Zucchini and Stuffing Casserole

Zucchini And Stuffing Casserole Recipe

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Deb Quillen


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.

★★★★★ 2 votes
30 Min
45 Min


chicken breast halves, skinless and boneless
6 Tbsp
olive oil
2 1/2 c
herb flavored stuffing crumbs
4 medium
zucchine, sliced into 1/2 inch slices
1 medium
onion, chopped
3/4 c
carrot, shredded
1 can(s)
cream of chicken soup, fat-free or cream of mushroom soup, fat-free
1/2 c
sour cream, lite
1/4 c
asiago cheese, grated

How to Make Zucchini and Stuffing Casserole


  • 1Place zucchini with 1/2 cup of water in a 5 qt. dutch oven. Cook over medium heat until Zucchini is tender. Drain well.
  • 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.
  • 3In the same pan as you cooked the chicken, place 3 Tbsp olive oil and saute the onion and carrots until tender.
  • 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.
  • 5Place into a greased baking dish. Combine the remaining Stuffing crumbs, olive oil and asiago cheese. Sprinkle on top of casserole.
  • 6Bake uncovered in a preheated 350 degree oven for 45 minutes.

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About Zucchini and Stuffing Casserole

Course/Dish: Chicken, Casseroles
Other Tag: Quick & Easy
Hashtags: #Casserole, #zucchini