{A.K.A. The one with the stuffing}
This casserole is fairly new to our repertoire. It’s super easy to pull together from things in your freezer/fridge/pantry. Ready?
- Cooked chicken, about 1 cup – this can be leftover shredded chicken from the crockpot, a rotisserie chicken from the grocery store, or raw chicken that you cube and fry in a pan quickly.
- Zucchini, about 1 cup – cut into wide-ish slices and then quarter each slice. You want bite-sized pieces, too small and they’ll be mushy.
- 1 can of corn, drained
- 1 box Stovetop cornbread stuffing, dry (Please note: you are not ‘making’ the stuffing. You are using it dry, straight from the box.)
- 1 can cream of whatever soup – seriously, use whatever flavor you have. I prefer mushroom.
- Sour cream, like my Cheesy Potatoes recipe, I just eyeball an equal amount of sour cream to the can of soup
- 1/2 cup butter, melted
- You can add any other ‘soft’ veggies you like – mushrooms, yellow summer squash, etc.
Preheat oven to 350*
Melt the butter and mix with the DRY stuffing mix. Set half aside to be your topping.
Mix the other half of the stuffing-butter mix with all the other ingredients in a large bowl. Put in a 13 x 9 pan and top with the reserved stuffing-butter mix. Bake 30-45 minutes, or until the zucchini is soft.
Enjoy!
Bonus!
This is a great way to use up zucchini from a garden, CSA box, or that you were gifted from a generous friend.