Chicken Zucchini Stuffing Mix Casserole Recipes

SUMMER ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

CHICKEN & ZUCCHINI STUFFING MIX CASSEROLE

Steps:

• Preheat oven to 350°. Spray casserole dish with non-stick cooking spray. Cook ground chicken and diced onion over med-high heat until thorougly cooked through. Drain if necessary. In mixing bowl stir together melted butter and dry stuffing mix until combined. Reserve 1/2 cup of stuffing mixture for topping. Add to mixing bowl with stuffing mix: zucchini, cream of celery soup and sour cream. Stir to combine all ingredients. Spread mixture into prepared pan. Top with reserved stuffing mix. Bake in oven approximately 25 minutes.

CHICKEN ZUCCHINI STUFFING CASSEROLE

Steps:

• Cook squash, carrots and chopped onion in boiling salted water for 8 minutes. Drain well.
• Combine soup and sour cream; fold in drained squash, carrots, onions, and chicken.
• Mix stuffing with butter.
• Spread half of the stuffing into a 9 x 13 pan.
• Spoon vegetable-chicken mixture on top of stuffing.
• Sprinkle cheese over-top.
• Sprinkle top with remaining stuffing.
• Bake at 350 for 45 minutes.

CHICKEN ZUCCHINI CASSEROLE RECIPE - (4.4/5)

Steps:

• 1.In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for the topping. 2.In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. 3.Place the zucchini mix into at greased 9x13 glass pan and spread out evenly. 4.Sprinkle reserved 1/2 cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Boil zucchini and onion for 5 minutes, drain.
• In separate bowl, stir melted butter into stuffing mix.
• Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
• Mix sour cream and cream of chicken soup into drained zucchini and onions.
• Poor zucchini mixture over first layer of stuffing mix.
• Top with remaining stuffing.
• Bake at 350 degrees for 30 minutes, uncovered.

CHICKEN ZUCCHINI CASSEROLE

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.

ZUCCHINI CASSEROLE WITH STUFFING

Steps:

• Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
• Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
• In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
• In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
• Bake for approximately 25 minutes or until stuffing is lightly browned.

ROTISSERIE CHICKEN & ZUCCHINI CASSEROLE

Steps:

• Preheat your oven to 350 degrees and grease a 9x13 baking dish.
• In a large bowl, melt the butter and then mix with the box of dry stuffing mix; set aside HALF of the mixture for topping the casserole later.
• Add the pulled chicken, diced zucchini, cream of chicken soup and sour cream to the stuffing and mix well.
• Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.
• Bake, uncovered, in the middle rack for 35-45 minutes or until it's warmed through and the top is golden brown.

ZUCCHINI CHICKEN AND STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
• Boil for 5 minutes; drain and cool.
• In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
• Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
• Spread into prepared baking dish.
• For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
• Add in the stuffing mix (with seasoning pack) toss well.
• Sprinkle over the top of the casserole.
• Top with cheese.
• Bake for 1 hour, or until golden brown.
• Delicious!

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
• Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
• Drain zucchini well and set aside.
• In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
• Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
• Add zucchini and stir mixture gently until combined.
• Spoon mixture into prepared 1 1/2-quart casserole.
• In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
• Sprinkle stuffing cubes evenly over top of casserole.
• Bake for 25 to 35 minutes or until hot and bubbling.