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.