#263 – Chicken Zucchini Casserole & Watermelon Salad

hosted by Laverne Diede & Rhonda Fitterer

Chicken Zucchini Casserole

1 6 oz. package Stove Top Stuffing Mix
1/2 cup butter, melted
4 cups diced zucchini
3 boneless chicken breasts, cubed and cooked
1 can cream of chicken soup
1/2 onion, diced
1/2 cup sour cream

Preheat oven to 350 degrees. In a large bowl, combine the stuffing mix and melted butter, (set aside 1cup of mixture of topping). In another bowl, combine zucchini, chicken, soup, onion and sour cream; mix together and add to the stuffing. Place zucchini mixture into a greased 9×13-inch baking dish. Sprinkle with reserved stuffing mix. Bake uncovered for 40-50 minutes or until golden brown.

Watermelon Salad

Balsamic Glaze
1/2 cup balsamic vinegar
1 tsp. honey

6 cups watermelon, seeded and cut into 1/2 inch bites
1 medium cucumber, sliced into rounds
1/2 cup crumbled feta cheese
1/4 red onion, sliced into half circles
1 Tbsp. lime juice
2 Tbsps. chopped fresh mint, optional
1/2 tsp. kosher salt

In a small saucepan over medium-high heat, add the balsamic vinegar. Bring to a boil and then reduce heat to medium-low, stirring occasionally until the liquid is reduce by half. Add in the honey and stir to combine. Remove from heat, set aside. In a large bowl, add watermelon, cucumber, feta cheese, red onion, mint, and lime juice. Toss to combine. Top with salt and the balsamic glaze.


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