Chicken Zucchini Stuffing Casserole Food

CHICKEN ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
• If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

ZUCCHINI CHICKEN AND STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
• Boil for 5 minutes; drain and cool.
• In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
• Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
• Spread into prepared baking dish.
• For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
• Add in the stuffing mix (with seasoning pack) toss well.
• Sprinkle over the top of the casserole.
• Top with cheese.
• Bake for 1 hour, or until golden brown.
• Delicious!

CHICKEN ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

CHICKEN ZUCCHINI STUFFING CASSEROLE

Steps:

• Cook squash, carrots and chopped onion in boiling salted water for 8 minutes. Drain well.
• Combine soup and sour cream; fold in drained squash, carrots, onions, and chicken.
• Mix stuffing with butter.
• Spread half of the stuffing into a 9 x 13 pan.
• Spoon vegetable-chicken mixture on top of stuffing.
• Sprinkle cheese over-top.
• Sprinkle top with remaining stuffing.
• Bake at 350 for 45 minutes.

ONE-BOWL CHICKEN-ZUCCHINI STUFFING CASSEROLE

Steps:

• Set oven to 400 degrees F.
• Set oven rack to second-lowest position.
• Grease an 11 x 7-inch baking dish or a 2-3 quart casserole dish.
• In a large bowl toss the dry stuffing mixture with melted butter.
• Add in undiluted soup, sour cream, egg yolk and garlic along with 1/3 cup Parmesan cheese; mix well to combine.
• Mix in diced zucchini, chicken, and onion and black pepper.
• Transfer to prepared casserole dish.
• Sprinkle the top with 1/3 cup grated Parmesan cheese (can use more).
• Bake uncovered for about 40 minutes or until golden brown and bubbly.

CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
• In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

ZUCCHINI STUFFED CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Loosen the skin on each chicken breast to form a pocket, and set aside.
• Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
• Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

ZUCCHINI-STUFFED CHICKEN

Steps:

• In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender. , Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. , In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

CREAM OF CHICKEN ZUCCHINI STUFFING

Steps:

• Cook zucchini & onion in boiling salted water for 5-10 minutes(until crisp & tender). Drain well.
• In large bowl combine soup and sour cream.
• Stir in carrots.
• Fold in zucchini mixture.
• Toss stuffing mix with butter. Spread 1/2 stuffing mixture in a 12*7 1/2*2" baking dish.
• Spoon zucchini mixture on top. Sprinkle with remaining stuffing mix.
• Bake at 350 for 25-30 minutes or until heated through.

ZUCCHINI STUFFING BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
• Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
• Combine stuffing mix with butter in a small bowl; stir well.
• Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

STUFFING MIX ZUCCHINI CASSEROLE

Steps:

• Boil zucchini until tender (drain).
• melt 4 table butter in sauce pan cook the carrots and onions till tender.
• Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
• Gently stir in zucchini
• Place in 1 1/2 quart baking dish.
• Sprinkle remaining stuffing over top.
• Bake at 350 F for 45 minute.

CHICKEN AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees and grease a 13 by 9 inch pan.
• Mix in separate bowl stuffing mix and melted butter; set this aside.
• Mix together all remaining ingredients.
• Place half the stuffing mix in the bottom of pan, add zucchini mixture over stuffing mix, place remaining stuffing mix over the top of zucchini mixture.
• Bake 20 to 30 minutes until zucchini is tender.