2 c. zucchini or yellow squash, cut into 3/4 inch slices
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. dry bread crumbs
2 tbsp. butter
2 oz. mild Cheddar cheese, grated

Preheat oven to 375 degrees. Place well-drained zucchini or squash in shallow casserole dish. Mix chicken soup and sour cream in small bowl, then pour over vegetables. Top with layer of bread crumbs. Dot with butter and sprinkle with cheese. Bake about 15 minutes or until thoroughly heated.