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Sunday, July 25, 2010

Chicken Zucchini Casserole

Zucchini season is starting! This recipe was from one of my Mom's friends Francie McGrath. It is one of Jeremy's favorites. It freezes great and tastes best in the middle of winter. I will do 2 9x9 pans for my family and eat one for dinner and freeze the other. The frozen one can be cooked covered in aluminum foil for 1 1/2 hours at 350 degrees and then remove the foil for the last 15 minutes.

6 c chopped zucchini/summer squash
1 chopped onion
1 c chopped carrots
1 16 oz container sour cream
1 can cream of chicken soup
1 c shredded cheddar cheese
4 c cooked chicken cubes (3-4 chicken breasts)
1 6 ounce package stuffing
1/2 c melted butter
salt and pepper

Put zucchini, carrots and onions in a large pot. Cover with water and add 1 tsp. salt. Bring to a boil and boil for 5 minutes, drain. Put vegetables back into pot. Add sour cream, soup, cheese and chicken and stir till combined. In a separate bowl stir together the stuffing and butter. In a 9 x 13 pan spread 1/2 the stuffing mixture. Pour on the zucchini mixture. Top with the other 1/2 of the stuffing mix. Sprinkle with salt and pepper. Cook at 325 degrees for 1 hour.


Richard and Karen said...

I just made this casserole to take to a sister in our ward who broke her foot. I have not tasted it yet, but it smells really good. The stuffing seems really crunchy and I am wondering if it was suppose to be made up with some liquid?
Your pictures of all your dishes are fabulous. I am anxious to try several of them.
Thanks for posting them!

Karen Joyce