why make this recipe
Chicken Zucchini Squash Casserole is a delicious and comforting dish that combines tender chicken, fresh vegetables, and creamy goodness. This recipe is great for busy weeknights or family gatherings. It’s a one-pan meal, which means less cleanup too! The flavors blend well together, making it a favorite for both kids and adults alike. If you’re looking for a meal that is simple, hearty, and satisfying, this casserole is the way to go.
how to make Chicken Zucchini Squash Casserole
Ingredients:
- 2 yellow squash, sliced
- 2 zucchini squash, sliced
- 1 cup onion, diced
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter
- 1 (8 oz) box chicken stuffing mix
- 1/2 cup unsalted butter, melted
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 (10 oz) can cream of chicken soup
- 1 cup shredded mozzarella cheese
Directions:
- Preheat your oven to 350°F.
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Add the sliced yellow squash, zucchini, and diced onion. Cook them until they are tender, about 8–10 minutes. Season with salt and pepper.
- In a large mixing bowl, mix the cooked vegetables, shredded chicken, sour cream, cream of chicken soup, and mozzarella cheese together.
- In another bowl, mix the stuffing mix with the 1/2 cup of melted butter.
- Spread half of the stuffing mixture in the bottom of a greased 9×13-inch casserole dish.
- Spoon the chicken and vegetable mixture evenly over the stuffing layer.
- Top it off with the remaining stuffing mixture.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is hot and golden brown on top.
how to serve Chicken Zucchini Squash Casserole
Serve this casserole warm right out of the oven. It pairs nicely with a simple side salad or some crusty bread. For extra color and flavor, you can garnish it with fresh herbs like parsley or basil before serving.
how to store Chicken Zucchini Squash Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be kept in the refrigerator for up to 3–4 days. If you wish to freeze it, pack it in a freezer-safe container. It can be frozen for up to 2–3 months. To reheat, simply warm it in the oven until hot.
tips to make Chicken Zucchini Squash Casserole
- Feel free to use fresh herbs or spices to elevate the flavor, such as thyme or garlic powder.
- You can substitute the cooked chicken with rotisserie chicken for a quicker option.
- To add some crunch, sprinkle some breadcrumbs or crushed crackers on top before baking.
variation
You can easily customize this casserole by adding other veggies like bell peppers or mushrooms. For a twist, try using different types of cheese, like cheddar or pepper jack, to change the flavor profile.
FAQs
Can I use raw chicken in this recipe?
It’s best to use cooked chicken for this casserole. Raw chicken will not cook through in the time it takes for the casserole to bake.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it and store it in the fridge. When you’re ready to bake, it may need a few extra minutes in the oven.
What can I serve with Chicken Zucchini Squash Casserole?
This casserole is a complete meal, but it goes great with a side salad or steamed vegetables for added nutrition.
Chicken Zucchini Squash Casserole
Ingredients
Vegetables
- 2 yellow squash, sliced
- 2 zucchini squash, sliced
- 1 cup onion, diced
Seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Main Ingredients
- 3 tablespoons unsalted butter For sautéing the vegetables
- 1 box chicken stuffing mix (8 oz)
- 1/2 cup unsalted butter, melted For mixing with stuffing
- 2 cups cooked, shredded chicken Rotisserie chicken can be used
- 1 cup sour cream
- 1 can cream of chicken soup (10 oz)
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large skillet, melt 3 tablespoons of butter over medium heat.
- Add the sliced yellow squash, zucchini, and diced onion. Cook them until they are tender, about 8–10 minutes. Season with salt and pepper.
- In a large mixing bowl, mix the cooked vegetables, shredded chicken, sour cream, cream of chicken soup, and mozzarella cheese together.
- In another bowl, mix the stuffing mix with the 1/2 cup of melted butter.
Assembly and Baking
- Spread half of the stuffing mixture in the bottom of a greased 9x13-inch casserole dish.
- Spoon the chicken and vegetable mixture evenly over the stuffing layer.
- Top it off with the remaining stuffing mixture.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is hot and golden brown on top.