Chicken Zucchini Casserole
For easier preparation, use a box of refrigerated cooked chicken and fresh zucchini from your garden.
1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
Preheat oven to 350°F (177°C). Grease a 1-quart baking dish.
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. Transfer to prepared baking dish. Sprinkle with reserved stuffing mixture.
Bake, uncovered, for 40 to 45 minutes or until golden brown and bubbly.
Preparation Time: 20 minutes
Bake Time: 45 minutes
1 serving (1 cup) equals 481 calories, 31 g fat (18 g saturated fat), 115 mg cholesterol, 1,174 mg sodium, 27 g carbohydrate, 2 g fiber, 21 g protein.