Chicken Zucchini Casserole


  • 1 (6 ounce) package chicken stuffing mix
  • 1/2 cup butter (melted)
  • 3 medium zucchini (diced)
  • 3 boneless skinless chicken breasts
  • 1 (10.75 ounce) can cream of chicken soup
  • 2 cup instant rice
  • 3 cup chicken stock
  • 1/4 cup mascarpone cheese
  • 1/2 onion (diced)
  • 1/2 cup sour cream or plain yogurt


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the stuffing mix and melted butter. Set aside.
  3. Add zucchini, cream of chicken soup, onion rice, mascarpone, chicken stock, and sour cream to the stuffing in the large bowl.
  4. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
  5. Place chicken breasts on top of rice mixture.
  6. Bake, uncovered, for 40-50 minutes.
  7. Remove from oven and top with stuffing mixture.
  8. Bake, uncovered, until chicken breasts are cooked through (165 degrees).
  9. If, after 10 minutes, chicken is not cooked and stuffing mixture is starting to get too dark, cover with foil until chicken is cooked.

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