Zucchini and Stuffing Casserole

Zucchini And Stuffing Casserole

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Deb Quillen

By
@revdeb

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
45 Min

Ingredients

  • 3
    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

Step-by-Step

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

Printable Recipe Card

About Zucchini and Stuffing Casserole

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



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