zucchini and stuffing casserole
(2 ratings)
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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.
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(2 ratings)
yield
4 -6
prep time
30 Min
cook time
45 Min
Ingredients For zucchini and stuffing casserole
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3chicken breast halves, skinless and boneless
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6 Tbspolive oil
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2 1/2 cherb flavored stuffing crumbs
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4 mdzucchine, sliced into 1/2 inch slices
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1 mdonion, chopped
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3/4 ccarrot, shredded
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1 cancream of chicken soup, fat-free or cream of mushroom soup, fat-free
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1/2 csour cream, lite
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1/4 casiago cheese, grated
How To Make zucchini and stuffing casserole
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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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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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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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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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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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6Bake uncovered in a preheated 350 degree oven for 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Zucchini and Stuffing Casserole:
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