3 whole chicken breasts, pre-cooked, chopped in chunks or 4 c. chopped leftover chicken or turkey
6 c. diced unpeeled zucchini
1 c. onion diced
1 c. shredded carrots
1 can (10 1/2 oz.) cream of chicken soup undiluted
1 ctn. (8 oz.) sour cream
1/8 tsp. garlic powder
1 pkg. chicken flavor stuffing mix
1/2 c. butter
1 c. Cheddar cheese, grated (optional)

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.