zucchini and stuffing casserole
(2 RATINGS)
My sister-in-law made this on a recent visit. It was excellent so I brought the recipe home and added my touch to it. Makes a great meal and is very filling.
No Image
prep time
30 Min
cook time
45 Min
method
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yield
4-6 serving(s)
Ingredients
- 3 - chicken breast halves, skinless and boneless
- 6 tablespoons olive oil
- 2 1/2 cups herb flavored stuffing crumbs
- 4 medium zucchine, sliced into 1/2 inch slices
- 1 medium onion, chopped
- 3/4 cup carrot, shredded
- 1 can cream of chicken soup, fat-free or cream of mushroom soup, fat-free
- 1/2 cup sour cream, lite
- 1/4 cup asiago cheese, grated
How To Make zucchini and stuffing casserole
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Step 1Place zucchini with 1/2 cup of water in a 5 qt. dutch oven. Cook over medium heat until Zucchini is tender. Drain well.
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Step 2Cut chicken breasts into one inch cubes. Heat 1 Tbsp. of the olive oil in a pan and saute chicken until browned. Remove from pan and set aside.
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Step 3In the same pan as you cooked the chicken, place 3 Tbsp olive oil and saute the onion and carrots until tender.
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Step 4Add the chicken back into the pan along with the zucchini, 1 1/2 cups of the herb stuffing crumbs, the soup and sour cream. Combine gently to not break up the zucchini too much.
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Step 5Place into a greased baking dish. Combine the remaining Stuffing crumbs, olive oil and asiago cheese. Sprinkle on top of casserole.
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Step 6Bake uncovered in a preheated 350 degree oven for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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