Zucchini Chicken And Stuffing Casserole - cooking recipe

Ingredients

7 cups zucchini, diced and unpeeled
1 onion, diced
water
1 1/4 cups shredded carrots (squeeze out any moisture with hands)
1 (10 1/2 ounce) can cream of chicken soup (undiluted)
1/2 teaspoon garlic powder (or to taste)
salt and pepper (optional)
1 (8 ounce) container sour cream
3 chicken breasts, cooked and chopped into 1-inch pieces (can use leftover turkey also)
1/2 cup butter
1 (6 ounce) package chicken flavor stuffing mix (I use Stove Top Stuffing mix for this)
2 cups grated cheddar cheese

Preparation

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
Boil for 5 minutes; drain and cool.
In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
Spread into prepared baking dish.
For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
Add in the stuffing mix (with seasoning pack) toss well.
Sprinkle over the top of the casserole.
Top with cheese.
Bake for 1 hour, or until golden brown.
Delicious!