Chicken Zucchini Casserole

Chicken Zucchini Casserole Recipe

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Sheila McDonald

By
@SheilaMcD

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
1 Hr

Ingredients

  • 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

How to Make Chicken Zucchini Casserole

Step-by-Step

  1. Preheat oven to 350 degrees.
  2. Boil 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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About Chicken Zucchini Casserole

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




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