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

Slightly cook zucchini; saute onion. Arrange zucchini in 8 x 8 x 2 inch baking dish. Top with chicken. Mix soup, milk, and onion; spread over chicken. Mix Bisquick, cheese, and egg until crumbly; sprinkle over soup mixture. Sprinkle with parsley and drizzle butter over all. Bake at 350 degrees for 10 minutes. You could use broccoli in place of zucchini.