Chicken Zucchini Casserole

Let the craziness begin! School is starting, we signed up for gymnastics, soccer and piano lessons. The care free summer days are rapidly coming to an end. But in a way it is a good thing. I loved the first day of school and the cool smell of Fall. Everything about this time of year makes me smile. So yes, it might be crazy, but I really do love everything about it!

That being said, crazy days makes me want to make super fast dinners that don’t take a lot of work. My new favorite: Chicken Zucchini Casserole. My kids loved it so much that it is on the menu again this week. Hope you like it as much as we did!

Serves: 8

Chicken Zucchini Casserole

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • 1 (6 ounce) package chicken stuffing mix
  • 1/2 cup butter (melted)
  • 4 cups of zucchini (diced)
  • 3 boneless skinless chicken breasts (cooked and cubed)
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 onion (chopped)
  • 1/2 cup of sour cream


  1. In a large bowl, combine the stuffing mix and melted butter.
  2. Set aside 1/2 cup of the mixture for the topping.
  3. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing.
  4. Place the zucchini mix into a greased 9 x 13 glass pan and spread out evenly. Sprinkle reserved 1/2 cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.

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174 Responses to “Chicken Zucchini Casserole”

    • 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!
    • 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!
    • 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!
  1. Beth W.
    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!!
  2. 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. ;)
  3. 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!
    • 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!
  4. 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....)
  5. 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!
  6. Brittany
    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.
  7. Stephanie Miller
    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...:)
  8. Jennifer
    I gave this a try and it was positively awful. I am sorry to say, I have read all of comments and just can't understand how people ate this. We threw it out. I love zucchini and I cooked the chicken with light spices and the chicken itself was great! But the combination just didn't work. Sorry I have to say this.
  9. Sharon Leevy
    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! :)
  10. Susan Carter
    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.
    • 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.
  11. kristin
    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.
  12. 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!
  13. 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!
  14. 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.
  15. Kay Rogers
    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!
  16. 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?
  17. Colleen
    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.?

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