How to Make a Chicken-Zucchini Casserole

by Fatima Aly

A great veggie-filled alternative to mashed potatoes or stuffing as a side dish (or entree!) :)

Supplies

  • 5 zucchini, cubed
  • 1 Pounds Chicken breasts, cubed and cooked
  • 8 Ounces Cheddar
  • 6 Ounces Corn bread, crumbled
  • 1 Onion, chopped
  • 3 Tablespoons Parsley, chopped
  • 1 Tablespoon Garlic, chopped
  • 3 Chicken bouillon cubes
  • ¾ Stick Butter or oil
  • Salt and pepper (to Taste)
  • Instructions

    Step 1

    Preheat oven to 350 F, gather your ingredients. Pictured is the chicken already cooked and corn bread already crumbled.

    Step 2

    Heat a large saucepan of water, add in zucchini, and allow it to become tender.

    Step 3

    Remove from heat. Drain squash, **reserve one cup of water for casserole.** .

    Step 4

    On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear.

    Step 5

    Spray a casserole dish with cooking spray.

    Step 6

    Add salt, pepper, and parsley . Add chicken bouillon cubes and garlic to onions.

    Step 7

    Add in cooked chicken cubes.

    Step 8

    Add drained squash and cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well.

    Step 9

    Pour your mixture into your dish.

    Step 10

    Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 - 60 minutes. Remove cover the last 20 minutes. . This casserole is a great, veggie-full replacement for stuffing or potatoes.

    Step 11

    This thing was eaten so fast I didn't get a chance to photograph the finished product as a whole!