Chicken Zucchini Casserole
|Broiler fryer chicken||1 , cut up|
|Sliced zucchini||6 Cup (96 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Commercial sour cream||8 Ounce (1 carton)|
|Canned cream of chicken soup||10 3⁄4 Ounce, undiluted (1 can)|
|Grated carrots||1 Cup (16 tbs)|
|Herb seasoned stuffing mix||8 Ounce (1 package)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Wash and dry chicken pieces.
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 casserole.
Cover with plastic wrap.
Microwave at HIGH 5 to 7 minutes.
Let stand, covered.
Drain if necessary.
Combine sour cream and soup in a bowl.
Add carrot, 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.