Chicken Zucchini Casserole

Original Recipe HERE

This recipe isn't going to win any points for being healthy, though a few ingredients can be modified (like using low-fat or reduced sodium condensed soup...just be sure to read the labels carefully to make sure that what you're saving in calories isn't being negated by scary additives and chemicals).  The original used an insane amount of butter, so I followed several comments and substituted milk for some of it.  But...it was easy, fast, filling, and a good way to use up the abundant zucchini.  Because my other option was making chocolate zucchini bread.  I think that this was the lesser of the two evils.

1 6-oz box whole wheat stuffing mix
1/4 cup butter, melted
1/2 cup milk
3 cups diced & peeled zucchini
2 cups cubed or shredded cooked chicken [about 2 large breasts]
1 10.75-oz can condensed cream of chicken soup
8 baby carrots, finely chopped
1/2 cup chopped onion
1/2 cup low-fat sour cream
additional seasoning, such as garlic powder, salt, pepper, etc. [optional]

1) Preheat oven to 350 F.
2) In large bowl, combine stuffing mix, butter, and milk.
3) Add zucchini, chicken, soup, carrot, onion, sour cream, and optional seasoning to the remaining stuffing mixture.
4) Transfer to a greased 2.5-quart baking dish.  Bake, uncovered, for 40-45 minutes or until golden brown and bubbly.

Notes: Next time I'll take substitue all but 2 tablespoons of butter with milk.   Adding shredded cheese, pressed garlic, or finely chopped onion could work, though they're not necessary flavor additions.  Different condensed soups could be used to tweak it.

Kid Participation:
* Stir ingredients
* Transfer mixture to baking dish (and then clean up the subsequent specimens that escape)

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