CHICKEN ZUCCHINI CASSEROLE

CHICKEN ZUCCHINI CASSEROLE

Cathy Gray gave me this recipe.  When she told me about it I was excited to try it because it called for 6 cups zucchini.  We have so much zucchini right now.  It used 2 zucchini and I put in 2 yellow squash too.  This was so yummy!  My whole family loved it.  Plan on about 1 1/2-2 hours from start to finish. 

UPDATE: I have been eating this all week and LOVING it.  It taste really good reheated too.

Ingredients

3 chicken breasts, precooked, chopped in chunks (3/4 inch) or

4 cups chopped leftover chicken or turkey

6 cups diced unpeeled zucchini

1 cup diced onion

1 cup shredded carrots

1 can (10 3/4 oz) condensed cream of chicken sop

1 carton (8 oz.) sour cream

1/8 teaspoon garlic powder

1 package chicken flavor stuffing mix

1/2 cup butter

1 cup ( 4 oz) shredded cheddar cheese, optional

Directions

Combine zucchini and onion in medium saucepan, add water to cover (only put in about 1 cup of water) and bring to a boil.   Boil 5 minutes; drain and cool.

Combine carrots, soup, sour cream and garlic powder in large bowl.

Add zucchini/onion and chicken.

Mix

Spread in greased 13" X 9" baking dish.

For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well.

Sprinkle over casserole.

Top with cheese if desired.

Bake at 350 degrees for 1 hour or until golden brown.

Yield:   6-8 servings.