An easily put together and very satisfying way to use up some of that extra zucchini at the end of summer. It’s a wonderful carry along for that pot luck supper, church picnic, or barn raising dinner, and a great tasting way to get your kids to eat more vegetables.
Make sure to shred and freeze or dehydrate some of that surplus zucchini so you can have this colorful casserole in the cold months ahead.
Chicken Zucchini Casserole
- 1 package of stuffing mix
- 3/4 cup butter
- 2 cups boiled cut up chicken
- 3 cups zucchini, shredded
- 1 large carrot, shredded
- 1/2 cup onion, chopped
- 1 can cream of chicken soup, undiluted
- 1/2 cup sour cream
Combine stuffing mix and butter. Set aside 1/2 cup for topping. Add chicken, zucchini, carrot, onion, soup and sour cream to remaining stuffing mix. Put in a 2-quart baking dish and sprinkle with reserved stuffing mix. Bake uncovered at 350 degrees for 40 – 45 minutes.
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