For this recipe, I used as much zucchini as I could fit into my skillet. I sauteed it in canola oil along with a summer squash, a whole onion and the carrots. After veggies were tender, I seasoned with salt, pepper, garlic powder, and a salt free blend. To the veggies, I added four shredded chicken breasts, cream of celery soup and the sour cream. I only used a little over a half stick of margarine to mix with the stuffing mix. I sprinkled the stuffing mix on top of the entire casserole because I neglected to read the rest of the directions. I really think that layering the stuffing mix would improve the taste. I also recommend making this casserole early in the day or the day before. It just always tastes better after flavors have had a chance to blend.
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For this recipe, I used as much zucchini as I could fit into my skillet. I sauteed it in...