6 cups zucchini, chopped
¼ cup onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup sour cream
2 12.5-oz. cans chicken, drained
1 cup butter, melted
2 boxes Stove Top chicken stuffing
Shredded cheese
Sauté zucchini, onion and carrots in a little olive oil until soft. In a large bowl, mix soup, sour cream and chicken together. When veggies are soft, add to bowl and stir.
In a separate bowl, mix stuffing with melted butter. Prepare a 9x13 pan with cooking spray. Layer half the stuffing, then chicken and veggie mixture and top with the other half of the stuffing. Bake at 350 degrees for 25-30 minutes. Top with shredded cheese and put back in oven until cheese is melted. Serve as is or over rice.
NOTES: Add more onion if your family likes it, like our test kitchen cook and editor, Cally Peterson, does!
RECIPE by the Mike and Sara Steier family, Roughrider Electric Cooperative
