2 1/2 c. zucchini slices (1/4 inch thick)
2 c. cut up cooked chicken
1 can condensed cream of chicken soup
2 tbsp. milk
1/8 tsp. nutmeg
1 c. Bisquick
1/4 c. grated Parmesan cheese
1 egg
1 tsp. parsley flakes
1/4 c. butter, melted

Preheat oven 350 degrees. Arrange zucchini in 8 inch square baking dish. Top with chicken. Mix soup with milk and nutmeg. Spread over chicken. Mix Bisquick, cheese and egg until crumbly; sprinkle over chicken mixture. Sprinkle with parsley, drizzle butter over. Bake until golden brown, 25-30 minutes. Serves 4-6.