Chicken Zucchini Casserole

By: Michelle Brownell

2 cups of diced cooked chicken
2 cups of diced fresh zucchini (peeled)
1 medium onion, chopped
1 pkg stove top stuffing
1 cube melted butter
1 can cream of chicken soup
16 oz sour cream
1 cup of chicken bouillon

Steam zucchini and onion until tender. Mix together seasoning mix from the stove top stuffing, soup, and bouillon and add zucchini, onion, and chicken. Mix crumbs with butter. Put ¾ of that in the bottom of a 9’ x13’ pan, sprayed with Pam. Fold sour cream into chicken mixture and spoon in over the crumbs. Sprinkle remaining crumbs on top. Bake at 350 degrees for 30 to 35 minutes.