Chicken Zucchini Casserole Recipe (2024)

  • Julie says:

    Sounds great! But, I'm guessing it's a half of a cup of sour cream not "12" cups ; )

  • DAWN says:

    What a great and easy recipe for using up all those zucchini that are overtaking my garden about now. I can eat it every day but it's always nice to have something new to try. I'm new to your blog and can't wait to look around a little more. Have a wonderful day :) [emailprotected]

  • Ashton says:

    What a delicious way to get in your veggies!! Pinned :)

  • Kristi Brugman says:

    The recipe says 12 cup sour that supposed to be 1/2 cup?

  • Cara says:

    This looks awesome!I want to make it tonight but im wondering if its supposed to be 12 cups of sour cream or 1/2 cup???Thanks!

  • Susie says:

    I think you're missing a slash on the sour cream measurement. It should be a 1/2 cup of sour cream right?

  • Katrina says:

    12 cups of sour cream? Is that right? Looks really good!

  • Dayna says:

    Sounds delish-I'm making it tonight because I have both chicken and zucchini to use up! Do you cook the zucchini before adding it? Thanks :)

  • Jan Bright says:

    I'm assuming that's 1/2 cup of sour cream

  • Rebecca says:

    Looks great -- thanks for sharing. May try with Panko bread crumbs instead of Stove Top. Curious about the sour cream measurement too.

  • Tiffanie Robinson says:

    Like the previous comments, could you please confirm the amount of sour cream? I make a casserole very similar with squash. It is definitely a family favorite!

  • Amber says:

    Sweet! Good thing I love me some sour cream! Lol! I'm gonna make this tonight because I have all the ingredients already! I love when that happens :)

  • Michelle says:

    LOL on the sour cream. Please confirm actual amount - can't wait to try!

  • Bambi says:

    Has anyone made this??? I SO want to but I'm not sure about the sour cream.

  • Cindy says:

    There is a recipe on very similar to this recipe & it calls for 1/2 cup of sour cream. It also included chopped onion & one shredded carrot. I too noticed the 12 cups of sour cream, definitely a typo!!

  • Kris says:

    Yes 1/2 cup!!! So sorry!!!

  • Kris says:

    Yes!!! 1/2 cup!!!

  • Kris says:

    1/2 cup of sour cream!!!

  • Kris says:

    1/2 cup of sour cream and yes I'm sure panko bread crumbs would be great!

  • Kris says:

    yes! 1/2 cup!!!

  • Kris says:

    1/2 cup of sour cream!!!

  • Kris says:

    Yes! 1/2 cup of sour cream!

  • Kris says:

    Only 1/2 cup of sour cream! 12 would be horrible!!!!

  • Kris says:

    No, you don't have to cook it!

  • Kris says:

    No.. it is only 1/2 cup of sour cream!!!

  • Kris says:

    yes! 1/2 cup of sour cream!

  • Kris says:

    Yes!!! 1/2 cup!

  • Lindsey Groom says:

    From South Africa. What is "stove top stuffing"?

  • Christine says:

    Sounds silly but what's the best and easiest way to cook the chicken if I don't have any leftover? About how many boneless chicken breasts make 2 cups? Excited to try something new :-)

  • leesa says:

    What are the estimated calories for a serving of this?

  • jj says:

    Do you think there a way to convert this to a slow cooker recipe? I thought I would ask for your expert opinion before wasting a bunch of food, if it fails. Thanks!

  • Shelly says:

    Stove Top is a name brand package of seasoned dried bread crumbs. A box is approx. 6 ounces.

  • says:


  • Kristin says:

    I am wondering the same thing! Best way to cook the chicken in advance.

  • Cyd says:

    Hi Leesa, just click on the MAGIC button under the picture and then click on NUTRITION. That will give you all of the nutritional info on this recipe. Look for the magic button on all of our recipes!

  • Cyd says:

    Hi Christine! We often buy bags of frozen chicken breasts and thaw the amount needed and boil them in water. It takes about 20 to 30 minutes to cook through when boiling them (depends on the size of your chicken breast and how thick it is). For 2 cups of cooked chicken you need about 1 1/2 pounds of chicken breasts. Chicken breasts come in so many sizes. If they are good sized maybe 3. But you will probably need around 4. Hope this helps!

  • Cyd says:

    It is boxed stuffing/dressing mix. You can use any brand. Stove Top is the name brand we used. It comes in a 6 ounce box.

  • Diane berg says:

    Do you cook the stove top stuffing first? Or use it dry?

  • Cyd says:

    Looking over the ingredients, everything should be fine in the slow cooker. Your chicken would still need to be precooked. Cook on low and watch closely. Where we haven't tried it in the slow cooker, we don't have an exact cooking time for you!

  • Beth W. says:

    This was delicious!! I was so surprised at how much flavor it has. The only change I made was adding some shredded cheese to the zucchini mix and to the top. It was enjoyed by all. Thank you for a great recipe. I made an extra to freeze. For the gal who asked about slow cooking it. I would not recommend that, personally. What makes it so good is the crunch on top. Also, the zucchini holds its form and is not squishy. It tastes like broccoli cuts. Slow cooking it would turn it to mush. This is a five star recipe!!

  • Kris says:

    Beth - Thank you so much! I am so glad you liked it! I made it again last night and we also added cheese! :)

  • Lisa says:

    This was so so good! Next time i make it i am throwing in some sliced mushrooms!

  • Nancy says:

    I just made this tonight. I substituted 1/2 cup plain Greek yogurt for the sour cream. It was delicious, very easy and light. Even the kids went back for seconds.

  • Jessica says:

    Would it be ok to use squash rather than zucchini?

  • capturing Joy with Kristen Duke says:

    This looks amazing, my friend!!!

  • Alisha says:

    I have been making a similar casserole that my mom made when I was a kid. Except hers used only shredded chicken, cream of chicken, and prepared stuffing. No vegetables. I have been wanting to add veggies to the recipe. Can't wait to try this one. ;)

  • Sissy Demma says:

    Can you give me the measurements to cut this recipe in half? I would love to make this, but do not need it to serve 6, thanks!

  • Leoni says:

    Do you think this would be good as a freezer meal?

  • aimee says:

    I was wondering the same thing and about to ask! :) I would think so, but would love another opinion. I'd probably put the 1/2 cup topping in a separate bag though.

  • Julie says:

    I made this tonight and also substituted the sour cream for greek yogurt and it was great. I think this would be hard to freeze but perhaps the sour cream would bind a bit more and would make it easier to freeze than the yogurt. I will definitely make this again and think next time some chopped carrots would be a great addition. A bonus was that my kids willingly ate the zucchini!

  • Cyd says:

    Just use half of each ingredient and use a smaller baking dish. Your cooking time may be reduced a little too so watch it closely.

  • Cyd says:

    We haven't tried squash, just zucchini squash! Sounds delicious though! Let us know how it turns out.

  • Cyd says:

    Thanks Beth for the heads up on the zucchini if it's cooked in the slow cooker!

  • Melanie says:

    What are the calories in this dish?

  • Rebecca says:

    I was wondering about this right away, thanks for confirming that the GY works well!

