How to cook Recipes for zucchini casserole
Recipes for zucchini casserole Ingredients:
• 3 whole chicken breasts, precooked, chopped in chunks (3/4-inch)
or 4 cups chopped leftover chicken or turkey
• 6 cups diced unpeeled zucchini
• 1 cup diced onion
• 1 cup shredded carrots
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 carton (8 ounces) sour cream
• 1/8 teaspoon garlic powder
• 1 package chicken flavor stuffing mix
• 1/2 cup butter
• 1 cup (4 ounces) shredded cheddar cheese, optional
Combine zucchini and onion in medium saucepan, add water to cover
and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots,
soup, sour cream and garlic powder in large bowl. Add zucchini/onion
and chicken; mix.
Spread in greased 13-in. x 9-in. baking dish. For topping, melt butter
in skillet, add bread stuffing and seasoning packet and toss well.
Sprinkle over casserole. Top with cheese if desired. Bake at 350°
for 1 hour or until golden brown. Yield: 6-8 servings.
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