Chicken and Zucchini Casserole
Prep Time: 45 mins
Ingredients
1 package (6 ounce) stuffing mix
1/2 cup butter, melted
3 medium zucchini, diced
3 Miller Poultry chicken breasts, cooked and cubed
1 can (10.75 ounce) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup cheddar cheese
1/2 cup sour cream or nonfat plain greek yogurt
Salt and pepper to taste
1/2 cup butter, melted
3 medium zucchini, diced
3 Miller Poultry chicken breasts, cooked and cubed
1 can (10.75 ounce) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup cheddar cheese
1/2 cup sour cream or nonfat plain greek yogurt
Salt and pepper to taste
Instructions
1. Preheat the oven to 350° and grease a 11×7-inch baking dish.
2. Combine stuffing mix and butter in a large mixing bowl. Set aside 1/2 cup to use later for the toppings. Add the remaining ingredients: zucchini, chicken, soup, carrot, onion, cheese and sour cream to the remaining stuffing mixture.
3. Add the mixture to the baking dish and sprinkle the extra stuffing mixture on top. Bake uncovered until the casserole is bubbly and golden brown (about 40 minutes). Enjoy!
2. Combine stuffing mix and butter in a large mixing bowl. Set aside 1/2 cup to use later for the toppings. Add the remaining ingredients: zucchini, chicken, soup, carrot, onion, cheese and sour cream to the remaining stuffing mixture.
3. Add the mixture to the baking dish and sprinkle the extra stuffing mixture on top. Bake uncovered until the casserole is bubbly and golden brown (about 40 minutes). Enjoy!
COOKING TIPS
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
| Chicken Pieces Description | Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
|---|---|---|
| Bone-In Leg Quarters Thighs Breast/Split Breast | 170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
| Boneless Thighs Breast/Split Breast Tender Strips | 165°F | 10-15 minutes 15-20 minutes 10 minutes |
| Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs | 180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
