake Recipe: How to Make It image

I have made this lasagna-like zucchini ricotta bake frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 pounds zucchini
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup egg substitute
1/2 cup dry bread crumbs, divided
5 tablespoons grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 jar (28 ounces) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese

Steps:

Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining 3 tablespoons crumbs and 2 tablespoons Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 150 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 513mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 lean meat

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