Zucchini Casserole

• 3 whole chicken breasts, precooked and chopped in chunks (3/4 inch) or 4 c. chopped leftover chicken or turkey
• 6 c. diced, unpeeled zucchini
• 1 c. onion, diced
• 1 c. shredded carrots
• 1 can cream of chicken soup
• 8 oz. sour cream
• 1/8 tsp. garlic powder
• 1 pkg. chicken flavor stuffing mix
• 1/2 c. butter
• 1 c. grated Cheddar cheese (optional)

1. Combine zucchini and onion in medium saucepan; add water to cover and bring to a boil.
2. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix.
3. Spread in buttered 13 x 9-inch baking dish.
4. To prepare topping, melt butter in skillet; add bread stuffing and seasoning packet and toss well.
5. Sprinkle stuffing over casserole.
6. Top with cheese, if desired.
7. Bake at 350u0b0 for 1 hour or until golden brown.
8. Yields 6 to 8 servings.

chicken breasts, zucchini, onion, carrots, cream of chicken soup, sour cream, garlic powder, chicken flavor, butter, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289283 (may not work)