Chicken Zucchini Casserole Recipe

Some recipes just feel like home. This chicken zucchini casserole is one of them—warm, creamy, and packed with tender chicken, fresh zucchini, and a buttery stuffing topping. It’s the kind of dish you make when you need something easy, hearty, and guaranteed to please a hungry crowd. Whether you’re using up garden zucchini or looking for a weeknight dinner that comes together without a fuss, this casserole is a winner.

Chicken Zucchini Casserole Recipe

A family favorite with a summer twist

I first made this casserole on a late summer evening when I had more zucchini than I knew what to do with. My garden had exploded with them, and after countless batches of zucchini bread and grilled zucchini slices, I needed something different. Enter this creamy, cheesy casserole! It was an instant hit—my family scraped their plates clean, and my husband went back for seconds (and then thirds). The balance of juicy zucchini, tender chicken, and that crispy, buttery stuffing layer on top? Pure comfort.

What I love most is how it bridges the seasons. Zucchini gives it a fresh, summery feel, while the stuffing and creamy base make it just right for cooler weather too. It’s the best of both worlds, and I find myself making it all year round.

Where did this dish come from?

Casseroles have been a staple in American kitchens for decades. They gained popularity in the 1950s when convenience foods like canned soup became household essentials. This particular recipe is a twist on classic chicken and stuffing casseroles, with zucchini adding a fresh, slightly sweet note. It’s a great way to sneak in extra veggies while keeping that rich, comforting taste. Over the years, I’ve tweaked it by adjusting the seasonings and trying different cheeses, but the core of the recipe remains the same—simple, satisfying, and packed with flavor.

Let’s talk ingredients (and easy swaps!)

Each ingredient in this casserole plays an important role, but there’s always room for a little improvisation.

  • Stuffing mix: This gives the dish that irresistible buttery crunch. If you’re out of boxed stuffing, try crushed croutons or even homemade toasted bread cubes.
  • Butter: Melted butter adds richness and helps crisp up the topping. You can use olive oil for a slightly lighter version.
  • Zucchini: The star of the show! Look for firm, medium-sized zucchini without too many seeds. If you’re out, yellow squash works just as well.
  • Chicken: Cooked and diced chicken breast makes this dish hearty. Leftover rotisserie chicken is a great shortcut.
  • Mozzarella cheese: This is optional, but I love the extra cheesiness it brings. Cheddar or Monterey Jack also work well.
  • Cream of chicken soup: This binds everything together in a creamy, savory sauce. Cream of mushroom or even a homemade white sauce can be used instead.
  • Onion: Adds a bit of sweetness and depth. Sautéing it first brings out even more flavor.
  • Sour cream: Adds a slight tang and extra creaminess. Greek yogurt is a great alternative if you’re looking for something lighter.
Chicken Zucchini Casserole Recipe

Essential kitchen tools (nothing fancy required!)

You won’t need any special equipment for this casserole, just a few basics:

  • A 9×13-inch baking dish: Glass or ceramic works best for even cooking.
  • A large mixing bowl: You’ll need this to combine all the ingredients before baking.
  • A spatula or wooden spoon: For mixing everything together smoothly.
  • A sharp knife: To dice the zucchini and chicken easily.

Step-by-step: putting it all together

  1. Preheat the oven to 350°F. This ensures even baking and a perfectly golden topping.
  2. Prepare the stuffing mix by combining it with melted butter in a large bowl. Set aside ½ cup of this mixture—this will be your crunchy topping.
  3. Mix everything else together: Add the diced zucchini, cooked chicken, shredded cheese (if using), cream of chicken soup, diced onion, and sour cream to the stuffing mix in the bowl. Stir until everything is well combined.
  4. Transfer to the baking dish: Spread the mixture evenly in a greased 9×13-inch dish.
  5. Top it off: Sprinkle the reserved stuffing mix over the top. This is what gives the casserole that irresistible crispiness.
  6. Bake uncovered for 40-50 minutes, until the top is golden brown and the casserole is bubbling around the edges.
Chicken Zucchini Casserole Recipe

Variations to try (because experimenting is fun!)

  • Make it vegetarian: Skip the chicken and add mushrooms or extra zucchini for a meat-free version.
  • Go gluten-free: Use a gluten-free stuffing mix and swap the canned soup for a homemade gluten-free sauce.
  • Add more veggies: Chopped bell peppers, spinach, or even shredded carrots mix in seamlessly.
  • Try a different protein: Turkey, shredded rotisserie chicken, or even crumbled sausage would all be delicious.
  • Spice it up: A dash of garlic powder, smoked paprika, or even a little cayenne can add a kick of flavor.

