This Amish zucchini and stuffing casserole, made with chicken, carrots, and onion, is a hearty, budget-friendly way to use the abundant summer zucchini from your garden or farmers market. Inspired by a favorite Amish family cookbook, this recipe is straightforward and comforting. Read on for the recipe and tips, and keep scrolling if you want a short note about Amish food habits at the end.
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Amish zucchini stuffing casserole (crockpot or baked)
marilynpeight
Pin Recipe
Ingredients
- 2 1/2 cups shredded zucchini undrained
- 1 1/4 cup shredded carrots
- 1/2 cup shredded or finely diced onion
- 1 1/2 cups shredded pre-cooked chicken
- 10.5 oz. cream of chicken soup undiluted
- 1/2 cup sour cream
- 1/3 teaspoon season all (Lawry’s salt)
- 1/3 teaspoon salt or to taste
- few dashes ground black pepper
- 6 oz. boxed chicken stuffing mix
- 6 tablespoons butter melted
- 1 1/2 cup shredded cheddar cheese *see note
Instructions
Crockpot/slow cooker method:
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Place the shredded zucchini, carrots, onion, and shredded cooked chicken in a large bowl. In a separate bowl, whisk together the undiluted cream of chicken soup, sour cream, and seasonings, then pour that mixture over the shredded vegetables and chicken.
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Melt 6 tablespoons of butter and stir it into the stuffing mix. Combine the stuffing with the soup mixture and the shredded vegetables and chicken. Fold in 3/4 cup of the shredded cheese.
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Transfer the mixture to a 3- or 4-quart crockpot. Cook on low for about 3 hours, or until heated through and the vegetables are tender to your liking. Sprinkle the remaining cheese on top, cover, and let it melt before serving.
Baked method:
Preheat oven to 350.
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Steam the shredded vegetables over boiling water for about 5 minutes, then drain well in a colander so excess moisture is removed.
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Mix the cream of chicken soup, sour cream, and seasonings in a medium bowl. Melt the butter and stir it into the stuffing mix. Combine the stuffing with the soup mixture, then add the steamed, drained vegetables, shredded chicken, and 3/4 cup shredded cheese. Stir gently to combine.
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Spread the mixture into a 9×13-inch baking dish, top with the remaining cheese, and bake for 20–30 minutes, until the casserole is heated through and the cheese is melted and bubbly.
Notes
Serve this casserole with crockpot creamed corn or pickled beets. For dessert try a fresh rhubarb pie or strawberry-filled cupcakes.
Ingredients: Carrots, zucchini, onion, chicken, cream of chicken soup, sour cream, salt, pepper, chicken stuffing mix, butter, and shredded cheese.
Note 1* Cooking times in the crockpot can vary depending on the unit and whether you prefer very tender or slightly crisp vegetables. When using the crockpot you do not need to pre-steam the vegetables; the slow, moist heat prevents them from drying out.
I mixed everything in the crockpot to save dishes, but you can mix in a separate bowl if preferred—this can make handling the ingredients easier before transferring to the cooker.
Note 2* Seasoning amounts are flexible. If you omit the Season-All, add salt to taste as needed.
If cheese takes longer than expected to melt in the crockpot, switch the cooker to low or warm until it’s fully melted. Adjust the cheese amount to your taste.
Note 4* Store leftovers in an airtight container in the refrigerator for 3–4 days.
About Amish food:
People often ask whether Amish communities eat processed or packaged foods. Practices vary among communities and families. In the old-order Lancaster Amish community I grew up in, many families bought items from local grocery stores or Walmart and enjoyed packaged treats alongside home-prepared foods. Preferences differed by household—some prioritized fresh fruit and salads while others served sweets and packaged snacks. You may see an Amish neighbor enjoying a hot dog or soda just like anyone else, depending on their family choices.
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