Monday, May 2, 2016

Chicken & Zucchini Casserole



This recipe was delicious.  This does require the chicken to be precooked before baking the casserole which can be a bit annoying.  However, if you're making a bunch of freezer meals this would be great for multiple batches (buy a couple of rotisserie chickens (would be enough for 3 casseroles)).

If you're as lucky as I was with my zucchini plants
this garden season, this is a good recipe for your zucchini.

Results:  This is creamy and delicious.  Very flavorful.

Recommendations:  Prepare 1 box of stuffing for each dish (or follow the recipe as described).  Since we have 2 small kids, I broke the recipe below into 2 - 8x8 casserole dishes.

Recipe adapted from: Six Sisters' Stuff.


1 box of stuffing mix (I used chicken flavoring), prepared
1 stick of butter, melted
2 - 3 small zucchinis, diced
2 cups of chicken, cubed
1 can (10.75 oz) of cream of chicken soup
1 small onion, chopped
1/2 cup of sour cream

Mix the stuffing and butter together in a bowl.  Take 1/2 of the stuffing and put it on a paper plate, set it aside.  Add the rest of the ingredients and mix together.  Put it into the greased 9x13 (or 2 8x8) glass dishes.  Flatten so it's a level layer.  Top with the rest of the stuffing.

If you're freezing it for later, put some press and seal on the top and then top with aluminum foil with a label depicting the cooking directions. 

If you're baking, bake uncovered in a preheated 350°F oven for about 40 to 50 minutes (or until golden brown).

If you're baking from a frozen state, be sure to pull it out night before OR directly from freezer - oven needs to be about 450°F, bake for about 30 to 60 minutes (checking after the first 30 minutes).

Serve with mashed potatoes and corn.  Enjoy!

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