2 c. cooked chicken cut into pieces
6 to 8 c. med. sliced zucchini
1/4 c. chopped onion
1 c. sour cream
1 c. grated carrots
1/2 of a 14 oz. bag of Pepperidge Farms Herb Stuffing crumbs
1/2 c. butter
1 can cream of chicken soup

Mix stuffing crumbs with butter and place half of stuffing mixture in bottom of 7x11 inch baking dish. Cook zucchini and onions in water until just soft. Drain and layer over stuffing. Mix soup and sour cream and pour over zucchini. Sprinkle grated carrot over soup mixture, then layer chicken over that. Top with remaining stuffing. Bake at 350 degrees for 30 to 40 minutes. Can be made ahead and frozen.