1/2 (10 oz.) pkg. stuffing mix (no-MSG, e.g. Mrs. Cubbison's)
1 tbsp. butter
2/3 cup de-fatted chicken stock
3 cups zucchini, cut into half-inch chunks (do quarter-rounds if using a large zucchini)
2 1/2 cups cooked chicken, cubed
1 (10 oz.) can chicken soup (low-fat, no-MSG, e.g. Campbell's Healthy Request)
1 medium carrot, shredded
1/2 large sweet onion, chopped
1/2 cup fat-free dairy sour cream

Preheat oven to 350°F.

In a large bowl, combine stuffing mix, butter and stock. Set aside 2/3 cup for topping. Add remaining ingredients and stir.

Transfer to lightly greased 2-quart casserole dish. Sprinkle reserved stuffing mixture on top.

Bake, uncovered, at 350°F for 40 to 45 minutes or until golden brown and bubbly.

Note: Cover with foil for last 10 to 15 minutes if necessary.

Serves 5 to 6.

Submitted by: Susan Funk