Zucchini Casserole

Zucchini Casserole:

1 box (6 oz) Stove Top chicken stuffing
3/4 c butter, melted
3 c zucchini, shredded (about 2 medium zucchini)
1 medium carrot, shredded
1/2 c onion, chopped
1 can condensed cream of chicken soup
1/2 c sour cream
1/2 c milk
(optional) 2 c chicken, cooked and shredded

Melt the butter and combine with the stuffing mix. Add the zucchini, chicken (if using), carrot, and onion. Stir in chicken soup, sour cream and milk. Pout into a greased 9x13 pan.

Bake at 350* for about 1.5 hours, until golden brown and bubbly.

Makes about 6 servings.

Can be frozen. From frozen state: cook for about 2 hours instead of 45 minutes.