Sunday, May 19, 2013
Chicken Zucchini Casserole
This one-dish meal has it all – plenty of protein, veggies and carbs to satisfy everyone. Best of all, it's hearty, comforting and tastes fabulous!
At a glance
4 whole chicken breasts, cooked and cubed
6 c. diced unpeeled zucchini
1 c. diced onion
1 c. shredded carrots
1 can undiluted low-fat cream of chicken soup
1 (8 oz.) carton fat-free sour cream
1/8 tsp. garlic powder
1 pkg. chicken-flavored Stove Top stuffing mix
1 c. grated low-fat cheddar cheese
Combine zucchini and onion in medium saucepan, add water to cover and bring to boil for 5 minutes. Drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini, onion and chicken. Mix and spread in 9 x 13 inch pan. Mix stuffing mix and seasoning packet. Toss well and sprinkle over casserole. Top with cheese and bake covered for 45 minutes at 350 degrees for until golden brown.