Chicken Zucchini Casserole

This Chicken Zucchini Casserole is a perfect weeknight dinner because it is easy to make and only uses a few ingredients. This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.

As a mom to four picky eaters, I’m always looking for easy recipes that my kids will actually eat.  One of my sisters recommended this recipe to me and it was a hit!

Even my busy toddler had seconds!

I actually made this casserole earlier in the day by preparing it according to the recipe below and then kept it in my fridge until dinnertime and baked it before it was time to eat.

It turned out great.  The zucchini was perfectly tender and the sauce with the chicken was so delicious.

If you love this Chicken Zucchini Casserole, then you’ll for sure want to try our White Chicken Enchiladas Casserole. It’s one of our favorites!!

How to make Chicken Zucchini Casserole:

This easy chicken casserole can be made in 10 minutes or less, especially if you have chicken that is already cooked.

I love using a rotisserie chicken from the deli for this recipe to save me time and add a savory flavor.

You can make this casserole in the amount of time it takes for your oven to heat up, so let’s get started!

Step 1: In a large bowl, combine the stuffing mix and melted butter.  Mix until well combined and then set 1/2 cup of it aside to use later as a topping.

Step 2: Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the large bowl with the stuffing and mix until combined.

Step 3:  Spread zucchini mixture in an even layer in a 9×13-inch glass pay sprayed with nonstick cooking spray.

Step 4: Sprinkle reserved stuffing mix on top and bake at 350 degrees, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.

Related recipe: If you love this chicken zucchini casserole, you’ll love our chicken broccoli casserole, too.

Supplies needed to make this recipe:
Large glass mixing bowlI use this glass bowl for just about everything!  It’s big enough to use to make cookie doughs or cake batters in but looks good enough to use as a serving bowl for salads.
9×13-inch glass baking dishI have used this same pan since I received it for my wedding over 10 years ago.  It washes up so nicely in the dish washer and I love that it has a lid for easy storage and transport.
Rubber spatula: These are the best rubber spatulas for cleaning the sides of a bowl.  They are heat resistant, stain resistant and can be thrown in the dishwasher to be cleaned.

The best homemade casserole recipes:

Serves: 6-8

Chicken Zucchini Casserole

This Chicken Zucchini Casserole is the perfect weeknight dinner.

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 medium zucchini (diced)
  • 3 boneless skinless chicken breasts (cooked and cubed)
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 onion (diced)
  • 1/2 cup sour cream


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
  3. Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
  4. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
  5. Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.



1465 cal


122 g


49 g


47 g
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229 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...:)
    • 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!
  8. 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! :)
  9. 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.
  10. 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.
  11. 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!
  12. 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!
  13. 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.
  14. 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!
  15. 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?
  16. 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.?
    • 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. Thanks Ekaine! Have a terrific week.
  17. Alixandra Hice
    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.
  18. Sharon McDonald
    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!
  19. Patti
    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!
    • 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.
  20. Michele
    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!
  21. 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*****
  22. Cheryl Hammond
    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!!

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