Chicken Zucchini Casserole
Source of Recipe
Terri B.
Recipe Introduction
In one word, scrumpdillicious.
List of Ingredients
6 ounces stuffing mix
3/4 cup butter, melted
3 cups zucchini, diced
2 cups cooked chicken, cubed (I used the leftover sticky chick)
10 3/4 ounces condensed cream of chicken soup, undiluted (I used the 98% fat free store brand)
1 medium carrot, shredded
1/2 cup onion, chopped
1/2 cup light sour creamRecipe
1. Heat oven to 350. Grease a 2-quart baking dish. (I used butter-flavored cooking spray.)
2. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping.
3. Add remaining ingredients to larger amount of stuffing mixture. (I mixed in all the veggies and meat, then added the soup and sour cream.) Transfer to prepared baking dish. Sprinkle with reserved stuffing mixture.
4. Bake, uncovered, for 40-45 minutes or until golden brown and bubbly.
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