  • Sandie says:

    Its really easy... just get a couple larger boneless chicken breasts.. cut into bite sized pieces and put in skillet on stove w a small amount of water.. let simmer.. it will turn white completely thru when it is fully cooked. this is a great way to start chicken for a lot of recipes.. once you have it cooked you can save it in the fridge or continue w your recipes.. hope this helps! Im going to try this for dinner tonight!

  • Cyd says:

    Hi Melanie, just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all the nutritional info on this recipe. You can find the magic button on all of our recipe. It's our new sister site - It's a great place to look for recipes. We have over 30,000 from bloggers and chefs!

  • Kim says:

    About how many zucchini equal 4 cups?

  • Sissy says:

    Thank you, can't wait to try his recipe!

  • yvonne says:

    A small rotisserie chicken from the grocery store would be fast and easy.

  • Cyd says:

    That would depend on the size of your zucchini. If they are small, you might need 6 to 8. If they are good sized, you may only need 2.

  • Le'Ann says:

    Wow! Made this tonight. Hubby and I both loved it. Added a little garlic. Think I might add carrots and mushrooms next time, but it was great just like it was. This recipe is definitely a keeper.

  • Renie says:

    Anxious to make this recipe. So many recipes that call for cream soups do not specify if the soup is used just as it comes out of the can or if it is to be mixed with the required liquid listed on the can and I'm never sure what to do!

  • Amy says:

    I don't normally comment on recipes but I made this tonight and it was truly fantastic. I used canned chicken (2 of the big cans) because through a series of events that was my only option and it was really good, I also used cream of mushroom soup because that is what I had. I put a little extra zucchini in it to use up both small zucchinis I had. Thanks for a great recipe. We will definitely be having this again with the many zucchini from my garden (so very many....)

  • catherine says:

    I make this recipe with broccoli. Simple yet yummy!

  • Carol says:

    How big is your zucchini? I'm sure you can judge it! I made it from a HUGH zucchini the other night. I do not like those big ones! I scooped out the seeds. My recipe was so old! It asked for 8oz. of stuffing mix!

  • Marie says:

    Would it taste ok without the sour cream? I do not like the taste. Thanks

  • Christine says:

    Prepare the stuffing or just use the contents?

  • Edna Caly says:

    How many times do you have to answer the question about the amount of sour cream? C'mon ladies. Of course it is 1/2 cup!! Am trying this tonight....looks good. Stars will not go higher than three on my iPad.

  • StellaS says:

    This recipe sounds very good and I will be making it shortly but I was also wondering if it is a recipe that can be made ahead and frozen?

  • Jennifer says:

    I made this yesterday after finding it on your site. I added some chopped bell peppers and substituted plain yogurt for the sour cream. I used the cranberry Stovetop dressing. It was so good! Thank you!

  • Beth says:

    My mom has an abundance of monstrous zucchini in the summer, so I'm always looking for new zucchini recipes. This is great! All I had on hand was cream of mushroom and it was fantastic! Thanks for the delicious recipe, will definitely make again!

  • Laura says:

    Can I. Make this gluten free? Suggestions on a topping that is gluten friendly?

  • Laura says:

    What gluten free topping could I use instead of stuffing?

  • Michelle says:

    I made this tonight and OMG! This is my new favorite dish and I didn't change a thing.

  • Tara says:

    Making this for 2nd time in a week. Delicious! Adding a little garlic, broccoli and some mushrooms. I cooked my chicken in olive oil and added some seasonings. So many things you can do with this recipe. 5 stars.

  • Melissa Herrold says:

    Do you prepare the stove top or use it dry?

  • Brittany says:

    I made this last night! It was delicious!! I doubled it and froze the uncooked portion. I had to cook it a little bit longer because my "diced" zucchini was a little big. I might add some broccoli next time. Winner in my book. *I double the recipe b/c sour cream comes in a cup and the other half of the onion will go bad.

  • Cyd says:

    Use the stove top dressing mix dry.

  • Cyd says:

    We have only made this recipe as directed in the recipe. For a GF topping in place of the stuffing, Rolled oats can be a substitute for breadcrumbs and a sprinkle of herbs and some Parmesan cheese for flavor.

  • Cyd says:

    Don't prepare the stuffing, just add the dry stuffing mix.

  • Cyd says:

    We haven't made it without sour cream. It only asks for 1/2 cup, so it should be ok without it since you don't like the taste of sour cream.

  • Cyd says:

    That would depend on the size of your zucchini. If they are small, you might need 6 to 8. If they are good sized, you may only need 2. I agree with you, I don't like to use the huge zucchini. Just small to medium ones! But they all work!

  • Stephanie Miller says:

    So I just got done making this recipe and it is baking in the oven. I guess I was confused about the stuffing mix and 1/2 cup of melted butter. Was I supposed to make the Stove Top stuffing based on the box directions and then add more melted butter to the stuffing once it was done...or was I supposed to just take the package and add the melted butter? I followed the box directions and then added more butter. I was confused and hopefully it turns out the way I did it. It is smelling delicious though...:)

  • Cyd says:

    Just add the dry stuffing mix and the melted butter together. Do not make the stuffing as directed on the package.

  • Deanne says:

    made this the other night and it was wonderful! will definitely be making this again!

  • Chrissie Gnan says:

    I made this for supper this evening & I think it is a new family favorite!! I did however add some hidden valley ranch powder to it. Super easy recipe & we all really enjoyed it! Thank you for sharing!!

  • Ratherbebaking says:

    Loved it. I did substitute greek yogurt for sc. I also added some celery. I used 1T of the 1/2c of butter and microwaved the celery and onions for a minute before adding them to the mix. Will definitly make again.

  • Sherry says:

    Can't wait to try this - looks delish!

  • Savannah says:

    We substituted pepperoncini for onion and added parmesan in the mix and on top! SO GOOD!

  • Kari Routledge says:

    Fabulous!! Eating it now and we all love it! I'm not much of a casserole person but this was awesome. Used wild turkey my husband got instead of chicken. Yum!!

  • toni says:

    Love this... I added chopped red potatoes. One bite taste like thanksgiving. Only thing missing was the cranberry sauce.

  • Sarah says:

    Can this be made in advance and frozen? If so, what temperature and duration would you cook it at? Thanks!

  • Beth says:

    Has anyone tied this with frozen zucchini? Wondering if it turns out well.

  • julie chan says:

    Great tasting casserole! My picky boys gobbled it up and one even asked to bring the leftovers for lunch the next day! That is a first! Husband loved it too! Thank you for a great recipe. Will be adding this our rotation.

  • Nancy Mattson says:

    How do you think this would freeze before baking? Also, I'm the youngest of 8 kids, with 5 sisters!We all love to cook and had an excellent teacher (our mom)!

  • Cyd says:

    Hi Nancy! It should freeze fine before cooking. Your chicken is already cooked. Just thaw and cook according to directions. Check it as it cooks to be sure all is going well! :)

  • Marcia Saylor says:

    Made this, everyone LOVED it, even the children including the one that does not love vegetables. He said "awesome". Will make again this weekend, two in fact. Wondering if I could make ahead of time at all or freeze.

  • Brandi Ryder says:

    Hi, is it okay to bake this dish in a foil pan? i'm making this for someone else.

