Zucchini Casserole

• 3 whole chicken breasts, cooked

• 6 cups diced unpeeled zucchini

• 1 cup onion

• 1 cup shredded carrots

• 1 can (10 1/2 oz.) cream of chicken soup

• 1 container (8 oz.) sour cream

• 0.125 teaspoon garlic powder

• 1 package chicken flavor stuffing mix

• 0.5 cup butter

• 1 cup Cheddar cheese

Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes";@ drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken";@ mix. Spread in buttered 13x9 inch baking dish. To prepare topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350 for 1 hour or until golden brown. Yield 6-8 servings. Posted to MC-Recipes by L979@aol.com on Jul 21, 1997