Zucchini Casserole

My kids will tell you they hate zucchini but yet they love this casserole - go figure :)

• Ready In: 1440 hrs 20 mins
• Serves: 6

Ingredients

• 4  cups  chopped leftover  cooked chicken or 4  cups  cooked turkey
• 6  cups  diced unpeeled zucchini
• 1  cup onion, diced
• 1  cup  shredded carrot
• 1 (10 1/2ounce) can  cream of chicken soup, undiluted
• 1 (8 ounce) container sour cream
• 1⁄8 teaspoon garlic powder
• 1 (6 ounce) package  chicken flavor stuffing mix
• 1⁄2 cup butter
• 1  cup cheddar cheese, grated

Directions

1. Combine zucchini and onion in medium pan and add water to cover.
2. Bring to a boil and boil for 5 minutes, drain and cool.
3. Combine carrots, soup, sour cream and garlic powder in a bowl.
4. Add zucchini/onion and chicken and mix.
5. Spread in buttered 13-in. x 9-in. x 2-in. baking dish.
6. Topping: Melt butter in skillet, add bread stuffing and seasoning packet and toss well.
7. Sprinkle stuffing over casserole and top with cheese.
8. Bake at 350° for 1 hour or until golden brown.