CHICKEN, OVEN BAKED

Chicken Stuffing Casserole with Zucchini

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I love stuffing. I know some people could take it or leave it at Thanksgiving, but I absolutely love it. And I don’t understand what about it makes people think they can only eat it at Thanksgiving. I want to end that stigma. Stuffing is for any time! As of right now I, Julia Pacheco, declare stuffing an any time food. To celebrate this important day, I’m making Chicken Stuffing Casserole with Zucchini. It’s creamy, savory, carb-y and totally delicious!

chicken stuffing casserole

Chicken Stuffing Casserole Ingredients

For this recipe, I use Stove Top stuffing mix, which is an easy and inexpensive start to your meal. It’s already seasoned a bit, so I add minimal seasonings and still end up with a deliciously flavorful dish. In this recipe, I make my own cream of chicken soup, but if you want, you can use a 10 oz can of cream of chicken soup instead. That makes this recipe even easier.

For this recipe, you’ll need:

  • butter
  • all-purpose flour
  • chicken broth
  • milk
  • salt and pepper
  • zucchini
  • yellow onion
  • Stove Top Savory Herbs Stuffing mix
  • melted butter
  • shredded rotisserie chicken (you could also cook your own chicken and shred it to keep costs low)
  • sour cream

How to Make Chicken Stuffing Casserole

Making this Chicken Stuffing Casserole is not hard, but if you want to make it even easier, you can use a 10 oz can of cream of chicken soup instead of making the creamy sauce. But if you have all the ingredients and want to try it, it’s super simple to make too.

Make the creamy sauce. Over the stove, melt the butter in a large skillet (these are my fav pots and pans) and whisk in the flour. Let that cook until it comes to a golden color. It should look like a thick paste. Slowly whisk in the broth and the milk and stir well. The key is to add it super slowly so there aren’t any lumps. If it is too thick you can use some water to thin it out.

Prepare the stuffing. Combine the stuffing mix and 4 tablespoons of melted butter in a large bowl. Take a big handful of the stuffing and set it to the side (you’ll use that for topping later). To the large bowl, add the creamy sauce (or the can of cream of chicken soup), chicken, veggies, sour cream, and seasonings and stir well to coat evenly.

Bake. Pour the mixture into a greased 9×13 baking dish (these are my new favorite baking dishes) and top with the reserved stuffing. Bake for 40-45 minutes. Serve as a main dish with a side salad or on its own. Enjoy!

More Chicken Recipes

If you’re like me, you get bored with plain old chicken recipes. I like to add in some fun and new recipes into the rotation to keep things exciting. I think you’ll love these chicken recipes!

Slow Cooker Stuffing Chicken

Zesty Healthy Orange Chicken

Bacon Wrapped Stuffed Chicken

Chicken Stuffing Casserole with Zucchini

Recipe by Julia Pacheco
Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

4-5

servings
Prep time

15

minutes
Cooking time

45

minutes

Chicken Stuffing Casserole with Zucchini is creamy, savory, carb-y, and totally delicious! If you’re a stuffing fan, you will love this.

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Ingredients

  • Creamy Sauce
  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 3/4 cup chicken broth

  • 1/2 cup milk

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • Casserole Mixture
  • 6 oz box Stove Top Savory Herbs Stuffing mix

  • 4 tbsp melted butter

  • 2 zucchinis, diced

  • 1 yellow onion, diced

  • 4 cups shredded rotisserie chicken

  • 1/2 cup sour cream

  • 1/2 tsp salt

  • 1/2 tsp pepper

Directions

  • Preheat oven to 350℉.
  • To a large skillet over medium heat, add the butter. Once it melts down, whisk in the flour. Once the flour turns a golden color slowly whisk in the broth and milk, and lastly, whisk in the salt and pepper. If your creamy sauce is too thick whisk in more water until your desired consistency. Set to the side. If you want to skip this step, you can use a 10 oz can of cream of chicken soup instead.
  • To a large bowl, add the stuffing and 4 tbsp of melted butter and stir well to coat the stuffing. Remove 3/4 cup of the stuffing and set aside. This will be the topping for the end.
  • To the bowl with the majority of the stuffing, add in the creamy sauce, zucchini, onion, chicken, sour cream, salt, and pepper. Stir well to incorporate the ingredients.
  • Spray a 9×13 baking dish with non-stick spray. Spread the casserole evenly in the baking dish and top with the reserved stuffing. Bake for 40-45 minutes. Enjoy!

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9 Comments

  1. I made this with yellow squash since that’s what I had, and it was delicious.

  2. Loved this recipe. Pretty much prepared as written. I did cut and cook the chicken. I also added more stock for the sauce. I prepared it in the pan I used to brown the chicken to make use of the browned bits. Thanks for a great recipe.

  3. This is a favorite in our house! My mom (who isn’t easily pleased and doesn’t mind telling you when she doesn’t like something lol) loved it and she wants me to bring her some every time I make it.

  4. I’m really surprised, but I like this casserole a LOT. Summer means really cheap zucchini and squash in many parts of the country, plus I used a box of Aldi’s chicken stuffing which was less than $1. The herbs from the stuffing made this really tasty-plus I just really like stuffing. Thanks! This is a keeper for me.

  5. Susan Rodriguez

    I made this and both my husband and I really liked it. Since it is only the two of us, there was enough left over for dinner again the next night. It was EVEN BETTER the second time around! I will be keeping this one in the dinner rotation.

  6. This is a house favorite! I make this bi-weekly! So easy and delicious!

  7. This was delicious & easy! I used cream of chicken soup with herbs. Definitely will make again!

  8. This recipe is very tasty! I definitely recommend trying it. I ate it with some cranberry sauce. Yum!

  9. Thanks so much for this wonderful, easy recipe. My littles, 2 and 7, just gobbled it up!

    I did want to note that I made your “cream of” substitute, but added 2 teaspoons of a mushroom seasoning blend that had dried mushrooms, salt, and pepper. And easy swap that made it closer to the cream of mushroom flavor.

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