  • katy graziano says:

    Can I vacuum pack and freeze after cooking?

  • judy wagner says:

    So, with the stove top stuffing do you also use the packet of veggie/seasoning that comes with it??

  • Leah says:

    This recipe is awesome. I swap the sour cream for greek yogurt when I can and I add about 2 cloves of chopped garlic, Mrs. Dash's seasoning, and cheese. Even my one son who hates veggies loved this meal! Thanks for sharing :)

  • Carole M. says:

    So simple and tasty. I followed the exact recipe and we devoured the entire dish. Will certainly be making this one again. Thank you.

  • Cyd says:

    With Stove top it's all mixed together, so we add the whole box.

  • Cyd says:

    We haven't tried this as a freezer meal so we aren't sure if the zucchini would go soggy or not.

  • Cyd says:

    It should work fine in a foil pan that's close to a 9 x 13 inches.

  • Sharon Leevy says:

    I have made this dish twice now and we LOVE it! Made exactly as directed and it was so easy. Only had a little bit left the first time and I took it to work for lunch the next day and it was still just as yummy. It will defnitely be one of our favorites! :)

  • Sylvia Thomas says:

    Made this dish for dinner last night and was delish! The stove top gives it so much flavor. I think it would also be good with broccoli. My husband and I both loved it. Took awhile to prep since I had to cook the chicken but was well worth it.

  • Shannon says:

    Our large family wiped this dish out this evening!Lovely simple casserole! Thank you!

  • Amanda says:

    I have been making this recipe for years. It's so good! I add shredded carrot and diced water chestnuts to mine. The recipe I have calls for them. :)

  • Rebecca says:

    I made this tonight and it was amaaaaaazing!!!!! I opted for Holden mushroom soup instead, used sautéed onions and added a pinch of garlic and omg it was to DIE for!!!

  • Janet says:

    How about some crushed up corn or rice chex?

  • Lara says:

    I love this recipe! I have made it several times, it's a big hit with the family!

  • Susan Carter says:

    This recipe is FABULOUS and soooo easy to make with stuff I always have in my pantry!!!!! I like the idea of being able to use other veggies (squash, carrots, broccoli) if do not have zucchini. Next time I am going to have to double the batch so there are more leftovers for me and my son to take to work. This is also a good recipe for people who are just learning to cook like my 20 year old son who is getting ready to move to campus.

  • Monica says:

    Can you substitute the StoveTop for Quinoa and if so how would you do this? - I am looking for a healthier alternative!Thanks

  • marilyn bino says:

    Hi! I'm from philippines. what is stuffing mix?

  • Cyd says:

    It is dried bread that is cubed and has seasonings added to it.

  • Cyd says:

    We have never made this recipe with Quinoa.

  • Brittany says:

    I made this recipe the other night but I added a few of my own ingredients and it was AMAZING! Such a great way to include really healthy foods that the kiddos wouldn't normally eat! Thank you so much for sharing.

  • Trisha says:

    I used avocados instead of zucchini and topped it with mozzarella was awesome.

  • Lisa says:

    Could you replace the stuffing mix with cooked rice (not for the topping)? Would about a cup of rice be right?

  • Judy says:

    Delicious recipe and very easy to prepare! Made it last night and served it with baked parmesan tomatoes. Gourmet meal! :0)

  • kristin says:

    Thank you for sharing this recipe! I was looking for an easy casserole dish and sure found it. My husband loved it so much that he's asked me to make it a 2nd time this week. This time I'm doubling the stuffing because we both LOVE stuffing. SO GOOD. Thanks for making my culinary skills appear even more wonderful in the eyes of my husband.

  • Atiya Nimmi says:

    can i use italian style breadcrumb..coz i only have a large box of that..

  • Cyd says:

    It should work ok since they are seasoned. :)

  • Gaye says:

    Thanks so much for this recipe. With zucchini coming in strong in the garden, I needed to find something new to do with it. The recipe sounds great the way it is so going to give it a try tonight. Almost all of the reviews have been great; Cooks like me out there always trying something new. Bon appetit!

  • Renee says:

    I made this over the weekend for my family of 5 picky eaters, there wasn't a crumb left! My youngest, who won't eat anything that might be a veggie, has asked me to make it again this week! This ill surely be in the dinner rotation!

  • Melaina says:

    Just made this tonight - so delish! Will definitely make it again. Whole family loved it!

  • Peggi says:

    Actually, if you hit the "magic" button, it says there are 471 calories per serving which sounds about right to me.

  • Anne McCann says:

    Do you have any advice on how to translate cooking this casserole in the oven to cooking it in the 9x13 casserole crock pot?

  • Tammy says:

    Have you tried making this without stuffing?

  • Debbie Caraballo says:

    LOVE the sound of this recipe! Pinning and making soon!

  • Patti says:

    Just in time to solve the dinner dilemma for tonight! I picked a fresh zucchini off the plant this morning :)

  • Cyd says:

    We have only made this recipe with the stuffing. The stuffing is a lot of the flavor.

  • Barb Sawyer-Koch says:

    This looks terrific. In addition to adding mushrooms, carrots and cheese, I am thinking of added slivered almonds or water chestnuts for additional crunch.

  • Jackie says:

    Made this last night for my daughter and I. I used squash and zucchini since that's what I bought from the farmers market last weekend. The recipe is very easy and was very good. Adding to my recipe book.

  • Jessica Romeo @ says:

    This recipe sounds so delicious and I am with you about loving the craziness of this time of year! Time to bust out the casserole and crockpot recipes!

  • Markie says:

    For some reason I was hesitant to try this recipe at first, but I needed to use some zucchini, and I do love stuffing. I've made it several times now and love it!

  • Kristy says:

    Did the one that was froze turn out? I'm thinking of doing that.

  • Jan Ham says:

    I made this with a few adaptions...I used zucchini like the recipe called for, but also used yellow squash and carrots just to add variety and more nutrition. I threw the veggies in the food processor using the blade attachment and gave a few quick pulses. In addition, I stirred in some parmesan cheese. It was a big hit! I think it might be good as a stuffing for portobello mushrooms too but haven't tried that yet.

  • Angela says:

    How did the frozen dish turn out? I'm looking for freezer dishes that doesn't involve crockpot...I'd love to give this one a try!

  • Stacy says:

    Would I freeze it before cooking it??

  • Cyd says:

    It should freeze fine before cooking. Your chicken is already cooked. Just thaw and cook according to directions. Check it as it cooks to be sure all is going well!

  • Kay Rogers says:

    This was so good. I added mushrooms and used about 5 cups of zucchini. I left it on the counter to cool after dinner and my husband kept taking "just one more bite". Starting WW on Monday so the next time I make it I am going to try to lighten it up with Greek yogurt and something in place of the butter....but it was absolutely delicious as written. Thank you!

  • Kay Rogers says:

    Had to share this....I made a different casserole for dinner last night and my husband said "It's not as good as the last one you made. I could eat that 7 days a week!". So I'm making it again tomorrow.

  • Kookin'Katie says:

    I don't have boxed stuffing, is there a way to recreate it? I can toast some bread but what herbs are in the boxed stuffing? Anything else?

