Zucchini and Stuffing Casserole
Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- 6 Tbsp
- olive oil
- 2 1/2 c
- herb flavored stuffing crumbs
- 4 medium
- zucchine, sliced into 1/2 inch slices
- 1 medium
- onion, chopped
- 3/4 c
- carrot, shredded
- 1 can(s)
- cream of chicken soup, fat-free or cream of mushroom soup, fat-free
- 1/2 c
- sour cream, lite
- 1/4 c
- asiago cheese, grated
1Place zucchini with 1/2 cup of water in a 5 qt. dutch oven. Cook over medium heat until Zucchini is tender. Drain well.
2Cut chicken breasts into one inch cubes. Heat 1 Tbsp. of the olive oil in a pan and saute chicken until browned. Remove from pan and set aside.
3In the same pan as you cooked the chicken, place 3 Tbsp olive oil and saute the onion and carrots until tender.
4Add the chicken back into the pan along with the zucchini, 1 1/2 cups of the herb stuffing crumbs, the soup and sour cream. Combine gently to not break up the zucchini too much.
5Place into a greased baking dish. Combine the remaining Stuffing crumbs, olive oil and asiago cheese. Sprinkle on top of casserole.
6Bake uncovered in a preheated 350 degree oven for 45 minutes.