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6 cups zucchini, diced
1 cup onion, diced
4 cups cooked chicken or turkey, cubed
1 cup carrots, shredded
1 can cream of chicken soup
8 oz. sour cream
1/8 tsp. garlic powder
1 pkg. chicken stuffing mix
1/2 cup butter
1 cup cheddar cheese, shredded
Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream, & garlic powder in a large bowl; stir until smooth. Add zucchini, onion, and chicken; mix. Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add stuffing mixture and toss well to coat with butter. Sprinkle the stuffing mixture over chicken mixture and bake for 50 to 60 at 350°; top with shredded cheddar cheese the last 10 minutes of cooking. Casserole will be hot and bubbly.
1 cup onion, diced
4 cups cooked chicken or turkey, cubed
1 cup carrots, shredded
1 can cream of chicken soup
8 oz. sour cream
1/8 tsp. garlic powder
1 pkg. chicken stuffing mix
1/2 cup butter
1 cup cheddar cheese, shredded
Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream, & garlic powder in a large bowl; stir until smooth. Add zucchini, onion, and chicken; mix. Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add stuffing mixture and toss well to coat with butter. Sprinkle the stuffing mixture over chicken mixture and bake for 50 to 60 at 350°; top with shredded cheddar cheese the last 10 minutes of cooking. Casserole will be hot and bubbly.