hosted by Laverne Diede & Rhonda Fitterer
Chicken Zucchini Casserole
- 1 package (6 oz.) Stove Top Stuffing mix
- 1/2 cup butter, melted
- 4 cups diced zucchini
- 3 boneless chicken breasts, cooked and diced
- 1 can Cream of Chicken soup
- 1/2 onion, chopped
- 1/2 cup sour cream
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish; set aside. In a large bowl, mix stuffing mix and melted butter; reserve 1/2 cup for topping. Add chicken, zucchini, onion, soup, and sour cream to stuffing mix, mix well. Pour mixture into baking dish; sprinkle rest of stuffing mix over casserole. Bake for 40-50 minutes until hot and bubbly.
Mandarin Orange Zucchini Bread
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 1 tsp. cinnamon
- 1 can (11 oz.) mandarin oranges, drained
- 3 cups flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 cups peeled shredded zucchini
- 2 tsp vanilla
Preheat oven to 325 degrees. Grease and flour 2 large loaf pans or 4 mini loaf pans; set aside. Mix all ingredients in the order given; mix until well combined. Pour batter into loaf pans; bake for 1 hour, or until knife comes out clean.
