2 c. cooked cubed chicken
5 c. chopped zucchini
1/4 c. chopped onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb stuffing mix
1/2 c. melted butter

Cook squash and onion in boiling salt water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion.

Combine melted butter and stuffing mix. Place half of the stuffing mix in bottom of casserole dish. Layer on 1/2 of zucchini mixture. Layer of chicken and rest of zucchini mixture. Top with remaining stuffing mixture. Bake at 350 degrees for 30 minutes.