Hello friends! I’m Alicia from Rae Rae Sisters. I currently reside in Sheldon, a small town in Northwest Iowa and have the pleasure of working with Mary on a daily basis. When I am not at work, I can often be found at local auctions, garage sales and second hand stores looking for my next project.
Staying busy is no problem for me and my husband, (and we don’t even have children yet!) so easy and quick meals with few ingredients tend to be our pace.
It just so happened that we found ourselves with an abundance of zucchini this year. We haven’t started our own garden yet, but the generosity of our friends supplied us many fresh fruits and vegetables, especially zucchini. After multiple loaves of zucchini bread, zucchini cake and zucchini muffins…we were burnt out on the idea of more bread.
Enter Melinda…an old friend who came to the rescue with this super-delicious, super easy zucchini casserole recipe!
(You can even make up a couple casseroles and freeze them for use on one of those busy nights.)
Chicken Zucchini Casserole
1/2 cup chopped onion
1 cup shredded carrots
5 tbsp melted butter, divided
8oz carton sour cream (Can substitute 8oz plain yogurt)
1 can cream of chicken soup (Can substitute low sodium cream of chicken soup)
1.5 chicken breasts, cooked and cut up
2 medium (or one large) zucchini, cubed
1/4 tsp salt
1/2 cup seasoned whole croutons
1-1/2 cup seasoned crushed croutons
Saute onion and carrots in 2 tbsp melted butter.
Boil cubed zucchini in salted water until slightly tender.
In a large bowl, mix together sour cream, cream of chicken soup, chicken breast.
Add sautéed mixture and drained zucchini and stir well.
Add 1/2 cup seasoned whole croutons and stir all together.
Spread in greased (with butter) 9x9 inch casserole dish.
1-1/2 cup crushed croutons (spread over top of casserole and drizzle 3 tbsp melted butter over croutons).
Bake at 350 for approximately 40 minutes
Image from sxc.hu