Wednesday, July 16, 2008

Zuchini Stuffing Casserole

2 lbs zucchini or yellow summer squash diced (about 7 cups)
1/4 c. chopped onion
1 can (10.5 oz) cream of chicken soup
8 oz. carton sour cream
1 c. shredded carrots
2 c. cooked, diced chicken
1 box stuffing mix according to directions

In large pan of boiling water cook zuchini and onion for 5-10 minutes or until crisp-tender.

In a large bowl combine soup, sour cream, chicken and carrots. Fold in zucchini and onions.

Spread half of stuffing in bottom of pan. Add zucchini mixture and then remaining stuffing. Bake at 350 for 25 minutes or until heated through.


Farm Girl said...

Hey! Do you still have zucchini coming out of your ears? If so, I'd be happy to take one off your hands!!!

Jackie said...

It has slowed down some, but is still coming. Call when you are on this side of town and you are welcome to some. By the way, is your corn ready?