Carrie’s Chicken Zucchini Casserole

6 c. chopped zucchini             

1/4 c. chopped onion

1 ½ c. grated carrots             

1 t. sage                          

1 t. salt

1 can cream of chicken          

1 t. pepper

1 lb. cooked chicken-cubed    

1 c. sour cream

1 box Stove Top Stuffing

1 cube butter-melted


Boil vegetables and seasonings in 2 cups chicken broth.  Boil 5 minutes only.  Drain vegetables and mix with soup, cooked chicken and sour cream.

Melt butter and pour over bread crumbs and seasoning packet.  Spread ½ of stuffing mixture on bottom of a 9×13 dish.  Pour chicken mixture over and sprinkle remaining dressing on top.


Cook at 325 for 30 minutes.


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