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.