Chicken-Zucchini Bake

Chicken-zucchini Bake Recipe

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Sharon Colyer


I can't remember where I got this recipe. But, it became one of our favorite summer Main Dishes. I know it is another recipe that I have had for a long time. Tweaked slightly. My husband & I love it!


★★★★★ 2 votes

35 Min
25 Min


Add to Grocery List

  • 1 can(s)
    cream of chicken soup, fat-free
  • 1/8 tsp
  • 2 Tbsp
  • 1 c
    plus 2 tbs. baking mix
  • 1/4 c
    grated parmesan cheese
  • 1
  • 2 medium
  • 2 c
    cut-up chicken, that has already been cooked
  • 1/4 c
    light butter, melted
  • 1 tsp
    dried parsley

How to Make Chicken-Zucchini Bake


  1. In a small bowl, empty the can of cream of chicken soup, undiluted, into a small bowl. Stir in the nutmeg. Add the 2 Tbs. milk, and stir to blend with soup. Put in refrigerator.
  2. In a medium bowl, combine baking mix, Parmesan cheese, and egg, until mixed together well and crumbly. Put in refrigerator.
  3. Wash zucchini; do not peel. Slice zucchini into 1/4 in. thick slices. Cook in microwave, until mostly cooked. Take out and let cool, until you are able to handle.
  4. Preheat oven to 350 degrees. Spray a 9 x 13 in. baking dish with cooking spray or grease.
  5. Put all of the zucchini on bottom of baking dish. Top with cut-up chicken. Get soup mixture and baking mix/egg mixture out of refrigerator. Spread soup mixture over chicken. Sprinkle the baking mix/egg mixture over the soup mixture.
  6. Sprinkle with dried parsley. Melt light butter, and drizzle over the top.
  7. Bake in preheated oven for 25-30 minutes, until golden brown.

Printable Recipe Card

About Chicken-Zucchini Bake

Course/Dish: Chicken, Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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