#223 – Chicken Zucchini Casserole & Mandarin Orange Zucchini Bread

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.


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