Chicken Zucchini Casserole

I am determined to waste nothing from the garden this year.  We just picked our first zucchini, had some carrots from a friend's garden, and an onion from the farmer's market.  I found this recipe which turned out quite well with no adjustments other than a lack of measuring.  I used 3 small zucchini, a small package of sour cream, 2 chicken breasts, numerous small carrots, and a whole small onion.

Ingredients

• 1 (6 ounce) package stuffing mix
• 3/4 cup butter, melted
• 3 cups diced zucchini
• 2 cups cubed cooked chicken breast
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 medium carrot, shredded
• 1/2 cup chopped onion
• 1/2 cup sour cream

Directions

1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.