Chicken and Zucchini Casserole

2
Pat Duran

By
@kitchenChatter

This is real family pleaser and so easy to prepare.Great for company and can use any leftover cooked turkey or chicken. Try other vegetables too like broccoli, or peas or mixed vegetables.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8 to 10
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 6 c
    sliced zucchini, sliced or chunked
  • 3 or 4 medium
    chicken tenders
  • 1/2 c
    chopped sweet onion
  • 1/2 c
    chicken broth
  • 5 oz
    box rice-a-roni chicken and garlic
  • 1 c
    dairy sour cream
  • 1 c
    cheddar cheese, shredded
  • 1/4 c
    grated, parmesan cheese,divided
  • 1/4 c
    seasoned italian bread crumbs
  • 2 large
    eggs, lightly beaten

How to Make Chicken and Zucchini Casserole

Step-by-Step

  1. Heat oven to 350^. Use cooking spray in a 9x13-inch baking pan, set aside.
    Make rice-a roni according to package directions,set aside.
  2. In a Dutch oven combine the zucchini, onion, chicken tenders and chicken broth, bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove chicken pieces to cutting board. Drain remaining ingredients; and gently partially mash ingredients in pan. (can save drained liquid for freezer to use when you make soup.)
  3. Chop chicken into small pieces. Combine the rice mixture,chicken pieces and the zucchini mixture in the Dutch oven. Add in the sour cream, cheddar cheese, and 2 Tablespoons of the Parmesan, breadcrumbs and eggs; stir gently to blend.
  4. Spoon mixture into prepared baking pan and sprinkle top with the remaining Parmesan.
    Bake for about 30 minutes until bubbly and golden.

Printable Recipe Card

About Chicken and Zucchini Casserole

Course/Dish: Chicken Casseroles
Main Ingredient: Chicken
Regional Style: American



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