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Chicken Noodle Zucchini Casserole

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  • 2 cans of chunk chicken
  • 34 zucchinis (about 3 cups shredded)
  • 23 cups chicken broth
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 5 tablespoons butter, melted
  • 1 tablespoon minced garlic
  • 1 can cream of chicken soup
  • 1 cup of frozen egg noodles
  • 6 slices of sourdough bread, cubed
  • 1 cup Honey Bunches of Oats Crunch O’s, crushed


  1. Preheat oven to 375 degrees
  2. Spray a 9 x 13 baking dish with nonstick spray.
  3. Drain chicken.
  4. Shred the zucchini.
  5. Cube the bread.
  6. In a large bowl, combine the chicken, shredded zucchini, bread, eggs, Greek yogurt, minced garlic, egg noodles, and chicken soup.
  7. Mix well and add about 2 cups of chicken broth. Continue mixing.
  8. If it looks a little dry, add an extra 1/2 to 1 cup of chicken broth.
  9. Transfer all of it to the casserole dish.
  10. Crush the cereal and sprinkle on top.
  11. Cover the dish with foil and bake for 25 minutes.
  12. Remove foil and continue baking for 10 more minutes.
  13. Remove from oven and allow to cool for several minutes before serving.
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