| Zucchini-chicken Casserole |
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6 c. diced zucchini
1 can cream of chicken soup
1 c. boneless chopped chicken
1 c. sour cream
1 c. shredded carrots
1 stick oleo, melted
8 oz. Stove Top herb dressing (may
use chicken flavored)
2 1/2 c. diced onion (can use less) |
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| Instructions |
| Cook zucchini and onions 5 minutes; drain. Mix soup, chicken, sour cream and carrots with zucchini mixture. Mix melted oleo with dressing. Put 1/2 of the stuffing in a 9x13 inch baking dish, then add vegetable mixture. Top with rest of the stuffing. Bake at 325 degrees for 25 minutes.
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