Garden Zucchini-Chicken Casserole

     So I'm always looking for new ways to use up all of our garden Zucchini. We are getting a little sick of Zucchini and let me say, this recipe is perfect and you don't even notice the zucchini!  I will definitely make this all winter long with our frozen zucchini :)

Ingredients:

Recipe adapted from The Six Sisters Stuff

1 Tbl. olive oil

1/2 c. onion, diced

4 c. zucchini, diced (I left skin on)

salt and pepper

garlic powder

2 chicken breasts, cooked and shredded

1 can cream of chicken soup

1 c. sour cream 

1/2 c. milk

1 c. cheddar cheese, shredded 

1 (8 oz.) pkg. stuffing mix 

1 stick butter, melted

Step 1: Heat olive oil in a medium skillet over medium heat.  Add the onion and zucchini and saute until tender, about 5-8 minutes; season with salt, pepper, and garlic powder. 

Strep 2:  Meanwhile, combine the cream of chicken soup, sour cream and milk.  Add the shredded chicken, shredded cheese and cooked zucchini mixture.  

Step 3:  Combine the stuffing mix with melted butter.  Spread half of the stuffing mix into the bottom of a 9x13 casserole dish.  Cover with soup mixture and spread evenly.  Sprinkle the remaining stuffing mix over the top.  

Step 4: Bake, uncovered, at 350 degrees for 30 minutes.  Serves: 6-8