Wednesday, July 25, 2012

Chicken Zucchini Casserole

I am determined to waste nothing from the garden this year.  We just picked our first zucchini, had some carrots from a friend's garden, and an onion from the farmer's market.  I found this recipe which turned out quite well with no adjustments other than a lack of measuring.  I used 3 small zucchini, a small package of sour cream, 2 chicken breasts, numerous small carrots, and a whole small onion.

  • 1 (6 ounce) package stuffing mix
  • 3/4 cup butter, melted
  • 3 cups diced zucchini
  • 2 cups cubed cooked chicken breast
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 medium carrot, shredded
  • 1/2 cup chopped onion
  • 1/2 cup sour cream


  1. 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 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.


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