Cream Of Chicken Zucchini Stuffing Recipes

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Loosen the skin on each chicken breast to form a pocket, and set aside.
• Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.
• Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

Steps:

• In a large ovenproof skillet, saute onion in 1 tablespoon oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add zucchini and red pepper; saute for 3 minutes or until crisp-tender. , Remove from the heat; stir in the cheese, basil, salt and pepper. Carefully loosen the skin on one side of each chicken breast to form a pocket; stuff with vegetable mixture. , In the same skillet, brown chicken skin side down in remaining oil. Turn chicken. Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
• Boil for 5 minutes; drain and cool.
• In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
• Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
• Spread into prepared baking dish.
• For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
• Add in the stuffing mix (with seasoning pack) toss well.
• Sprinkle over the top of the casserole.
• Top with cheese.
• Bake for 1 hour, or until golden brown.
• Delicious!

Steps:

• Cook zucchini & onion in boiling salted water for 5-10 minutes(until crisp & tender). Drain well.
• In large bowl combine soup and sour cream.
• Stir in carrots.
• Fold in zucchini mixture.
• Toss stuffing mix with butter. Spread 1/2 stuffing mixture in a 12*7 1/2*2" baking dish.
• Spoon zucchini mixture on top. Sprinkle with remaining stuffing mix.
• Bake at 350 for 25-30 minutes or until heated through.

Steps:

• Stuffing: Trim and coarsely grate the Zucchini and mix with the Cheese, Lime Rind, Bread Crumbs, Salt and Pepper.
• Carefully ease the skin away from the breast of the Chicken and push the stuffing under the skin with your fingers to cover the breast evenly.
• Place Chicken in a baking pan, brush with oil and roast in a preheated oven at 375 degrees for 1 ½ to 2 hours or until the juices run clear.
• Meanwhile, trim the remaining zucchini and cut into long, thin strips with a vegetable peeler or sharp knife (they will look like thin ribbons with the dark green peel left on); sauté in the butter and lime juice until just tender and serve with the Chicken.

Steps:

• Place zucchini with 1/2 cup of water in a 5 qt. dutch oven. Cook over medium heat until Zucchini is tender. Drain well.
• Cut chicken breasts into one inch cubes. Heat 1 Tbsp. of the olive oil in a pan and saute chicken until browned. Remove from pan and set aside.
• In the same pan as you cooked the chicken, place 3 Tbsp olive oil and saute the onion and carrots until tender.
• Add the chicken back into the pan along with the zucchini, 1 1/2 cups of the herb stuffing crumbs, the soup and sour cream. Combine gently to not break up the zucchini too much.
• Place into a greased baking dish. Combine the remaining Stuffing crumbs, olive oil and asiago cheese. Sprinkle on top of casserole.
• Bake uncovered in a preheated 350 degree oven for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
• Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
• Combine stuffing mix with butter in a small bowl; stir well.
• Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

Steps:

• Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

Steps:

• In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside., In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini., Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup, sour cream and cheese; spoon over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
• If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

Steps:

• Boil zucchini and onion for 5 minutes, drain.
• In separate bowl, stir melted butter into stuffing mix.
• Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
• Mix sour cream and cream of chicken soup into drained zucchini and onions.
• Poor zucchini mixture over first layer of stuffing mix.
• Top with remaining stuffing.
• Bake at 350 degrees for 30 minutes, uncovered.