Now, I'm sure this is ~amazing~ with 3/4 C butter...
But I chose to cut back a bit and used 1/4 C butter and 1/2 C water.
But I chose to cut back a bit and used 1/4 C butter and 1/2 C water.
Just may have saved myself from adding one more dimple to my butt:@)
Chicken, Zucchini and Stuffing Casserole-adapted from Taste of Home
1 package (6 oz) chicken stuffing mix
3/4 C butter-I subbed some water
3 C diced zucchini, approx two 8" good sized ones-aim for around 1/4-1/2" dice
2 C cooked chicken
10 oz can cream of chicken soup
1 medium carrot, shredded
1/2 C chopped onion
1/2 C sour cream
- Mix stuffing and butter (and water if using) in large bowl. Set 1/2 C aside.
- Add and mix everything else. Pour into sprayed 11 x 7 baking dish.
- Sprinkle with reserved stuffing.
- Bake at 350 degrees for 40-45 minutes or until golden and bubbly.
Okay, Lynn, that's my kind of eating. It looks so scrumptious. I need to make some of that really soon..
ReplyDeleteoh yes... this is similar to plain ole squash casserole, but adding the chicken makes it a meal! YUM!
ReplyDeleteMy Dad always loved dishes that had stuffing in them. I made something like this for him. I guess it depends on what you have on hand! Thanks for your recipe and for saving those calories! heehee!
ReplyDeleteDelicious Lynn, now I'm craving stuffing in July! I bet you could sub Greek yogurt for the sour cream too. ;)
ReplyDeleteI love casseroles and stuffing, my mouth is watering!! I've got to try this!
ReplyDeleteJenna
Oh yum, a whole meal in one, Lynn! I use my countertop oven/toaster a lot, and cooked baked beans in it tonight.
ReplyDeleteIt'll be a while before I have any growing here but delicious way to use zucchini!
ReplyDeleteYour Chicken Zucchini and Stuffing Casserole looks delicious,we will love it! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
ReplyDeleteMiz Helen