Zucchini and Chicken
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)
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. .