Follow these steps for perfect results
zucchini
sliced
carrot
grated
sweet onion
chopped
cooked chicken
diced
butter
melted
condensed cream of chicken soup
canned
sour cream
chicken broth
seasoned croutons
Slice zucchini 1/4 inch thick.
Blanch zucchini briefly in salted water until crisp-tender, then drain.
Melt 4 tablespoons of butter in a large skillet.
Sauté carrots and onions until tender, not brown.
Fold in condensed cream of chicken soup, sour cream, and about 1/2 cup of chicken broth and about 2/3 of the croutons.
Gently fold drained zucchini into the mixture.
Add more chicken broth until the mixture is juicy.
Place the mixture in a greased casserole dish.
Put remaining croutons on top.
Melt the remaining 2 tablespoons of butter and pour over the casserole.
Bake at 350 degrees for 30-40 minutes.
Expert advice for the best results
Add a pinch of garlic powder for extra flavor.
Use rotisserie chicken for convenience.
Top with shredded cheese before baking for a cheesier casserole.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with fresh parsley.
Serve with a side salad.
Serve with crusty bread.
Pairs well with creamy casseroles.
Discover the story behind this recipe
Classic American comfort food.
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