Chicken Zucchini Casserole Recipe

There’s something about a good casserole that just makes life easier. It’s the perfect mix of creamy, cheesy, and savory goodness, all in one dish. This chicken zucchini casserole is one of those reliable, cozy meals that everyone loves—especially on busy weeknights. It’s packed with tender chicken, fresh zucchini, and a buttery stuffing topping that gets perfectly golden in the oven. Plus, it’s incredibly simple to make, which is always a win in my book!

Chicken Zucchini Casserole Recipe

A little backstory on this family favorite

I first stumbled upon this casserole when I had an overabundance of zucchini from my summer garden. It was one of those situations where I had way too much, and I was desperately looking for creative ways to use it. A friend mentioned adding it to a chicken casserole, and I thought, “Why not?” I threw together some cooked chicken, zucchini, and a can of cream of chicken soup, then topped it with buttery stuffing. To my surprise, it turned out to be a hit!

Now, this casserole has become a staple in my kitchen. It’s one of those meals I can whip up with pantry staples, and it always gets rave reviews. The best part? Even my picky eaters devour it without complaint!

Why zucchini and chicken are a perfect match

Zucchini might not be the first vegetable that comes to mind for a casserole, but trust me, it works beautifully here. Its mild flavor soaks up all the creamy, savory goodness, and it adds a subtle freshness to balance out the richness of the dish. Plus, zucchini is packed with vitamins and antioxidants, making it a great way to sneak in extra veggies.

Chicken, on the other hand, adds protein and heartiness. Since the chicken is pre-cooked in this recipe, it keeps things simple. You can use leftover rotisserie chicken, grilled chicken, or even shredded chicken from a slow cooker.

Let’s talk ingredients: the key players in this dish

Stuffing mix

The stuffing mix acts as both the base and the crunchy topping. I love using classic Stove Top stuffing, but any brand will work. If you’re out of stuffing mix, try using crushed croutons or seasoned breadcrumbs instead.

Zucchini

Fresh zucchini adds a light, slightly sweet flavor that balances out the richness. If you don’t have zucchini on hand, yellow squash is a great substitute. Just make sure to dice it into small, bite-sized pieces so it cooks evenly.

Cooked chicken

I usually go for boneless, skinless chicken breasts, but you can swap in rotisserie chicken for convenience. Leftover turkey works well too!

Cream of chicken soup

This is what gives the casserole its creamy texture. If you prefer, you can make your own cream of chicken soup using a simple roux with broth and milk.

Sour cream

Adds extra creaminess and a slight tang that keeps the dish from being too heavy. If you’re out of sour cream, Greek yogurt is a great alternative.

Onion

A little diced onion goes a long way in adding flavor. You can use white, yellow, or even green onions.

Mozzarella cheese (optional)

Mozzarella adds a mild, gooey cheesiness. If you want a sharper flavor, try shredded cheddar or parmesan instead.

Butter

Melted butter helps bind the stuffing mix together and gives the top layer that crispy, golden texture.

Chicken Zucchini Casserole Recipe

Essential kitchen tools for this casserole

You don’t need anything fancy to make this recipe, but a few key tools will make things easier:

  • A 9×13 baking dish – This size is perfect for an even layer of casserole.
  • A large mixing bowl – You’ll need this to toss everything together.
  • A spatula or spoon – To mix and spread the ingredients evenly in the baking dish.

Step-by-step: how to make this easy casserole

Step 1: Preheat the oven

Set your oven to 350°F so it’s ready when you are.

Step 2: Prep the stuffing mix

In a large mixing bowl, combine the stuffing mix with melted butter. Give it a good stir so the butter coats the stuffing evenly. Set aside about ½ cup of this mixture to use as the crispy topping.

Step 3: Mix everything together

To the same bowl, add the diced zucchini, cooked chicken, cream of chicken soup, diced onion, sour cream, and (if using) shredded mozzarella. Stir everything until well combined. It might look a little messy, but trust me—it all comes together beautifully in the oven.

Step 4: Assemble the casserole

Spread the zucchini mixture evenly into a greased 9×13 baking dish. Sprinkle the reserved stuffing mix on top for that golden, crispy finish.

