Ingredients for Chicken Zucchini Casserole
- 2 cups cooked chicken, diced
- 2 medium zucchini, diced
- 1 medium onion, chopped
- Carrot
- Cream Of Chicken Soup
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon Accent seasoning (or other preferred seasoning)
- 2 tablespoons butter
- Cheddar Cheese
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How to Make Chicken Zucchini Casserole
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 2 medium zucchini (diced) and 1 medium onion (chopped) with 1 cup of water. Bring to a boil, cover, and simmer for 5 minutes until slightly tender.
- Drain the zucchini and onion mixture and set aside to cool.
- In a large bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream, 1 teaspoon garlic powder, and 1 cup shredded carrots.
- Stir until smooth and creamy.
- Add 2 cups cooked chicken (diced), the cooled zucchini and onion mixture to the soup mixture.
- Gently stir to combine all ingredients.
- Pour the chicken mixture into a greased 9x13 inch baking dish.
- In a small skillet, melt 2 tablespoons of butter. Add 1/2 teaspoon Accent seasoning (or other preferred seasoning) and toss to coat.
- Pour the butter mixture over the chicken mixture in the casserole dish.
- Sprinkle 1 1/2 cups shredded cheddar cheese over the top.
- Bake for 1 hour, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
28g
Fat
96g
Carbs
4g