Serving ideas: make it a meal

This casserole is hearty enough to stand on its own, but I love pairing it with:

  • A crisp green salad with a simple vinaigrette
  • Roasted or steamed veggies (broccoli and green beans are great choices)
  • A side of garlic bread or dinner rolls to soak up all that creamy sauce

For a little extra flair, sprinkle some fresh chopped parsley or grated Parmesan on top before serving.

What to drink with it?

A dish this creamy pairs well with something light and refreshing. If you’re a wine lover, a crisp Chardonnay or Sauvignon Blanc works beautifully. Prefer something non-alcoholic? A cold glass of lemon-infused sparkling water balances the richness perfectly.

Storing and reheating leftovers

If you have leftovers (which isn’t always the case in my house!), they store well:

  • Refrigerate in an airtight container for up to 3 days.
  • Reheat in the oven at 350°F for about 15 minutes, or microwave individual portions for 1-2 minutes.
  • Freeze for up to 2 months in a freezer-safe dish. Just thaw overnight in the fridge before reheating.

Need to adjust the servings?

This recipe makes about 6 servings, but it’s easy to scale up or down:

  • For a smaller batch, halve all the ingredients and bake in an 8×8 dish.
  • For a bigger crowd, double everything and use a larger baking dish or two 9×13 pans.

Common mistakes (and how to avoid them!)

  • Too watery? Zucchini releases a lot of moisture. To prevent this, lightly salt the diced zucchini and let it sit for 10 minutes, then pat dry before adding it to the mix.
  • Not crispy enough on top? Broil for the last 2-3 minutes to get a perfect golden crunch.
  • Too salty? If your stuffing mix is already seasoned, go easy on any added salt.

Time to dig in!

If you’re looking for a creamy, cheesy, comforting casserole that’s packed with flavor and easy to make, this chicken zucchini casserole is it. I’d love to hear how yours turns out—leave a comment or share your own twist on the recipe!

Chicken Zucchini Casserole Recipe

FAQs

1. Can I use fresh homemade stuffing instead of boxed mix?
Yes! Just use cubed toasted bread and season it with butter, salt, and herbs.

2. What’s the best way to cook the chicken beforehand?
I usually bake or boil it, but rotisserie chicken is a great shortcut!

3. Can I make this casserole ahead of time?
Absolutely! Assemble it the night before, cover, and refrigerate. Just bake when ready.

4. Can I use a different cheese?
Of course! Cheddar, Monterey Jack, or even Swiss work well.

5. Is there a way to make this casserole healthier?
Try using Greek yogurt instead of sour cream and reducing the butter slightly.

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Chicken Zucchini Casserole Recipe

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 This easy chicken zucchini casserole is creamy, cheesy, and topped with buttery stuffing. A perfect family comfort meal!

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 6 ounces boxed stuffing mix (such as Stove Top)
  • ½ cup butter, melted
  • 4 diced zucchini, (about 45 cups of bite size pieces)
  • 3 boneless, skinless chicken breasts, cooked and diced into small pieces
  • ½ cup shredded mozzarella cheese, optional
  • 10 ½ ounces canned cream of chicken soup, (1 can)
  • ½ onion, diced
  • ½ cup sour cream

Instructions

  • Preheat the oven to 350°F. This ensures even baking and a perfectly golden topping.
  • Prepare the stuffing mix by combining it with melted butter in a large bowl. Set aside ½ cup of this mixture—this will be your crunchy topping.
  • Mix everything else together: Add the diced zucchini, cooked chicken, shredded cheese (if using), cream of chicken soup, diced onion, and sour cream to the stuffing mix in the bowl. Stir until everything is well combined.
  • Transfer to the baking dish: Spread the mixture evenly in a greased 9×13-inch dish.
  • Top it off: Sprinkle the reserved stuffing mix over the top. This is what gives the casserole that irresistible crispiness.
  • Bake uncovered for 40-50 minutes, until the top is golden brown and the casserole is bubbling around the edges.

Notes

Serving ideas: make it a meal

This casserole is hearty enough to stand on its own, but I love pairing it with:

  • A crisp green salad with a simple vinaigrette
  • Roasted or steamed veggies (broccoli and green beans are great choices)
  • A side of garlic bread or dinner rolls to soak up all that creamy sauce

For a little extra flair, sprinkle some fresh chopped parsley or grated Parmesan on top before serving

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: dinner

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