  • Cyd says:

    Hi Katie. Here is the link for an easy recipe if you want to make your own stuffing.

  • Tammy says:

    so your recipe states to precook the chicken i know when it cooks in the Oven it would cook the chicken. My family loves the stove top chicken veggie recipe found on their boxes and it does not require precooking the chicken. so i guess my question is would it hurt to make this without precooking the chicken and has anyone tried it that way?

  • Heather says:

    What can you use instead of Stuffing? My hubby can't have bread products.

  • Shirly says:

    It is boxed stuffing, cubed bread & cornbread, dried vegetables & seasonings.

  • Tracy says:

    Eeek! 1 stick of butter? My thighs can't handle it. What's a good substitute ingredient? Can I use half the amount instead and replace it with milk?

  • Cyd says:

    You could try cutting the butter in half. Look at your stuffing box mix and be sure to add at least what it calls for.

  • Lisa says:

    Do you make the stuffing first and then add to it? Or do you just put the stuffing ingredients in the bowl?

  • Gwenda says:

    I have not made this casserole yet but planned to make it for Thanksgiving this week. As a tried and true southern girl I never had stove top stuffing. That was always considered "a false version of cornbread dressing." Of course over the years I have had the stuffing in a variety of different casseroles and loved it. When I saw the suggestion of avocados it reeled me in as my family loves them. Will let you know how it goes after Thanksgiving. Hope all have a safe and blessed Thanksgiving day and weekend.

  • Andrea says:

    Do you use chicken- flavored stuffing or traditional sage?

  • Cyd says:

    We used the Chicken flavored stuffing.

  • Colleen says:

    One of my kiddos has a dairy allergy so I used homemade cream of chicken soup (made with almond milk) and Tofutti Better Than Sour Cream Sour Cream and it turned out great! A nice dairy free option! My husband couldn't even tell it was dairy free.?

  • Sabrina says:

    Made this tonight and it was delish! Great recipe!

  • Lynne says:

    Can I make this up ahead of time and pop into oven the next day?

  • Cyd says:

    Sure, it should be fine covered and refrigerated until ready to cook.

  • Lisa Burton says:

    Made this for dinner tonight and it was delicious!! Will definetly make this again!!!

  • Deanna Loepker says:

    Hello! How about putting uncooked chicken in this, and baking as called for? Why precook the chicken? Thank you!!

  • Cyd says:

    If you put uncooked chicken in this with all of the moist zucchini, it would be a gooey mess. It basically needs to be heated through and the zucchini cooked.

  • Marci says:

    Mine is in the oven !!! It looks so yummy ? I can’t wait to have some !!! I will post after dinner. Thank you for sharing ?

  • Deb Jones says:

    could you post the nutrition facts please

  • Kim says:

    I do this recipe every late august with summer squash and zucchini mixed because I have sooo much from the garden. Turns out great!

  • Shilo says:

    Would this be an okay recipe to make a couple of days in advance and not cook right away? Would you recommend sauteing the vegetables beforehand if that were the case?

  • Kim says:

    So I had pork Stove Top instead of chicken, I had Greek yogurt instead of sour cream & I had cream of mushroom instead of cream of chicken & I had leftover rotisserie chicken...followed rest of recipe & still very good! #usewhatyougot :)

  • Cyd says:

    I love this Kim! Thanks for sharing. We totally believe in using what you've got. Have a great day!!

  • Nancy says:

    Trying this tomorrow! I bought a rotisserie chicken. Love the convenience. How many cups of chicken would you think I should use?

  • Dawn Balsamo says:

    I happen to come across this recipe on Pinterest and decided to give it a try. OMG! It was sooooo good. My family of three LOVED it. It was definitely a hit and a keeper! Can't wait to make this again!

  • Joan says:

    Zucchini and chicken breasts vary greatly in size. I am also looking for comments on more specific amounts used. (Pounds/ounces/cups?)

  • Cyd says:

    About 3-3 1/2 cups cubed chicken

  • lisa says:

    I am not seeing a magic button under the picture. Am I missing something? Thanks!

  • Marjorie says:

    This recipe is scrumptious 😋 I bought a Costco rotisserie chicken and cubed it and added juices in tray along with the chicken. Best casserole I have come across in a long time. Thank you🙏🏻

  • Cyd says:

    The MAGIC button is gone. But here is the link for the nutritional information on this recipe.

  • Danielle says:

    Can you use raw cubed chicken? Why does it need to be cooked?

  • lisa says:

    Thank you! I love this recipe. I have made it several times. Hoping to make it tonight.

  • Debbie says:

    I'm looking to freeze this to take to a friend on a Meal Train. Should I leave the topping off until they are ready to bake it?

  • Kameryn Beckett says:

    How many calories per cup?

  • Tara says:

    Has anyone done this as a freeze-ahead meal? If so, did you modify anything? Still cook the chicken prior to assembling? thanks!

  • Cyd says:

    Here is the nutritional information for this recipe.

  • Cyd says:

    You can add it as directed on the recipe. But either way should work great.

  • Ekaine says:

    I have made this several time not only do I love this dish , but so dose my family . It is a winner!! Thank you for sharing

  • Cyd says:

    We are so glad you love the Chicken Zucchini Casserole. It's one of our favorites too! This slow cooker Ritz Chicken is also one of our favorites. Here is the link if you ever want to try it. Ekaine! Have a terrific week.

  • Alixandra Hice says:

    Hey Sisters! Made this for dinner tonight exactly as written, and it was not only scrumptious, but truly a cinch to make. Three cheers for synergy. A few good ingredients coming together for a spectacular result. My compliments to you ladies for your patience with some of the trying questions in comments. I was shaking my head. Why not read some of answered questions before repeating the same questions two hundred times. Anywho... thanks for the great recipe and video. It was great fun to make and we really enjoyed dinner.

  • Cyd says:

    Yea!! Thanks so much for leaving a sweet comment on the Chicken Zucchini Casserole. It really is an easy and delicious dinner the family will eat! Have a wonderful Thanksgiving and we hope you'll stop by soon for more recipes! Love, The Six Sisters

  • Kathleen says:

    I used canned cooked chicken (that you shred a bit) or Costco rotisserie chicken when I don't have time to cook ahead. Both ways taste great. I don't think raw chicken would not cook through.

  • Tanya says:

    This looks delicious but is it Keto Friendly? I‘m new to Keto & wasn’t sure when I saw the Chicken Stuffing.

  • Jill says:

    Yes everyone ITS 1/2 cup sour cream 🙄 look on the box and ingredients to see if it’s gluten free, it’s not rocket science. Made this recipe tonight and it was fantastic!!

  • Pamela Westphal says:

    Can you Freeze this recipe after baking?

  • Cyd says:

    This recipe should freeze just fine.

  • Cyd says:

    Hi Jill. So glad you liked the Chicken Zucchini Casserole. It's a family fave!

  • Margaret Friend says:

    I cook my sliced zucchini and onion for a few minutes.

  • Sharon says:

    I used a mandolin to make sure the zucchini were about the same size.

