2 1/2 c. 1/4" thick zucchini slices
2 c. cut up cooked chicken
1 (10 3/4 oz.) can condensed cream of chicken soup
2 tbsp. milk
1/8 tsp. ground nutmeg
1 c. Bisquick
1/4 c. grated Parmesan cheese
1 egg
1 tsp. parsley flakes
1/4 c. melted butter

Arrange zucchini in 8"x8"x2" baking dish. Top with chicken. Mix soup, milk and nutmeg. Spread over chicken. Mix Bisquick, cheese and egg until crumbly, sprinkle over soup mixture. Sprinkle with parsley, drizzle with butter. Bake until golden brown, 25 to 30 minutes. 4 to 6 servings.