Chicken Zucchini Casserole
rec.food.recipes/Dancer/1999
Serves: 6-8 people

4 cups cooked chicken or turkey, cubed
6 cups zucchini, diced
1 cup onion, diced
1 cup carrots, shredded
1 can cream of chicken soup
8 oz. sour cream
1/8 tsp. garlic powder
1 pkg. stuffing mix
1/2 cup butter
1 cup cheddar cheese, grated

Preheat oven to 350.

Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.

Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth. Add zucchini, onion, and chicken; mix. Spread chicken mixture in a greased 9x13-inch casserole.

Melt the butter in a skillet, add stuffing mixture and toss well to coat with butter.

Sprinkle over chicken mixture and bake for 1 hour. Casserole should be golden brown and hot!