  • Sharon McDonald says:

    I just made this dish and sampled it. I was hoping it would be a bit more creamer. It seems a bit dry. I sliced the zucchini on a mandolin to make sure the pieces were uniform. But I questioned if I was to add milk to the canned soup. So I put about a 1/4 cup in. (I thought maybe the zucchini would provide more moisture). If I make it again, I will add a bit more milk. It tastes wonderful though! So I'm sure I will!

  • Sharon says:

    I just made this. I felt it was a bit on the dry side. But delicious! I added a 1/4 cup of milk because I thought it seemed thick and thought I'd have trouble mixing it. I will add a 1/2 cup of milk next time. That should do the trick!

  • Jessica says:

    Could I make this ahead of time and freeze it?

  • MelB says:

    We have frozen zoodles that I would like to use up. How many cups would you recommend for this recipe? And I am thinking I should defrost them before mixing into the recipe. Thanks!

  • Cyd says:

    Whatever amount you think will equal 4 medium zucchini diced. Around 3-4 cups.

  • Cyd says:

    It freezes pretty good. The zucchini could get softer than usual, but it will still taste amazing.

  • Patti says:

    I’m addicted! My daughter is getting her masters in Wisconsin but was displaced with me in South Florida during our pandemic. She made this dish and added a few mushrooms and mixed in some cheese. How did I not know this dish existed? I’m in trouble now because I can’t stop making it and eating it all up! Thanks for sharing a yummy recipe!

  • Kylie Villalovos says:

    What do you guys make as a side with this dish?? Thinking salad or a carb of some sort??

  • Lana says:

    We made this for dinner tonight with mushrooms and cheese (just because we had mushrooms and love cheese on everything) and it was sooo good. Great way to use up the fresh zucchini that already abounds. Thanks for sharing.

  • Michele says:

    Made this last night. The zucchini I had been given were HUGE so I used two and cut the seeds out. I really like this recipe for the amount of veggies and the ease of prep and the fact that I could put it together early in the day and then just stick it in the oven later. (I didn't this time, but LOVE that I could.) AND, it's not the same-old same-old. Thanks, ladies, for a great recipe! Next time I make it, I might add a little more seasoning, but that might be a matter of the stuffing I had being under-seasoned or something. (You never know; even mechanical processes might flub a measurement once in a while.) Or it might be that two large zucchini were more than the four medium you called for. Oh, I did add extra sour cream, just because with sour cream more is always better!

  • Tina says:

    To make it gluten free I would just make my own gluten free stuffing instead of using something store bought. Excellent recipe!

  • Cyd says:

    Thanks Tina! We are so glad you like this Chicken Zucchini Casserole.

  • Cyd says:

    Hi Michele. So glad you liked the chicken zucchini casserole. You are a gal after our own hearts- yes, everything is better with more sour cream. Have a terrific weekend.

  • Rick Soltis says:

    I made this recipe and it was awesome. I did modify it a little bit. Fresh out of the garden I used zucchini , yellow zucchini , crook neck squash, 1 bell pepper and 1 white onion. I also added 1 cup of cheddar cheese. I cut my chicken and boiled in water with salt ,pepper and garlic. I also added 1 egg to the soup and sour cream. Turned out really good. Awesome recipe.

  • Elissa Van Leer says:

    I always interchange squash and zucchini in recipes. Very good with one or the other or both.

  • Cyd says:

    Hi Elissa. Great idea!! Sounds delicious!

  • Azzie Miller says:

    Do you have a recipe for making this in an InstaPot? I don't have an oven.🙃

  • Debi Long says:

    I have made this recipe twice and the only change I made was using corn bread stuffing. Delicious

  • Jess C. says:

    Do you cook the stuffing mix first?

  • Angie P. says:

    Made this and it is great! Will definitely make this again.

  • Cyd says:

    Hi Angie. We are so glad you liked the chicken zucchini casserole. It's a popular recipe on our blog. Thanks so much for leaving us a comment.

  • Cyd says:

    HI Debi. We are so glad that you like the chicken zucchini casserole. Corn bread stuffing sounds delicious in this!

  • Cyd says:

    Hi Azzie. We did a post on converting recipes to the Instant Pot. Here is the link. You can try to make adjustments for the Instant Pot.

  • Lynn says:

    My 14 year old grandson (hates zucchini) said “ If I have 3 days to live, I want this as one of my last meals”. Now that is a compliment! I didn’t’ have any cooked chicken, so pan fried chicken thighs, seasoned with garlic, paprika, salt and pepper, then some Cremini mushrooms, and scraped up all the yummy brown bits in the pan with a cup of nice Pinot Grigio and poured it over the whole pan. Replaced sour cream with Greek yogurt and soup with low fat/sodium soup, knocked off a few more calories without sacrificing flavour*****

  • Bridget says:

    Love this recipe! Does it freeze well?

  • Cheryl Hammond says:

    I cannot tell you how many times I have made this recipe since I found it!! I have also played around with stuffing flavors and I LOVE onion, so I use more onion : ) and have been known to throw in some minced garlic!! Also at this time of year I sometimes use a mix of yellow summer squash and zucchini, cannot seem to screw up this recipe. LOVE LOVE Six Sisters recipes!!

  • Cyd says:

    Hi Cheryl. Thanks so much for your sweet comment. We are so glad you like the Chicken Zucchini Casserole. Yellow summer squash would be amazing in this recipe. Thanks for sharing. Have a terrific week.

  • Cyd says:

    Yes. This recipe freezes well.

  • Susan Yax says:

    Can this be frozen once cooked?

  • Judith says:

    Hi I made this casserole and it was delish..made it exactly like the recipe..will definitely make again..thanks for sharing!

  • marilyn tenerovich says:

    What are the amounts of the ingredients for the chicken zucchini casserole?

  • catherine smith says:

    Great minds think alike

  • Shaunee says:

    How much rotisserie chicken do you use?

  • Denise says:

    Did you cook the stuffing first or just add it dry?

  • Jeanette O says:

    Roughly how long would this take in a slow cooker?

  • Nikki says:

    That's what I did (mushrooms) and it made it PERFECT!! Needs to be added to the recipe.

  • Nikki says:

    I added mushrooms. Made it perfect!!

  • Ginger says:

    Denise, no, the stuffing mix is added dry, out of the box. (It will soften while cooked with the creamy sauce, except for the 1/2 cup sprinkled on top for a crust)

  • Criss says:

    I love your recipes, but the popups keep blocking out the ingredient list. It would be much easier if you listed the ingredients, and then did the rest of the article.

  • Cyd Adamson says:

    We use almost all of it!

  • Cyd Adamson says:

    The recipe is all there. You just need to scroll down a little farther on the post.

  • Tommi says:

    There are 6 carbs in a medium zucchini, 10 in a medium onion and approximately 8 in a can of cream of whatever soup. It’s the stuffing that’s the problem. You will have to find a substitute. A lot of people use crushed pork rinds as breading or a topping, and I’m sure they would work for the topping...I don’t think they would be great in the recipe, though. Good luck!

  • Marcy says:

    Where are the list of ingredients

  • Jennesays says:

    OMG this is PHENOMENAL!! I followed all directions, I’d cooked and seasoned two huge chicken breasts and cut them into small cubes, used 3 med. zucchini, and two yellow squash. I omitted the onion (added onion powder in its place) because no one but me will eat onions. This was drool-worthy!! I can’t wait to make it again!

