September 6, 2013

Simple Zucchini Chicken Bake

Use up some of that zucchini with this savory comfort-food-style casserole. Moist and warm stuffing is layered with a mushroom, zucchini, chicken sauce and then it's all baked until it's hot and bubbly. This casserole takes about 15 minutes of prep time and with less than thirty minutes of cook time, you can have it on the table in 45 minutes or less. It also freezes well: just thaw any frozen casserole for 24-48 hours in the refrigerator before reheating in the oven.

Zucchini Chicken Stuffing Bake | The Taste Tester

Zucchini Chicken Bake

Recipe Source: ©Amanda Jenks, inspired by Erin Curtis (a former roommate)

1 (6 ounce) package Stovetop Stuffing, prepared according to package directions *I use turkey flavor and I use half as much butter than it calls for on the package

1/2 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 cups diced zucchini
1 cup diced cooked chicken breast
1  (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chicken broth
1/4 teaspoon thyme
2 tablespoons whole milk
salt and pepper to taste 
3 tablespoons finely grated parmesan cheese

Preheat the oven to 350˚F. Heat oil in medium skillet over medium high heat. Sautée onion until slightly brown and translucent (3-5 minutes), season with salt and pepper. Add the garlic and zucchini sautée about 2 minutes longer, season with salt and pepper--- don't burn the garlic. Add the chicken, cream of mushroom soup, chicken broth, and thyme. Cook until it all comes together into a bubbly sauce (about 5 minutes). Taste sauce and add more salt and pepper as needed. Stir in the milk at the last minute. Set sauce aside.

Spray a 2-quart casserole dish with non-stick cooking spray (a 9x13 is too big, and an 8x8 will result in a thicker deeper casserole). Spread half of the cooked stovetop stuffing evenly over the bottom of the prepared casserole dish. Pour the prepared chicken zucchini sauce over the first layer of stuffing. Top with remaining stuffing. Sprinkle with the parmesan cheese. Cover with foil and bake for 15-20 minutes or until hot and bubbly. Uncover and bake 5 minutes more. Serve hot.

Yield: 4 very generous servings
Calories per 1/4 casserole: 398
Carbs per 1/4 casserole: 42g

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1 comment:

  1. Wow, what a simple and satisfying dish! This seems like it would also be awesome throughout the year, using whatever is in season in place of the zucchini.


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