Step 5: Bake to perfection

Pop the casserole into the oven and bake uncovered for 40-50 minutes. You’ll know it’s done when the top is golden brown and everything is bubbling around the edges.

Chicken Zucchini Casserole Recipe

Fun variations to try

Make it gluten-free

Use a gluten-free stuffing mix or swap it out for crushed gluten-free crackers. You can also make your own stuffing using gluten-free bread.

Add more veggies

Try tossing in mushrooms, bell peppers, or spinach for extra nutrients and flavor.

Go low-carb

Skip the stuffing and use a mix of almond flour and parmesan for a crispy, keto-friendly topping.

Change up the protein

Swap chicken for turkey, ground beef, or even shredded pork for a different twist.

How to serve and what to pair it with

This casserole is hearty enough to be a meal on its own, but I like to serve it with a simple green salad or roasted veggies for balance. Garlic bread or dinner rolls make a great side, especially for soaking up the creamy sauce.

What to drink with this meal

A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully with the creamy, savory flavors. If you prefer something non-alcoholic, a light lemonade or sparkling water with a splash of lime works great.

Storage and reheating tips

Leftovers? No problem! Store the casserole in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for about 15 minutes or until warmed through. You can also microwave individual portions, but the stuffing topping won’t be as crispy.

If you want to freeze this casserole, assemble it without baking, cover tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.

Adjusting for different serving sizes

If you’re cooking for a smaller crowd, you can halve the recipe and bake it in an 8×8 dish. For a larger batch, double everything and use two baking dishes. Just keep an eye on the cooking time—it may take a little longer if the dish is very full.

Chicken Zucchini Casserole Recipe

FAQs

1. Can I use raw chicken instead of cooked?
I don’t recommend it, as the chicken won’t cook evenly. It’s best to use pre-cooked chicken for this recipe.

2. What’s the best way to cook chicken for this casserole?
I usually bake or poach chicken breasts, then dice them. Rotisserie chicken is a great time-saving option too!

3. Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.

4. My stuffing topping got too dark—what went wrong?
If your oven runs hot, the topping may brown too quickly. Cover the dish with foil for the first 20 minutes, then uncover for the rest of the baking time.

5. Can I add cheese to the topping?
Absolutely! A sprinkle of parmesan or cheddar on top adds extra flavor and crispiness.

Final thoughts

This chicken zucchini casserole is the ultimate comfort food—creamy, cheesy, and packed with flavor. Whether you’re feeding a crowd or just looking for an easy weeknight dinner, this recipe is a winner. Give it a try and make it your own with fun variations. Let me know how it turns out!

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Chicken Zucchini Casserole Recipe

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This easy chicken zucchini casserole is creamy, cheesy, and topped with buttery stuffing. A perfect family dinner idea!

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 6 ounces boxed stuffing mix (such as Stove Top)
  • ½ cup butter, melted
  • 4 diced zucchini, (about 45 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

Step 1: Preheat the oven

Set your oven to 350°F so it’s ready when you are.

Step 2: Prep the stuffing mix

In a large mixing bowl, combine the stuffing mix with melted butter. Give it a good stir so the butter coats the stuffing evenly. Set aside about ½ cup of this mixture to use as the crispy topping.

Step 3: Mix everything together

To the same bowl, add the diced zucchini, cooked chicken, cream of chicken soup, diced onion, sour cream, and (if using) shredded mozzarella. Stir everything until well combined. It might look a little messy, but trust me—it all comes together beautifully in the oven.

Step 4: Assemble the casserole

Spread the zucchini mixture evenly into a greased 9×13 baking dish. Sprinkle the reserved stuffing mix on top for that golden, crispy finish.

Step 5: Bake to perfection

Pop the casserole into the oven and bake uncovered for 40-50 minutes. You’ll know it’s done when the top is golden brown and everything is bubbling around the edges.

Notes

How to serve and what to pair it with

This casserole is hearty enough to be a meal on its own, but I like to serve it with a simple green salad or roasted veggies for balance. Garlic bread or dinner rolls make a great side, especially for soaking up the creamy sauce.

  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: dinner

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