Zucchini Casserole 84 Recipe

  • 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
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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