with stove top dressing

This is Kathleen Walker’s recipe for garden-vegetable-casserole with stove top dressing (thanks Kathleen, for sharing). She has also shared her own sausage dressing that makes this casserole a taste delight!


2-3 cooked chicken breasts, cubed or cut into 1 inch chunks [I poach the chicken for 20 minutes in boiling water that just covers chicken.) Add bay leaf for flavor. Broth may be used in recipe below or frozen for later use.

1 small onion, chopped fine
1 clove garlic, finely chopped or grated
1 – 2 Tablespoon olive oil (EVOO)
½# baby carrots [or 1½ cup thick sliced large carrots]
3 medium potatoes, cut in 1 inch pieces
2 cups chicken broth
2 small zucchini squash, cut in 1 inch pieces
2-3 small crookneck squash, cut in 1 inch pieces
2 cans cream of chicken soup
1 8 oz. tub sour cream

A box of Stove Top dressing mixed with 1 cube melted butter [or about 4 cups leftover uncooked dressing from Thanksgiving that you’ve saved in the freezer] See Kathleen’s Sausage Dressing recipe that is ABSOLUTELY scrumptious(HERE) .
Sauté onion in EVOO for 2 minutes or until onions start to go limp,(butter can be used optional) then add garlic and cook 2 minutes more. To this add carrots, potato pieces and chicken broth and boil for 6-8 minutes. Now add zucchini and crookneck squash and boil 3-5 minutes more.(I like my squash firmer so only cook it for 1 min) Vegetables will be mostly cooked but not mushy. Pour into large (11x14½) greased casserole dish. Combine chicken soup and sour cream and spoon over vegetables in casserole. Next, layer cubed chicken over creamed soup, then top with stuffing mixture. Bake at 350 degrees for 25-35 minutes. Serves 8-10.

This recipe is great with Kathleen's version of Sausage Dressing.

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