Zucchini Casserole

6 cups sliced zucchini
1/2 cup diced onions
1 cup grated carrots
1 cup sour cream
1 cup diced chicken
1 can Cream of Chicken soup
1 large package Pepperidge Farms Herb Stuffing Mix
1/2 cup melted butter

Bake 60 minutes or until it sets and browns. Cook zucchini, onions, and
carrots in salted water for 5 minutes. Drain, then mix vegetables with 1
cup sour cream, 1 can cream of chicken soup, and 1 cup diced chicken. Set
that aside, and then mix herb stuffing mix with 1/2 cup melted butter.
Pour vegetables into 9 x 13 pan and then sprinkle stuffing mix on top and
bake at 350 degrees for 60 minutes or until it sets and browns.

Note: Open soup and put in bowl and mix so that it will be smooth.

Salt and pepper if desired.

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