Good Friends Good Food Zucchini

We are focused on zucchini this week in my Good Friends Good Food group.  I had a hard time choosing a recipe because zucchini is one of my favorites and there are so many ways that you can use it!   I thought about muffins and zucchini bread - both favorites especially this time of the year!  But then I narrowed it down to two chicken dishes and I ended up making both of them this week!   For
purposes of this group and this blog I chose to highlight the chicken zucchini casserole.    I found a recipe on Pinterest that really sparked my interest and then I tweaked it a bit to make it more to our liking.  And liking we did!   Honestly this was so good and we enjoyed the leftovers just as much as the first dinner.  I will definitely be putting this in our dinner rotation.  It is the perfect weeknight dinner.  I found it easy to make and only uses a few ingredients.  I cooked my chicken breasts quickly in the instant pot and then chopped them up .   Diced up the zucchini . Then you just make a quick sauce and mix with the stuffing .  With Thanksgiving just around the corner, the stuffing really got me in the mood

I cannot wait to see what the other ladies in my group came up with for their zucchini dish.   

In two weeks we will be making pumpkin dishes.  Can you believe October will be over in just a week!  With Covid still hovering over us, please have a safe and fun Halloween!

If you would like to join our group, leave a message below.

Chicken Zucchini Casserole

  • 1 (6 ounce) package cornbread stuffing mix
  • 1/2 cup butter (melted)
  • 2 large zucchini (diced small)
  • 3 boneless skinless chicken breasts (cooked and cubed)  (I cooked in my instant pot for five minutes)
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/4 cup frozen chopped onions (or chop your own)
  • 1/2 cup sour cream


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
  3. Add zucchini, cooked chicken, cream of chicken soup, onion 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. Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown


Kayte said…
You are right, Peggy, this does look like Thanksgiving. I am thinking this would be a nice way to use up turkey leftovers as well. It looks warm and comforting and pretty which is always nice in a recipe. Zucchini is so many options, I'm with you on that!
ostwestwind said…
No Thanksgiving with turkey here, it's hard to find organic turkeys, Kayte.

Peggy you are right, sounds like a nice weekend meal. I have to admit, I have never heard or used stuffing mix
John said…
Great way to use zucchini. I am always on the lookout for a new chicken dish. We eat A LOT of chicken here.
TeaLady said…
John is my son and somehow his google account was up and not mine.
Peggy said…
I am sure it would be better with homemade stuffing!
Peggy said…
I think turkey would be great in it!
Donna said…
This looks delicious, Peggy! I am always looking for easy, yet delicious recipes and this is something I will try. I also love the original use of zucchini.
Donna said…
Peggy, I made this dish today and it was wonderful—real comfort food. Greg loved it too!

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