Zucchini Casserole

2-3 medium zucchini, sliced

3-4 med-large carrots cut into sticks


1 box Chicken stove top stuffing

1 can cream of chicken soup

2 C. sour cream

2-3 C. cooked chicken (optional)

In a medium saucepan boil zucchini slices and carrot sticks in salt water. Drain.

Prepare stovetop stuffing as directed on the package, reserving 1/2 of the Stuffing crumbs for topping. Then add cream of Chicken soup and sour cream. Add the veggies (and chicken if desired) and stir together. Place in a greased 9X13 pan and sprinkle with reserved stuffing crumbs.  Bake at 350 degrees for about 30 minutes.


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