4 halves split chicken, cooked
1 c. melted butter
6 c. zucchini, cubed
1 whole red onion, sliced thin
1 1/2 c. sour cream
2 cans cream of chicken soup
Salt & Pepper to taste
1 (8 oz.) pkg. Pepperidge Farm stuffing, blue pkg.

Cook zucchini with onion, boil only 5 minutes. Drain well and set aside.

Mix sour cream and soup; set aside. Mix stuffing with butter. Press 2/3 stuffing into bottom of 9"x13" pan. (Save 1/3 stuffing for top of casserole.) Place some soup mixture on bottom, then some chicken, some zucchini and onion and soup mixture; alternate until done and top with 1/3 stuffing. Bake at 350 degrees for 1/2 hour or until heated thoroughly.