This Zucchini Chicken Stuffing Casserole is one of those cozy, comforting meals that feels like a warm hug.
It’s creamy, cheesy, and packed with all the best flavors—juicy chicken, tender zucchini, and fluffy stuffing. It comes together with simple ingredients and doesn’t take much time at all.
Perfect for busy weeknights or potluck dinners.
Why I Love This Recipe
I first made this casserole on a chilly evening when I had leftover rotisserie chicken and a box of stuffing in the pantry. I added in some zucchini from the fridge, and wow—it became an instant family favorite. It’s creamy, filling, and the stuffing gives it that satisfying crunch on top. Here’s what makes it great:
- One pan wonder – easy to throw together and clean-up is a breeze
- Great for using leftovers – rotisserie chicken, extra veggies, even shredded turkey
- Freezer friendly – make one now, freeze one for later
- Crowd-pleaser – always disappears at potlucks
- Comfort food at its best – creamy, cheesy, and hearty
Servings and Time
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
What You’ll Need
- 3 cups cooked chicken, diced or shredded
- 2 medium zucchini, diced
- 1 box (6 oz) stuffing mix (like Stove Top)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 small onion, diced
- 1 ½ cups shredded cheddar cheese
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ cup chicken broth (or water, optional to moisten stuffing)
- 2 tbsp butter
Pro Tips
- Use rotisserie chicken to save time and add more flavor
- Dice the zucchini small so it cooks evenly and blends in better
- Mix stuffing with broth or melted butter first so it stays fluffy, not dry
- Shred cheese fresh—pre-shredded melts differently
- Bake uncovered for a crisp stuffing topping
Tools You’ll Need
- Large mixing bowl
- 9×13 casserole dish
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Cheese grater
Substitutions and Variations
- Swap cream of chicken for cream of mushroom or cream of celery
- Use turkey instead of chicken
- Add in mushrooms, spinach, or red bell pepper for more veggies
- Make it dairy-free with plant-based sour cream and cheese
- Try whole wheat stuffing mix for a little extra fiber
Make Ahead Tips
- Assemble the casserole fully, cover with foil, and refrigerate up to 24 hours before baking
- You can also freeze the assembled (unbaked) dish for up to 2 months. Thaw overnight in fridge before baking
Cooking Instructions
Step 1: Sauté the zucchini and onion
Heat 2 tbsp butter in a skillet over medium heat. Add 2 medium diced zucchini and 1 small diced onion. Cook for about 5–6 minutes until softened.
Step 2: Mix the wet base
In a large mixing bowl, combine 1 can cream of chicken soup, ½ cup sour cream, ½ tsp garlic powder, and ¼ tsp black pepper. Stir until smooth.
Step 3: Add chicken, sautéed veggies, and cheese
To the creamy base, add 3 cups cooked diced chicken, sautéed zucchini and onion, and 1 cup shredded cheddar cheese. Stir until everything is well coated.
Step 4: Layer the stuffing
Prepare the stuffing according to package instructions OR mix dry stuffing with ¼ cup chicken broth until moist. Spread half of the stuffing into the bottom of a greased 9×13 casserole dish.
Step 5: Add the chicken mixture
Spoon the entire chicken-zucchini mixture over the bottom stuffing layer in the casserole dish. Spread evenly.
Step 6: Add the top layer of stuffing
Sprinkle the remaining stuffing over the top of the chicken mixture.
Step 7: Top with cheese and bake
Sprinkle remaining ½ cup cheddar cheese over the stuffing. Bake uncovered at 375°F for 30–35 minutes, until golden and bubbly.
Step 8: Serve and enjoy
Let the casserole rest for 5–10 minutes before serving. Scoop into bowls or plates.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven until warmed through
- Freeze individual portions for up to 2 months. Thaw overnight in fridge before reheating
Macros Information (Per Serving – Approximate)
- Calories: 370
- Protein: 28g
- Fat: 18g
- Carbs: 22g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
- Zucchini adds moisture without making the dish watery when sautéed first
- Stuffing soaks up flavors and holds the casserole together while staying soft and fluffy
- Sour cream and cream soup bind the ingredients and keep everything creamy
- Baking uncovered lets the stuffing topping crisp while the inside stays moist
Common Mistakes
- Adding raw zucchini – it can make the casserole watery. Always sauté first
- Overmixing stuffing – makes it mushy. Gently fold it in
- Using dry chicken – rotisserie or well-seasoned chicken adds flavor and stays juicy
- Skipping the cheese topping – it adds that extra melty goodness and helps brown the top
What to Serve With
- A crisp green salad with vinaigrette
- Steamed green beans or roasted broccoli
- Cranberry sauce on the side for a Thanksgiving-style vibe
- Warm rolls or crusty bread
FAQ
Can I make this ahead of time?
Yes, you can fully assemble it and refrigerate for up to 24 hours or freeze it before baking.
Can I use frozen zucchini?
Yes, but thaw it and squeeze out excess water first.
Can I make it gluten-free?
Use a gluten-free stuffing mix and soup alternative.
Can I add more veggies?
Absolutely—mushrooms, spinach, or carrots work great.
Final Thoughts
This Zucchini Chicken Stuffing Casserole is pure comfort in a dish. It’s warm, filling, and super easy to make. Whether you’re using up leftovers or just need a cozy meal on a busy night, this recipe delivers every time. If you give it a try, I’d love to hear how it went! Leave a comment and let me know how yours turned out or if you have any questions.