1 (14 oz.) pkg. Pepperidge Farm dressing
1/2 c. melted butter
1 can cream of chicken soup
1 c. sour cream
1 c. shredded Cheddar cheese
Salt and pepper to taste
Zucchini
Onions
Carrots
Broccoli
Green beans

Mix dressing and butter and add enough vegetable stock to moisten. Put 1/2 mixture in bottom of 9 x 13 inch pan. Mix soup, sour cream, cheese, and salt and pepper. Boil vegetables until tender (8 cups). Mix soup mixture and veggies together and pour into pan. Top with remaining dressing. Bake 30 minutes at 350 degrees, uncovered. Can make day ahead and refrigerate and bake longer.