chicken zucchini casserole
(1 RATING)
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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prep time
30 Min
cook time
1 Hr
method
---
yield
6 to 8
Ingredients
- 1 stick butter or margarine
- 1 box jiffy corn muffin mix
- 1 medium onion, diced
- 1 pound carrots, peeled and sliced
- 2 - 3 medium zucchini, sliced
- 1 teaspoon garlic powder
- 1 can cream of chicken soup
- 1 8 oz packages sour cream
- 1 1/2 pounds chicken breast
- - salt and pepper to taste
How To Make chicken zucchini casserole
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Step 1Preheat oven to 350 degrees.
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Step 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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