Chicken Zucchini Squash Casserole
A delicious and comforting one-pan meal featuring tender chicken, fresh zucchini, yellow squash, and creamy ingredients, perfect for busy weeknights or family gatherings.
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.
Notes
Serve warm with a simple side salad or crusty bread. Garnish with fresh herbs like parsley or basil if desired. Leftovers can be stored in the refrigerator for up to 3–4 days or frozen for 2–3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 24gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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