2Grease an 11×7-inch baking dish to prevent the casserole from sticking.
3In a large bowl, combine the stuffing mix with the melted butter.
4Stir until all the stuffing is well-coated.
5Reserve 1/2 cup of the stuffing mix for the topping.
6To the bowl with the remaining stuffing, add the zucchini, chicken, soup, grated carrot, chopped onion, and sour cream.
7Mix everything together thoroughly, ensuring that all the ingredients are evenly combined and coated.
8Transfer the mixture into the prepared 11×7-inch baking dish.
9Spread it out evenly in the dish to ensure even cooking.
10Sprinkle the reserved 1/2 cup of stuffing mix over the top.
11Place the casserole in the preheated oven and bake for 40 to 45 minutes.
12Look for the casserole to be bubbling hot with a golden-brown top.
13Once done, remove from the oven and let it cool slightly before serving.
Ingredients
2 cups cubed cooked chicken breast
0.75 cup melted butter
3 cups chopped zucchini
1 can condensed cream of chicken soup
1 package (6 oz) stuffing mix
0.5 cup diced onion
0.5 cup sour cream
1 medium grated carrot
Equipment
oven11x7-inch baking dishlarge bowl
Tips
Stuffing mix can be replaced with 2 cups of toasted whole grain bread crumbs mixed with 1 teaspoon each of dried thyme, sage, and rosemary for a healthier option.
For a gluten-free alternative to stuffing mix, use crushed gluten-free crackers or almond meal.
Condensed cream of chicken soup can be substituted with a homemade white sauce (whisk 2 tablespoons of flour with 2 tablespoons of melted butter, then gradually add 1 cup of chicken broth and 1/2 cup of milk) or cashew cream.
Sour cream can be replaced with Greek yogurt for a higher protein, lower fat option, or unsweetened coconut yogurt or cashew cream for a dairy-free version.
Reserve 1/2 cup of the stuffing mix to use for the topping to provide a crispy texture once baked.