 | | Zucchini And Turkey Casserole |
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| 4 c. chopped leftover chicken or turkey6 c. diced unpeeled zucchini1 c. onion diced1 c. shredded carrots1 can (10 1/2 oz.) cream of chicken soup undiluted1 ctn. (8 oz.) sour cream1/8 tsp. garlic powder1 pkg. chicken flavor stuffing mix1/2 c. butter1 c. Cheddar cheese, grated (optional) |
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| Instructions |
| Combine zucchini and onion in medium saucepan, add water to cover and bring to boil. Boil in medium saucepan, add water to cover and bring to boil. Boil for 5 minutes, drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini, onion and chicken; mix. Spread in buttered 13 x 9 inch baking dish. To prepare topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle stuffing over casserole. Top with cheese, if desired. Bake at 350 degrees for 1 hour or until golden brown. Yield: 6 to 8 servings. |
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