Tuesday, June 23, 2009

Zucchini Chicken Bake

I don't mean to incite panic here, I really don't. But you guys do realize that in just a few short weeks, a new crop of zucchini and summer squash is going to be coming off your neighbor's garden, right? And when they lovingly deposit it on your front porch, you're going to get all excited about freezing the surplus and imagine all those wonderful recipes you're going to use it in throughout next winter, yes? (Here's where the panic's about to set in) I bet if you go look in the freezer right now, you'll find that you still have most of LAST year's crop in there. Go ahead; go look.

We're going to need to use that up, buttercup. And pronto.

Before I continue on with this recipe, I'll admit to you that I have had an ongoing love affair with boxed stuffing mix since the very first time I tasted it. I make my own stuffing at Thanksgiving, of course, but most other times stuffing is called for, I'm using the boxed stuff(ing) because it calls to me. In fact, each time I start a new diet, Stovetop Stuffing is my last guilty pleasure the night before. Isn't that crazy?

I used a mix of shredded yellow squash and zucchini here but you can use all of either one or a combination as well. If you're using frozen squash, thaw and drain well.

Zucchini Chicken Bake

3 Tbsp butter
3 Tbsp olive oil
1/2 onion, diced
2 carrots, peeled and shredded
salt and pepper
pinch of crushed red pepper flakes
6 cups shredded zucchini or yellow squash
1/3 cup all-purpose flour
2 cups chicken broth
1/2 tsp poultry seasoning
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
2 Tbsp fresh parsley, chopped
1/2 cup milk
1 cup sour cream
1 (6 oz) package of cornbread stuffing mix
2 cups cooked chicken, diced

Preheat oven to 350 degrees. Prepare 9x13 baking dish with cooking spray.

In large skillet, melt butter and olive oil over medium heat. Add onion and carrots, season with salt, pepper and crushed red pepper flakes. Saute for 4-5 minutes to soften vegetables then add zucchini. Season again with salt and pepper and cook 8-10 minutes. Sprinkle flour over all and cook for another 2-3 minutes, stirring frequently. Add in chicken broth and bring to a boil. Reduce heat and simmer to thicken. Add in poultry seasoning, garlic powder, onion powder, paprika and parsley and simmer for another minute or two. Stir in milk. Remove from heat.

In a large bowl combine sour cream, cornbread stuffing mix and cooked chicken. Add in sauteed vegetables and combine thoroughly. Pour all into prepared baking dish and place in oven. Bake for 30-40 minutes or until bubbly and brown.


Jen @ MyKitchenAddiction.com said...

Mmm... this looks wonderful! I am growing zucchini and squash in my garden, so this recipe will be perfect.

Mags said...

Jen: Next year, I keep telling myself, I'll grow zucchini. I'm hoping to get the bumper crop from friends' gardens this year.

Lara said...

My kids actually really like it when zucchini season rolls around and they get lots of creative new zucchini dishes. This one looks yummy!