Chicken Zucchini Casserole
- 1 package (6 ounces) stuffing mix
- 3/4 cup butter, melted
- 3 cups diced zucchini
- 2 cups cubed cooke chicken
- 1 can (10-3/4 ounce) cream of chicken soup, undiluted
- 1 medium carrot, shredded
- 1/2 cup chopped onion
- 1/2 cup sour cream
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping.
Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture and mix well.
Transfer to a greased 2-quart baking dish.
Sprinkle with reserved stuffing mixture.
Bake, uncovered, at 350 degrees for 40-45 minutes or until golden brown and bubbly.
*NOTE* I do not set aside any stuffing for the topping. For topping I just use bread crumbs (seasoned or not dependig what I have). I also double the recipe, and it works fine. In a pinch, when I forgot I ran out of sour cream, I have used plain FF yogurt.