Chicken Zucchini Casserole

I am not a huge zucchini fan, but I actually really like it in this dish. I am so glad I found a way I actually enjoy eating it. (This is also the only way my kids can gag it down, haha!) Anyway, this casserole is super easy and I have enjoyed it the few times I've made it.

INGREDIENTS

• 
  1 (6 ounce) package chicken stuffing mix
• 1/2 cup butter (melted)
• 4 medium zucchini (diced)
• 3 boneless skinless chicken breasts (cooked and cubed)
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 onion (diced)
• 1/2 cup sour cream

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
3. Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
4. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
5. Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.

I like to use rotisserie chicken in this - not only is it convenient, but it's delicious as well. I also quickly brown the onions before tossing them in - I can't stand onions that aren't soft. :-) Anyway, if you are a casserole person, I definitely recommend this one.