2 1/2 c. - 1/4 inch zucchini
2 c. cooked chicken, cut up
1 can cream of chicken soup
2 tbsp. milk
1/8 tsp. nutmeg
1 c. Bisquick
1/4 c. grated Parmesan cheese
1 egg
1/4 c. butter, melted
1 tsp. chopped parsley

Place zucchini in baking dish (8 x 8 x 2 inches). Top zucchini with chicken. Mix soup, milk and nutmeg and spread over chicken. Mix Bisquick, cheese and egg until crumbly and sprinkle over soup mixture. Sprinkle top with parsley and melted butter. Bake at 350 degrees or 25 to 30 minutes until golden brown.