ZUCCHINI AND STUFFING CASSEROLE

Zucchini and Stuffing Casserole image

My sister-in-law made this on a recent visit. It was excellent so I brought the recipe home and added my touch to it. Makes a great meal and is very filling.

Provided by Deb Quillen @revdeb

Categories Chicken

Number Of Ingredients 9

Previous Next

Ingredients

3 - chicken breast halves, skinless and boneless
6 tablespoon(s) olive oil
2 1/2 cup(s) herb flavored stuffing crumbs
4 medium zucchine, sliced into 1/2 inch slices
1 medium onion, chopped
3/4 cup(s) carrot, shredded
1 can(s) cream of chicken soup, fat-free or cream of mushroom soup, fat-free
1/2 cup(s) sour cream, lite
1/4 cup(s) asiago cheese, grated

Steps:

Place zucchini with 1/2 cup of water in a 5 qt. dutch oven. Cook over medium heat until Zucchini is tender. Drain well.
Cut chicken breasts into one inch cubes. Heat 1 Tbsp. of the olive oil in a pan and saute chicken until browned. Remove from pan and set aside.
In the same pan as you cooked the chicken, place 3 Tbsp olive oil and saute the onion and carrots until tender.
Add the chicken back into the pan along with the zucchini, 1 1/2 cups of the herb stuffing crumbs, the soup and sour cream. Combine gently to not break up the zucchini too much.
Place into a greased baking dish. Combine the remaining Stuffing crumbs, olive oil and asiago cheese. Sprinkle on top of casserole.
Bake uncovered in a preheated 350 degree oven for 45 minutes.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #casseroles #main-dish #side-dishes #vegetables #american #oven #easy #beginner-cook #summer #dietary #seasonal #comfort-food #inexpensive #low-in-something #squash #brunch #taste-mood #equipment