6 c. zucchini
1/4 c. onions, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
4 c. cooked chicken (or 1 whole chicken)
1 (8 oz.) pkg. herb stuffing mix
1/2 c. melted butter

Boil zucchini, carrots, and onions in salted water for 10 minutes and combine soup and sour cream. Stir in carrots and drain zucchini and onions. Stir in last bite size chicken. Combine stuffing with butter. Spread half mixture in bottom of baking dish, spoon in chicken mixture. Sprinkle other half of stuffing on top. Bake for 30 to 45 minutes at 350 degrees.