Zucchini and Chicken Casserole

Zucchini and Chicken Casserole


This recipe is a great way to utilize fresh zucchini in this fun casserole dish!

Servings: 6-8



6 cups Zucchini, unpeeled, diced
1 cup Onion, diced
1 cup Carrots, shredded
1 jar Robert Rothschild Farm Raspberry Salsa
1 cup Sour cream or yogurt
1/4 tsp. Garlic powder
4 cups Chicken, cooked, diced
1/2 cup Butter or margarine
1 pkg. Stuffing mix, chicken-flavored
1 cup Cheddar cheese



Combine zucchini and onion in a medium sauce pan; add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, salsa, sour cream and garlic powder in a large bowl. Add zucchini, onion and chicken; mix well. Spoon into a greased 9 x 13-inch baking dish. For topping, melt butter in a skillet. Add stuffing and seasoning packet; toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350 degrees F for 1 hr. or until golden brown.