ZUCCHINI CASSEROLE

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Zucchini Casserole image

Whenever I take this casserole to a potluck or serve it to guests, I get requests for the recipe. It was created by my friend Pat in Kansas City, Missouri, where my husband, Gene, and I lived until 1-1/2 years ago. Our two grown sons still live there. My sister-in-law gave me a gift subscription to CW last Christmas, and I saw the announcement for the zucchini recipe contest-in my very first issue. What a surprise to win!

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

3 whole chicken breasts, precooked, chopped in chunks (3/4-inch) or 4 cups chopped leftover chicken or turkey
6 cups diced unpeeled zucchini
1 cup diced onion
1 cup shredded carrots
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/8 teaspoon garlic powder
1 package chicken flavor stuffing mix
1/2 cup butter
1 cup shredded cheddar cheese, optional

Steps:

  • Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix. , Spread in greased 13x9-in. baking dish. For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350° for 1 hour or until golden brown.

Nutrition Facts :

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