Zucchini Casserole

I got this recipe from a girl that I used to work with. It frequents our table when people keep giving us their overabundance of zucchini from their garden. But it's so good that I've bought zucchini from the grocery store to make it. Super easy and seriously delish!

Zucchini Casserole
2 lbs. zucchini (I've used yellow squash too)
1 chicken breast cooked and shredded
1/2 cup chopped onions
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg seasoned stuffing mix
1/2 cup butter
1 cup grated cheddar cheese

Slice zucchini and cook in boiling, slightly salted water for about three minutes. Drain and put in mixing bowl. Mix cream of chicken soup and sour cream. Add zucchini along with onion, carrots and chicken. In separate bowl mix stuffing mix and melted butter. Spread half of the stuffing mix in the bottom of the baking dish. Add zucchini mixture then top with remaining stuffing mix. Bake at 350* for 25-30 minutes. Sprinkle cheese on top and bake an additional 5 minutes. 8 servings= 14.5 WW SP

Enjoy with a side of rice pilaf and a veggie (we prefer asparagus).