Chicken Zucchini Casserole
One pot meals are perfect for busy days, and this dish has it all - protein, veggies and carbs to satisfy everyone.
Course Casserole
Cuisine Continental
Servings 4 servings
Calories 3333.48 kcal
- 4 whole chicken breasts, cooked and cubed
- 6 cup(s) diced unpeeled zucchini
- 1 cup(s) diced onion
- 1 cup(s) shredded carrots
- 1 can undiluted, low-fat cream of chicken soup
- 1 cup(s) fat-free sour cream
- 1/8 teaspoon(s) garlic powder
- 1 package chicken-flavored Stove Top stuffing mix
- 1 cup(s) 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.
Calories: 3333.48kcalCarbohydrates: 184.19gProtein: 297.85gFat: 156.04gSaturated Fat: 66.38gCholesterol: 908.16mgSodium: 4857.38mgFiber: 19.21gSugar: 48.98g
Keyword Chicken, Cooking Lite, Healthy Bytes, Healthy Eating, Vegetables