  • Christy Tucker says:

    I have zucchini that is shredded. I assume I can use this as well. Just not sure how much.

  • Kathy H. says:

    This is a regular dish for us now. It’s also very light. I add maybe a cup of shredded cheese and a bit of shredded carrots.

  • Cyd Adamson says:

    Hi Kathy. So glad you like it. It's a family favorite recipe and with so many zucchini right now, it's perfect!!

  • Cyd Adamson says:

    You'll need about 4 cups

  • Heather says:

    I was wondering the same thing. Did you try it?

  • Brittani says:

    This has quickly become one of our favorite weeknight meals!

  • Cathy says:

    This recipe looks awesome but I’m questioning the 1,465 calories per serving! I didn’t see any ingredient that would make it add up to that much per serving.

  • Laurie Lingol says:

    Delicious. The whole family loves it

  • Shellie Mitchell says:

    Trying this recipe tonight. I like to buy several rotisserie chickens at once, pick all the meat of and bag each in a freezer ziplocks then freeze. So easy to then just grab a bag out of freezer and make recipes like this.

  • Momma Cyd says:

    Hi Shellie. We love this helpful tip. Rotisserie Chickens are great in so many recipes.

  • Momma Cyd says:

    That calorie count is not correct. We'll work on that. Thanks for the letting us know.

  • Heather Williams says:

    I really liked this recipe! I froze the leftovers and thought it worked out reasonably well. You lose a bit of the crunchy texture of the topping, but the flavor was just as tasty!

  • Debi Hackler says:

    This dish is amazing! The whole family loved it and I will be adding it to my "go to" recipes! I am thinking this would also be a yummy way to use some of our leftover Thanksgiving turkey (in place of the chicken).

  • Daniel Saber says:

    Great recipe thanks

  • Terry says:

    This recipe has become one of my go-tos! So easy and delicious. Thanks!

  • Gina says:

    Very simple recipe, which I love cuz I hate cooking, lol.. personally I felt it needed a little more moisture, so I'll tweak it a bit next time. Also I made it in my Ninja Foodi, I PC the chicken for 10 on high, than baked for 15 minutes at 350 degrees, than left the lid closed to retain heat..

  • Heide Forsythe says:

    This is the second time I am making this, as my husband loved it the first took a much longer time to bake first time, so I tried something different today.....same exact recipe, but I sautéed the zucchiniAnd onions a few minutes just to might be the time of year, dead winter, but the squash is not as juicy as in the summer. Everything came together so much easier, and baked in 30-40 is a winner!.

  • Virginia says:

    I made this for dinner tonight and we liked it a lot. I did add a few grated carrots. This is a keeper!

  • Evelyn says:

    I really enjoyed this recipe! I used rotisserie chicken instead of chicken breast. I would suggest using 3 zucchini instead of 4 since it seemed like too much to me! Maybe that was because mine were larger

    Chicken Zucchini Casserole Recipe (1)

  • Lee D says:

    I read everyone’s comments 👩🏻‍🍳. Thanks for sharing this delicious recipe Kristen! I adopted a few suggestions, added a little milk, grated carrots. I sautéed mushrooms zucchini and onions in butter which intensifies their flavors. I’d try a splash of white wine next time. Anxious to try more Six Sisters recipes!

  • Lee D says:

    5 stars!

    Chicken Zucchini Casserole Recipe (2)

  • Thiago says:

    This is a great recipe, I love it!I must confess that I add more stuffing... :-)

    Chicken Zucchini Casserole Recipe (3)

  • Momma Cyd says:

    It would all depend on the size of your zucchini. Sometimes the ones at the grocery store are quite small, and the ones from our gardens are HUGE!

  • M. Jordan says:

    I really love this casserole. The only thing is that I bake it about 20 minutes longer because I like the zucchini more tender. Great recipe though.

    Chicken Zucchini Casserole Recipe (4)

  • Viki Goodwin says:

    This was the best new recipe I've made in a long time.

    Chicken Zucchini Casserole Recipe (5)

  • Leah says:

    Delicious!!! This is a keeper!

    Chicken Zucchini Casserole Recipe (6)

  • Sue says:

    how do you know what size cans of chicken and how many

    Chicken Zucchini Casserole Recipe (7)

  • AmyS says:

    Super easy and so tasty. Definitely going into the rotation!

    Chicken Zucchini Casserole Recipe (8)

  • Sherri Doza says:

    Love this recipe!! Can it be made with frozen chunks of zucchini?

    Chicken Zucchini Casserole Recipe (9)

  • Momma Cyd says:

    I'm sure that would work. You might want to thaw them first. We have always used fresh zucchini.

  • Lindsay Marion says:

    How many cups of zucchini would you say this requires? I have a huge zucchini from the garden so it’s hard to determine

  • Rebecca Siemann says:

    I was wondering what I could use instead of stuffing i can’t eat the stuffing it does not agree with my stomach. But I want to make this . Please help

  • Carole says:

    What kind of onion should we use?

  • Momma Cyd says:

    We use a yellow onion.

  • Sue C. says:

    Yum Yum Yum! A different but super delicious way of using some of the garden zucchini. I made the recipe as written but also added 1 chopped green pepper. Leftovers taste even better the next day.

    Chicken Zucchini Casserole Recipe (10)

  • Lisa says:

    I am wondering what i could dot replace the canned soup, we are not fans of all those chemicals. How about making a cream sauce to replace? Thanks for your input.

  • Momma Cyd says:

    You can totally make your own cream of chicken soup. There are recipes online for making your own and they are fairly easy with simple ingredients.

  • Barbara Gilloren says:

    I wish u would put cup measurements. I don't want to use stove top I only use Pepperidge farms & if u use cooked whole chicken how many cups would you use. Thanks for any advise

  • Jim Taylor says:

    A bit confused re. the stuffing. Previous comments say use the mix dry but the recipe says combine the stuffing with the melted butter?

  • Kristi says:

    Overall, this was really good! I used rotisserie chicken as suggested and it worked out great! The only thing I disliked was the stuffing in the casserole. It gave a bit of a mushy texture. Next time I will put more stuffing on top for the extra crunch.

    Chicken Zucchini Casserole Recipe (11)

  • Momma Cyd says:

    We make it as directed in the recipe. You mix the dressing mix with the butter, then reserve 1/2 cup of that mixture for the top.

  • Christina says:

    Great recipe. I added sliced fresh mushrooms, thyme, garlic powder and a little shredded chedder on top. Everyone loved it!

    Chicken Zucchini Casserole Recipe (12)

  • Cathy says:

    This recipe is a summer weekly dinner. So so yummy. There are never any left overs.

    Chicken Zucchini Casserole Recipe (13)

  • Buffy F. says:

    This is comfort food, at its BEST. I honestly doubted the zucchini’s texture and moisture level, but I just trusted the recipe. It was PERFECT. The zucchini has the right texture and was not at all mushy. I did use a rotisserie chicken- I love the mix of white and darks meats. This is a keeper. Just loved jt.

