4 to 6 c. chopped zucchini (other squash may also be used)
1 can cream of chicken soup
1 (8 oz.) sour cream
1 box Stove Top stuffing
1 stick butter
1 onion, chopped
2 sticks celery, chopped

Mix sour cream and soup and set aside. Melt butter and pour over stuffing (mixed with both bags). Parboil zucchini, onion and celery until softened (10 minutes). Drain vegetables and mix with sour cream and soup and all but 1/3 cup stuffing mix in a greased casserole. Sprinkle with 1/3 cup stuffing mix and bake 25 minutes at 350 degrees.