Zucchini Casserole

3 cups cut-up zucchini

2 carrots shredded

1 small onion

1 can cream of chicken soup

1/2 cup sour cream

1/3 cup melted butter

4 ounces Pepperidge Farm stuffing

1 ½ cups cooked chicken

 Cook zucchini, onion and carrot in a small amount of water for ~ 10 minutes.  Drain.  Mix melted butter with stuffing.  Add sour cream, chicken soup and chicken.  Mix and put in casserole dish.  Sprinkle top with stuffing.  Bake at 350 for 45 minutes.