chicken zucchini casserole
(1 rating)
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Got the recipe from a church recipe book and modified it a little, but I love it. I serve it over a bed of mashed potatoes and it is a delicious feast and family favorite.
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(1 rating)
yield
6 to 8
prep time
30 Min
cook time
1 Hr
Ingredients For chicken zucchini casserole
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1 stickbutter or margarine
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1 boxjiffy corn muffin mix
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1 mdonion, diced
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1 lbcarrots, peeled and sliced
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2 - 3 mdzucchini, sliced
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1 tspgarlic powder
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1 cancream of chicken soup
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1 8 oz pkgsour cream
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1 1/2 lbchicken breast
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salt and pepper to taste
How To Make chicken zucchini casserole
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1Preheat oven to 350 degrees.
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2Boil chicken and cut into bite-sized pieces. Melt butter or margarine in a 9 X 13-inch baking dish in preheated oven. Sprinkle half of muffin mix over melted butter. Cook carrots and onion in a large pot of boiling, salted water until carrots are tender. Add zucchini and cook until zucchini is hot. Drain off liquid. Add vegetables, garlic powder, soup, sour cream, chicken, salt and pepper to pot and mix to coat. Pour mixture into baking dish on top of butter and muffin mix. Sprinkle the remaining muffin mix on top of chicken mixture and bake at 350 degrees for 1 hour, uncovered.
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