6 or 7 med. zucchini, sliced 1/2 inch thick
2 c. shredded carrots
6 or 7 green onions, sliced (including tops)
2 tsp. butter
2 tbsp. water or chicken broth
3 1/2 c. herb seasoned croutons, divided
2 1/2 c. chicken broth
2 tbsp. flour or cornstarch
2/3 c. plain yogurt
2 1/2 c. baked chicken breast, cubed

Barely cook (parboil) zucchini in lightly salted water. Drain and set aside. In large saucepan, melt butter and lightly saute carrots and onions; add the water. Remove from heat and add 2 1/2 cups of the croutons.

In a medium saucepan, thicken chicken broth with flour or cornstarch. Add the yogurt and chicken; mix well. Gently fold zucchini and chicken mixture into the carrot mixture.

Pour mixture into an oiled 13 x 9 x 2 inch baking dish. Sprinkle with 1 cup of croutons and press lightly into mixture.

Bake in a 350 degree oven for 30 minutes or until brown. Serves 8 to 10. This recipe freezes well. If frozen, bake 1 hour at 350 degrees.