Zucchini Casserole

Melvina Davis


Whenever I take this casserole to a potluck or serve it to guests, I get requests for the recipe.


★★★★★ 3 votes

40 Min
1 Hr


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  • 4 c
    chopped chicken breast or leftover turkey
  • 6 c
    diced unpeeled zucchini
  • 1 c
    diced onion
  • 1 c
    shredded carrots (optional)
  • 1 can(s)
    (10-3/4 ounces) condensed cream of chicken soup; undiluted
  • 8 oz
    sour cream
  • 1/8 tsp
    garlic powder
  • 1 pkg
    chicken flavor stuffing mix
  • 1/2 c
  • 1 c
    shredded cheddar cheese (optional)

How to Make Zucchini Casserole


  1. Combine zucchini and onion in medium kettle, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in a large bowl. Add zucchini/onion and chicken; mix.
  2. Spread in a greased 13 x 9 inch baking dish. For topping, melt butter in a skillet, add bread stuffing and seasoning packet; toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350 degrees for 1 hour or until golden brown.

Printable Recipe Card

About Zucchini Casserole

Other Tags: For Kids, Healthy
Hashtags: #Casserole, #zucchini

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