    Chicken Zucchini Casserole Recipe (14)

  • Janice says:

    Loved this recipe! Just to put these answers to rest, how many cups of Zucchini and how many cups of chicken? Thank you. This will help to take away the guessing.

  • Sherri says:

    I have huge zucchini, how many cups?

  • Selda Marie says:

    This is a delicious recipe! Thank you for sharing!

    Chicken Zucchini Casserole Recipe (15)

  • Cheryl says:

    Had this yesterday at a gathering and it was so good! It's very similar to the Chicken Divan I make which uses broccoli, this is such a good way to use Zucchini as it's a really good year for it in our gardens. Stopping at the store tonight to pick up the ingredients! Yummalicious!

    Chicken Zucchini Casserole Recipe (16)

  • Marie says:

    I added yellow squash since we had so many from the garden

    Chicken Zucchini Casserole Recipe (17)

  • Momma Cyd says:

    About 4-6 cups diced zucchini.

  • Momma Cyd says:

    Around 4-6 cups diced zucchini. We realize that home grown zucchini this time of year is much bigger than what you find in the grocery store. And the chicken is about 2 1/2 cups diced.

  • Char Lundquist says:

    I talked about this recipe for a week and my husband wrinkled his nose but when I served it he said it was in his top ten dishes I’ve ever made! I put the entire package is stuffing into the mix and added a cup of sharp cheddar cheese then melted 1/3 cup of butter and mixed a cup of panko crumbs and put them on top. AMAZING! Don’t hesitate, this is truly a great recipe.

    Chicken Zucchini Casserole Recipe (18)

  • Momma Cyd says:

    So glad you liked it! We actually had it for Sunday dinner yesterday!

  • Buffy Foster says:

    I made this exactly as the recipe states (a rarity for me), and it was wonderful. I was skeptical about the zucchini being raw for the bake, but the texture result was PERFECT. I did. Use rotisserie chicken, so it was a blend of white and dark meat. Comfort food at its best, and a great way to use up those garden zucchini!

    Chicken Zucchini Casserole Recipe (19)

  • Tammy says:

    Oh my goodness do I love this recipe! My hubby enjoyed it as well. The only change I made was I used 4 chicken breasts cooked in insta pot and shredded. Everything was cooked perfectly! Thank you so much for this delicious recipe!

    Chicken Zucchini Casserole Recipe (20)

  • Vicki says:

    I love finding new recipes with zucchini, and this one is yummy! I was ganna freeze theleftovers but within 2 days it was gone!

    Chicken Zucchini Casserole Recipe (21)

  • Jen B says:

    Do you think this cam be made the night before and put in the oven the next day?

  • Momma Cyd says:

    Yes, you could make this and put it in the fridge until ready to bake.

  • Crissy says:

    This was delicious! I left out the onion, I may grate it in next time. May add a bit of milk next time or some ranch seasoning. Super easy recipe!

    Chicken Zucchini Casserole Recipe (22)

  • Diane Gliozzi says:

    This recipe is fantastic! Thank you for sharing it. I have made it many times in the last month and everyone who has had it has loved it. I made two small additions. I added a can of sliced water chestnuts which I chopped smaller and I also added some corn sliced fresh off the cob, from ears left over from another meal. When I use the rotisserie chicken, I dice up 3 cups and I use 4 cups of zucchini. Besides the taste, I love that you can dice up all of the vegetables and chicken the day before and combine everything into the pan right before baking. I did this yesterday as I was having a large group for dinner and had many other dishes to prepare. I doubled the recipe and it was perfect. Everyone asked for the recipe so I sent them your link.

    Chicken Zucchini Casserole Recipe (23)

  • Mary Jordan says:

    I love this recipe, have made it many times. I also have made it meat free for my grand daughter. All I do is omit the chicken, add some chopped mushrooms and use cream of mushrooms soup instead of cream of chicken soup. For the stuffing, I use the herb stuffing mix. It's delicious. But I find that it needs to bake at least an extra 30 min, so the zucchini is tender. And, making it is not as quick as you say. By the time you cut up the zucchini, onion, & chicken, prep time is more like 30-40 minutes, not 10. Or the time it takes the oven to pre heat.

  • Melissa G says:

    My son "helped" me make it and being distracted we forgot to add the sour cream. I'll bet its better with it, but it was delicious even with our flub!

    Chicken Zucchini Casserole Recipe (24)

  • Jessie G says:

    Great and easy recipe!! For a lighter and low carb version, I only did the bread crumb topping with a tablespoon of melted butter mixed in. Very good! Served it on top of rice for my sons.

    Chicken Zucchini Casserole Recipe (25)

  • Michelle says:

    Great easy recipe. I found the stuffing a bit dry so mixed in 1/2 c water with the melted butter much better and added about 6 oz cubed cream cheese, fabulous

    Chicken Zucchini Casserole Recipe (26)

  • Judy LaSorsa says:

    I wonder if you could substitute turkey instead of chicken. I have leftover turkey from Thanksgiving. I'm going to give it a try.

  • Momma Cyd says:

    Yes, leftover turkey will work great in this recipe too!

  • Caroline Moody says:

    I had to make a few changes. I did not have stuffing so I used a bag of zucchini tater tots. I also used chopped up chicken thighs. and chhese on top

  • Monica S. says:

    Love this recipe…it’s in regular rotation in my home. I make a few adjustments, such as adding chopped celery, shredded carrots, and fresh garlic. I sauté all of the veggies together first before incorporating them into the mixture. I also add a few tablespoons of chicken broth or else the dish tends to finish too dry for me. Finally, I cover my dish with foil to cook for the first 30 minutes. (If I don’t, the topping gets too burnt.) Uncover, then cook additional 5-10 minutes until golden brown.

  • Sarah says:

    Delicious!!! I swapped the sour cream with Greek yogurt and added carrots and kale for some more veggies.

    Chicken Zucchini Casserole Recipe (27)

  • Carly Daniels says:

    I have a question. I have 2 lbs of chicken tenders. This recipe looks so GREAT. I hate wasting these beautiful chicken tenders on a casserole. This recipe definitely is Fantastic for chicken breasts. Can you send me a recipe for chicken tenders? I am a family of 6. Thank you. I have been following you guys almost from the beginning.

  • Momma Cyd says:

    Here is a good recipe, it uses chicken breasts or tenders. you go to our home page and click on ingredient toward the top and near the center, then you can click on chicken. It will pull up a lot of chicken recipes. If they say chicken breasts in the recipe, most will still work with chicken tenders. And thanks for sticking with us since our early beginnings. We are grateful to you!!!!

  • Brittany W. says:

    This is my favorite Six Sisters recipe. We make this all the time, but especially when our garden is overflowing with zucchini. A delicious way to use up your zucchini.

    Chicken Zucchini Casserole Recipe (28)

  • Carly Daniels says:

    Thank you so much for the reply. I found a chicken tender recipe from you guys. It was the one with mayonnaise and Ritz crackers. It came out GREAT! My husband hates mayonnaise and he loved this chicken recipe.

  • Momma Cyd says:

    So glad the recipe was a win!!

  • Christine says:

    Great recipe, but no way I get 8 servings out of it because i eat too much of it. What do you consider a serving? Thanks

  • Momma Cyd says:

    It depends on how big your servings are. You make this in a 9 x 13 inch pan. So 1/8 of the pan!

