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chicken and zucchini casserole

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is real family pleaser and so easy to prepare.Great for company and can use any leftover cooked turkey or chicken. Try other vegetables too like broccoli, or peas or mixed vegetables.

(2 ratings)
yield 8 to 10
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For chicken and zucchini casserole

  • 6 c
    sliced zucchini, sliced or chunked
  • 3 or 4 md
    chicken tenders
  • 1/2 c
    chopped sweet onion
  • 1/2 c
    chicken broth
  • 5 oz
    box rice-a-roni chicken and garlic
  • 1 c
    dairy sour cream
  • 1 c
    cheddar cheese, shredded
  • 1/4 c
    grated, parmesan cheese,divided
  • 1/4 c
    seasoned italian bread crumbs
  • 2 lg
    eggs, lightly beaten

How To Make chicken and zucchini casserole

  • 1
    Heat oven to 350^. Use cooking spray in a 9x13-inch baking pan, set aside. Make rice-a roni according to package directions,set aside.
  • 2
    In a Dutch oven combine the zucchini, onion, chicken tenders and chicken broth, bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove chicken pieces to cutting board. Drain remaining ingredients; and gently partially mash ingredients in pan. (can save drained liquid for freezer to use when you make soup.)
  • 3
    Chop chicken into small pieces. Combine the rice mixture,chicken pieces and the zucchini mixture in the Dutch oven. Add in the sour cream, cheddar cheese, and 2 Tablespoons of the Parmesan, breadcrumbs and eggs; stir gently to blend.
  • 4
    Spoon mixture into prepared baking pan and sprinkle top with the remaining Parmesan. Bake for about 30 minutes until bubbly and golden.
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