Let me tell you about a recipe that’s become an absolute lifesaver in my kitchen: chicken zucchini casserole. It’s warm, hearty, and full of comforting flavors. What makes this dish so special is how it brings together tender zucchini, savory chicken, and buttery stuffing into one dish that feels like a hug in casserole form. I can’t count the number of times I’ve made it on a busy weeknight or when I needed something easy but impressive for a potluck. Trust me, this one’s a keeper!

A few months ago, I found myself staring at an overabundance of zucchini from a neighbor’s garden (we’ve all been there, right?). I didn’t want to let any go to waste, but I also couldn’t stomach another simple sauté. That’s when I remembered this casserole, a recipe my mom used to make when I was little. I loved it then, but now? Let’s just say I appreciate it even more now that I’m the one cooking. It’s the perfect way to make zucchini the star of the show without overcomplicating things. Plus, every bite feels like a nostalgic trip to childhood.

How this classic casserole came to life

Casseroles have long been a part of American family dinners, especially during the mid-20th century when pantry staples like canned soups became a household favorite. This chicken zucchini casserole has all the hallmarks of a traditional comfort food dish: creamy sauce, tender veggies, protein-packed chicken, and a crunchy topping. Over the years, it’s been adapted in countless ways, but the zucchini twist adds a fresh, seasonal spin that I just love.

What makes this casserole so good? Let’s talk ingredients!

This dish doesn’t ask for anything fancy, but each ingredient brings something essential to the table:

Zucchini: The hero of the recipe! Its mild flavor pairs beautifully with the creamy sauce and buttery topping. Look for firm, medium-sized zucchini for the best texture. If you’re out of zucchini, yellow squash works just as well.
Chicken: Cooked, diced chicken adds heartiness to the casserole. I like to use rotisserie chicken for a quick shortcut, but any leftover chicken works great.
Stuffing mix: Stove Top stuffing mix gives the casserole that classic, herby flavor while adding texture. If you prefer, you can use homemade stuffing or even seasoned breadcrumbs.
Cream of chicken soup: This pantry staple is the secret to the casserole’s creamy base. If you’re looking for a healthier option, try making your own condensed chicken soup—it’s easier than you might think!
Sour cream: It adds a little tangy creaminess to balance the richness of the soup and butter. You can swap this with Greek yogurt if you’d like a lighter alternative.
Mozzarella cheese (optional): A sprinkle of melty cheese is always welcome, though the casserole is delicious even without it.
Onion: Diced onion adds just the right amount of sweetness and depth to the dish. I’ve used green onions in a pinch, and they work wonderfully.

Tools you’ll need for this recipe

When it comes to kitchen tools, this recipe keeps things simple:

Baking dish (9×13): A classic glass or ceramic baking dish is perfect for this casserole. It ensures even cooking and lets you see those gorgeous layers!
Mixing bowl (large): You’ll need a big bowl to toss everything together without making a mess.
Spatula: Ideal for spreading the mixture evenly in the dish and scraping out every last bit of goodness from the bowl.
Nonstick cooking spray: Keeps cleanup easy and prevents the casserole from sticking.

Let’s make chicken zucchini casserole!

Preheat your oven. Set it to 350°F while you prep everything else. A warm oven is key for a perfectly cooked casserole.
Prepare the stuffing mix. In a large mixing bowl, combine the stuffing mix and melted butter. The buttery aroma alone will have your mouth watering! Set aside about 1/2 cup of the mixture to use as a crunchy topping later.
Mix it all together. Toss in the diced zucchini, cooked chicken, mozzarella cheese (if using), cream of chicken soup, onion, and sour cream. Stir until everything is evenly coated. Don’t be afraid to get your hands a little messy—this part is fun!
Assemble the casserole. Spread the mixture in an even layer in your greased baking dish. Press it down gently to ensure every bite has a little bit of everything.
Add the topping. Sprinkle the reserved stuffing mix over the top. This creates that irresistible golden, buttery crunch that makes casseroles so amazing.
Bake to perfection. Slide the dish into the oven and bake, uncovered, for 40-50 minutes. You’ll know it’s done when the top is golden brown and the casserole is bubbling at the edges. Let it rest for a few minutes before serving—it’ll be worth the wait!

Variations and twists to try

This casserole is endlessly adaptable, so feel free to make it your own:

Make it gluten-free: Swap the stuffing mix for gluten-free breadcrumbs and use a gluten-free condensed soup.
Go vegetarian: Skip the chicken and add more veggies like mushrooms, carrots, or even broccoli.
Low-carb version: Replace the stuffing mix with crushed pork rinds or a mixture of almond flour and Parmesan cheese.
Seasonal twist: Add diced butternut squash or sweet potatoes in the fall for a cozy vibe. In the summer, throw in some cherry tomatoes for a burst of freshness.
International flair: Add a little curry powder for an Indian-inspired twist or a dash of smoked paprika and cumin for a Mediterranean spin.

How to serve it up in style

When serving this casserole, I like to garnish it with a sprinkle of fresh parsley or green onions for a pop of color. Pair it with a simple side salad and some crusty bread to round out the meal. If you’re hosting a dinner party, serve it directly from the baking dish—it’s rustic, homey, and keeps things casual.

What to drink with chicken zucchini casserole?

A glass of crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully with the creamy richness of the casserole. If you’re not a wine drinker, an iced herbal tea or sparkling water with a slice of lemon would be equally refreshing.

Storing and reheating leftovers

Leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. To reheat, pop a portion in the microwave for a minute or two, or warm it in the oven at 350°F until heated through. If the stuffing topping has softened, you can sprinkle a little more on top and broil for a couple of minutes to crisp it back up.

Scaling the recipe up or down

Cooking for two? Halve the ingredients and bake the casserole in an 8×8 dish. Feeding a crowd? Double everything and use two baking dishes—it freezes beautifully, so you can bake one now and save the other for later.

Troubleshooting tips

Soggy zucchini? Make sure to cut the zucchini into bite-sized pieces, and avoid overbaking—it should be tender but not mushy.
Dry casserole? If your stuffing mix is particularly absorbent, add a splash of chicken broth or milk to the mixture before baking.
Top too brown? Cover the dish with foil during the last 10 minutes of baking if the topping starts to over-brown.

Give it a try and make it your own!

I hope this chicken zucchini casserole becomes a staple in your kitchen like it has in mine. It’s cozy, customizable, and a total crowd-pleaser. Plus, it’s a great way to use up those extra zucchinis hanging out in your fridge. Don’t forget to share your variations in the comments—I’d love to hear how you make it your own!

FAQs

1. Can I use frozen zucchini?
Yes, but thaw and drain it thoroughly first to avoid excess moisture.

2. What’s a good substitute for sour cream?
Greek yogurt works perfectly as a tangy, lighter option.

3. Can I prep this ahead of time?
Absolutely! Assemble it the night before, cover it tightly, and refrigerate. Just add a few extra minutes to the baking time.

4. How do I make homemade stuffing mix?
Toast cubed bread, toss with melted butter and seasonings (like sage, thyme, and garlic powder), and voilà—homemade stuffing mix!

5. Can I freeze this casserole?
Yes! Assemble the casserole without the topping, wrap tightly, and freeze for up to 3 months. Add the topping just before baking.