  • Jamie Small th says:

    Great recipe, my family loved it.

    Chicken Zucchini Casserole Recipe (29)

  • Jeanne Morton says:

    This was totally yum! I was afraid the zucchini might make it watery, but no! What a great way to get veggies into the diet. So good. Hubs had seconds and wanted thirds. Will be going back to your website again for sure.

    Chicken Zucchini Casserole Recipe (30)

  • MiMi says:

    This is DELICIOUS! Flavor comes from the stove top stuffing and the cream of chicken soup. I only used half of the stuffing it called for but it was still so tasty!!!

  • Momma Cyd says:

    So glad to hear that your family enjoyed the Chicken Zucchini Casserole. It's one of our favorites.

  • Scott S says:

    Made a couple ingredient changes. Used shredded chicken instead of cubed, cornbread stuffing instead of bread stuffing, and cream of celery soup instead of cream of chicken soup. Turned out great!

    Chicken Zucchini Casserole Recipe (31)

  • Becky says:

    Good flavor and great way to use up leftover grilled or baked chicken! The only thing I would change is I would sauté the onion in some butter to soften it before adding it to the mix. The onion did not cook through so it was still crunchy-which my family doesn’t like. Other than that-yummy!

    Chicken Zucchini Casserole Recipe (32)

  • Amanda K says:

    Scrumptious, didn't change a thing. Thank you for the great recipe I will definitely make this again

    Chicken Zucchini Casserole Recipe (33)

  • Debbie Ellwood says:

    Could this be made ahead & frozen? Or would zucchini get mushy?

    Chicken Zucchini Casserole Recipe (34)

  • Momma Cyd says:

    We tried and the zucchini will get a little mushy.

  • Sherry says:

    I am not a fan of stuffing mix. Anything that would be a substitute?

  • Wendy says:

    This was very easy to make and very tasty. I used leftover shredded zucchini from making bread and it was just fine. I'd definitely would make this again.

  • Wendy R says:

    I loved this so much! I made it twice. I tweaked it a little. I added carrots. Plus since my chicken didn't seem right I used chick peas. It was awesome with them. I also didn't have sour cream so I used the plain yogurt I make in my instant pot to save money. I just wish I could have made it in my IP. I never use my over for anything but storing things for the IP. LOLThank you!

    Chicken Zucchini Casserole Recipe (35)

  • L.Smith says:

    Can this also be done in a crockpot?

  • Momma Cyd says:

    This could work in a slow cooker too. Follow the same instructions as for the casserole, but just add it to the slow cooker. It would need approximately 3-4 hours on low and 2-3 on high. Be sure to watch it closely. It mostly just needs the zucchini to be cooked through and the casserole heated through.

  • Dotti says:

    Great recipe. Fast not alot of extra ingredients. Family liked it.

  • Ashlee says:

    I love the recipe! I'm going to try with rotisserie chicken this time. How much should I use (in cups)?

  • Rene(e), she/her says:

    This recipe was a happy discovery that I wasn't even looking for! :D My mom and sibs really love Zucchini so I was intrigued by the name and the picture, as well as how easy it sounded overall. I was able to modify it and make it allium (garlic/onion) free so my sister would be able to have it without issue. Also, I realized after i started that I had no cream of chicken (oye) but heavy cream worked perfectly as a replacement. The only disappointment was that it took longer than expected, I guess because I was using raw chicken but we have decided to add this to the list of dinners to make fairly often and now I know to start a bit earlier perhaps or just use the pre cooked chicken like was suggested. I also didn't seem to have the right amount of stuffing for the top but just added almonds to fill in some of the gaps. Thank you for this and your other recipes. I look forward to exploring much more. :D

    Chicken Zucchini Casserole Recipe (36)

  • Momma Cyd says:

    About 2 cups of shredded chicken.

  • Joni says:

    Followed the recipe, except I only had 3 small zucchini (it worked out perfectly). I’m not sure why I’ve never tried zucchini in this type of meal, but glad I did. We loved it and will definitely be making again. Thank you for a great recipe!

    Chicken Zucchini Casserole Recipe (37)

  • Momma Cyd says:

    You are welcome. This is one of our popular chicken casserole recipes. We are so glad you liked it. Happy Thanksgiving.

  • Elisabet Rios says:

    Can I use Mexican 4 Cheese blend mix ?

  • Momma Cyd says:

    Yes, Mexican 4 Cheese blend will work great.

  • Jess B says:

    This recipe is amazing! I have made a many time for my family, I love how simple and delish it is!

    Chicken Zucchini Casserole Recipe (38)

  • Momma Cyd says:

    So glad you like it! A family favorite at our house too!

  • Meredith says:

    I’m making this tonight. I’m going to add some mushrooms, corn and jalapeño to the mix. The near the end of the cooking process, add some garlic butter ritz crackers to the top.

    Chicken Zucchini Casserole Recipe (39)

  • Cindy says:

    I've made this recipe once, and it's great! I'd like to add sliced carrots for color, and extra vegs. Will the carrots be cooked in the time the casserole cooks, or should I saute them a bit first?

    Chicken Zucchini Casserole Recipe (40)

  • Momma Cyd says:

    They should cook through if you slice them thin.

  • Deb says:

    We love this casserole and it’s a great way to use zucchini!

    Chicken Zucchini Casserole Recipe (41)

  • Sara Thome says:

    We were pleasantly surprised by how tasty this recipe is! I cubed the zucchini and we used shredded chicken that I have frozen. Last summer, I froze quart bags of cubed zucchini just to be able to make this recipe throughout the year, and it tastes just like using fresh zucchini. Delicious recipe - thanks for sharing!

    Chicken Zucchini Casserole Recipe (42)

  • Momma Cyd says:

    This is a very popular recipe on our site. It's really yummy and a great way to use your zucchini.

  • Genie says:

    Made this tonight and everyone loved it. My oldest granddaughter said this is a keeper. My youngest granddaughter, who is a very picky eater ate it and lived it!

    Chicken Zucchini Casserole Recipe (43)

  • Patti Lyeki says:

    This was awesome I used cream of chicken & mushroom soup.

    Chicken Zucchini Casserole Recipe (44)

  • Susan says:

    I have made this twice now. Since there is only two of us I cut it down to half pound of rotisserie chicken and one zucchini. It turned out great and reheat well too

    Chicken Zucchini Casserole Recipe (45)

  • Carol says:

    I found the mixture to be very dry. I felt it needed a liquid, so I added milk until it was creamier, almost like a tuna casserole consistency. It's just going in the oven now, so to soon to give it a rating.

  • Jamie says:

    I love this recipe and so does everyone I've made it for! Is it ok to prep everything and cook a day later or will the stuffing become too mushy?

  • Momma Cyd says:

    The stuffing would get a little soggy.

  • Angela G. says:

    Would it be good if I use can chicken breast?

  • Momma Cyd says:

    It will still work, canned chicken and fresh chicken breasts have a different taste, but the casserole has a lot of flavors to enhance the canned chicken.

  • Chicken Zucchini Casserole Recipe (2024)


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