This Chicken Zucchini Casserole is a comforting, flavor-packed dish that brings together tender chicken, crisp zucchini, and a creamy, cheesy topping. With just 10 minutes of prep and a quick bake, it’s perfect for busy weeknights or cozy family dinners. The blend of savory herbs, gooey cheese, and fresh zucchini creates a satisfying texture that’s both hearty and light.
Each bite delivers a medley of flavors—rich, creamy, and slightly sweet—while staying surprisingly wholesome. Packed with protein and veggies, it’s a guilt-free indulgence that’s ready in under an hour. Whether you’re feeding a crowd or meal prepping, this casserole is a crowd-pleaser that’s as easy to make as it is delicious to eat.
What You’ll Need for Chicken Zucchini Casserole
- 6 ounces boxed stuffing mix (such as Stove Top)
- ½ cup butter, melted
- 4 diced zucchini (about 4-5 cups of bite-size pieces; yellow squash can be substituted)
- 3 boneless, skinless chicken breasts, cooked and diced into small pieces
- ½ cup shredded mozzarella cheese (optional)
- 10 ½ ounces canned cream of chicken soup (1 can)
- ½ onion, diced
- ½ cup sour cream
- Optional seasonings: garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper
How to Make Chicken Zucchini Casserole
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of this mixture for the topping.
- To the remaining stuffing mixture, add the diced zucchini, cooked chicken, mozzarella cheese (if using), cream of chicken soup, diced onion, and sour cream. Mix until well combined.
- Spread the zucchini mixture evenly into a 9 x 13 inch glass baking dish sprayed with nonstick cooking spray.
- Sprinkle the reserved stuffing mixture evenly over the top.
- Bake uncovered for 40-50 minutes, or until the casserole is cooked through and the top is golden brown.
- Optional: Add extra flavor with garlic powder, parmesan cheese, green onions, Italian seasoning, salt, or black pepper to taste.
- Let cool slightly before serving. Enjoy!
Perfect Pairings: Serving Suggestions
This Chicken Zucchini Casserole is a hearty dish that pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal. For a touch of freshness, consider adding a side of garlic bread or a light cucumber salad. If you’re serving a crowd, a bowl of roasted sweet potatoes or a quinoa pilaf would complement the flavors beautifully.
Keep It Fresh: Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave for 2-3 minutes or warm it in the oven at 350°F for about 10-15 minutes until heated through. For best results, cover with foil to prevent the topping from over-browning.
Mix It Up: Recipe Variations
Feel free to get creative with this versatile casserole! Swap out the mozzarella for cheddar or pepper jack cheese for a different flavor profile. If you’re looking to add more veggies, toss in some diced bell peppers or mushrooms. For a low-carb option, replace the stuffing mix with crushed pork rinds or almond flour mixed with melted butter.
Quick and Easy: Time-Saving Tips
To save time, use pre-cooked rotisserie chicken instead of cooking your own. You can also prep the zucchini and onion a day ahead. If you’re in a real hurry, skip the zucchini slicing and use a food processor for quick results. Keep the ingredients pre-measured and ready to go for an even faster assembly.
Handy Tools: Equipment Guidance
A good quality 9 x 13 inch glass baking dish is essential for even cooking. A sharp chef’s knife will make quick work of dicing the zucchini and chicken. A large mixing bowl is perfect for combining all the ingredients efficiently. Don’t forget a reliable oven thermometer to ensure your oven is at the correct temperature for baking.
Chicken Zucchini Casserole
Ingredients
- 6 ounces boxed stuffing mix (such as Stove Top)
- ½ cup butter, melted
- 4 diced zucchini, (about 4-5 cups of bite size pieces)
- 3 boneless, skinless chicken breasts, cooked and diced into small pieces
- ½ cup shredded mozzarella cheese, optional
- 10 ½ ounces canned cream of chicken soup, (1 can)
- ½ onion, diced
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
- Add zucchini, cooked chicken, Mozzarella cheese, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
- Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
- Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
- If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don’t have zucchini, you can use yellow squash instead.