1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
6 c. sliced zucchini
1/4 c. chopped onion
2 tbsp. water
1 (8 oz.) carton commercial sour cream
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 c. grated carrots
1 (8 oz.) pkg herb-seasoned stuffing mix
1/2 c. butter, melted

Wash and dry chicken parts. Place in flat microwave baking dish. Cover with waxed paper. Microwave at high 8 to 9 minutes. Rearrange chicken pieces, if necessary. Cover and microwave at high 8 to 10 minutes. When cool, remove meat from bones and cut into small pieces.

Combine zucchini, onion, and water in a 2-quart microwave casserole. Cover with plastic wrap. Microwave on high 5 to 7 minutes. Let stand, covered. Drain, if necessary.

Combine sour cream and soup in a bowl. Add carrots, chicken, and cooked vegetables.

Combine stuffing and melted butter. Divide half the stuffing mix between two 8- inch baking dishes. Spread half of the chicken mixture over stuffing in each dish. Top each with remaining stuffing mix. Microwave at high 10 to 12 minutes or until heated through. Let stand, covered with waxed paper, 2 to 3 minutes before serving. Yield: 8 to 12 servings.

NOTE: This can also be prepared in a 9x13 inch dish for 8-12 servings. For 6 servings, wrap, label, and freeze one 8-inch casserole for use later.