This casserole was really tasty! If the zucchini part lost your interest, I want to tell you this would also be great with other vegetables like broccoli, celery, peas or anything else you might like. Which means, this doesn't have to be something you only make while zucchini is in season, you can make it all year long. If you would rather serve this as a side dish, just leave out the chicken and add a little extra zucchini.
By the way - I have a fun giveaway coming up in the next couple of days, so be sure to come back and enter!
Zucchini Casserole with Stuffing
1 Tbl. olive oil
1/2 c. onion, diced
4 c. zucchini, diced (you don't have to peel it)
salt and pepper
2 chicken breasts, cooked and shredded
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1 c. cheese, shredded
1 (8 oz.) pkg. stuffing mix
1 stick butter, melted
Heat olive oil in a medium skillet over medium heat. Add the onion and zucchini and saute until tender, about 5-8 minutes; season with salt and pepper. Meanwhile, combine the cream of chicken soup, sour cream and milk. Add the shredded chicken, shredded cheese and cooked zucchini mixture. Combine the stuffing mix with melted butter. Spread half of the stuffing mix into the bottom of a 9x13 casserole dish. Cover with soup mixture and spread evenly. Sprinkle the remaining stuffing mix over the top. Bake, uncovered, at 350 degrees for 30 minutes. Serves: 6-8.
Jenn's Notes: I seasoned my chicken breasts before I baked them with some Italian seasoning, lemon pepper, garlic powder, salt and pepper. I used light sour cream, Cheddar cheese and chicken flavored stuffing mix. The stuffing mix on the bottom softens up while baking and the stuffing on the top gets slightly crunchy (like bread crumbs). The sauce is thick and creamy. Yummy.