Chicken Zucchini Casserole

Chicken and Zucchini Casserole
Diana Rattray
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 to 8 servings

This main dish casserole is a delicious combination of cooked diced chicken and zucchini. Serve this chicken, zucchini, and dressing casserole with your favorite side salad or sliced fresh tomatoes.

Stuffing crumbs and shredded cheese make up the topping for this savory chicken casserole.

Use leftover chicken or turkey in the recipe or use a rotisserie chicken or packaged fully cooked chicken breasts.


  • 6 medium zucchini
  • 1 cup chopped onion
  • 4 cups cooked chicken (or turkey, cubed)
  • 1 cup shredded carrot
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 8 ounces sour cream
  • 1/8 teaspoon garlic powder
  • 1 (6 oz.) package seasoned stuffing crumbs
  • 1/2 cup butter
  • 1 cup shredded cheddar cheese

Steps to Make It

  1. Heat the oven to 350 F.

  2. Grease a 9-by-13-by-2-inch baking pan.

  3. Wash the zucchini and cut it into cubes. You should have about 6 cups.

  4. Combine the zucchini and chopped onion in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook for about 5 minutes, or until just tender; drain and let cool.

  5. In a large bowl, combine the shredded carrots, condensed soup, sour cream, and garlic powder; stir until well blended. Add zucchini, onion, and chicken; mix well.

  6. Spread the chicken mixture in the prepared baking dish.

  7. Melt the butter in a skillet or medium saucepan; add stuffing mixture and toss well to coat with butter.

  8. Sprinkle the stuffing mixture over chicken and zucchini mixture.

  9. Bake the casserole in the preheated oven for about 30 minutes, or until hot and bubbly around the edges.

  10. Top with shredded cheddar cheese the last 5 to 10 minutes of baking time.