| | Directions | | Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil 5 minutes, drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl, add zucchini and chicken. Mix. Spread in buttered 9 x 13 pan. To prepare topping melt butter in skillet, add stuffing mix and seasoning packet. Toss well. Sprinkle stuffing over casserole. Top with cheese. Bake 1 hour at 350° or until golden brown. 6-8 servings. |
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| Ingredients | | - |  | 4 cups chopped leftover chicken or turkey |
| - | | 6 cups unpeeled zucchini, diced |
| - | | 1 cup onion, diced |
| - | | 1 cup shredded carrots |
| - | | 1 ounce sour cream |
| - | | 1 can undiluted cream of chicken soup |
| - | | 1/8 teaspoon garlic powder |
| - | | 1 package chicken flavored stuffing mix |
| - | | 1/2 cup butter or margarine |
| - | | 1 cup grated cheddar cheese |
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