Chicken Zucchini Casserole Recipe

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Chicken Zucchini Casserole

Sheila McDonald


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.

★★★★★ 1 vote
6 to 8
30 Min
1 Hr


1 stick
butter or margarine
1 box
jiffy corn muffin mix
1 medium
onion, diced
1 lb
carrots, peeled and sliced
2 - 3 medium
zucchini, sliced
1 tsp
garlic powder
1 can(s)
cream of chicken soup
1 8 oz pkg
sour cream
1 1/2 lb
chicken breast
salt and pepper to taste


1Preheat oven to 350 degrees.
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.

About this Recipe

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy