Chicken and Zucchini casserole

• servings: 9x13 pan

Ingredients

3 chicken breasts

3 medium zucchini (cut into rounds and then quarters) should look like a little triangle

1 6oz box stove top chicken stuffing mix

1 stick or half a cup butter melted

1 10oz can cream of chicken soup

1/2 cup sour cream

5-6 cloves or garlic crushed

2 tsp montreal chicken seasoning (plus more to season chicken)

Directions

1.Preheat your oven to 350° F and grease a 9x13 baking dish.

2. Season and then pan fry chicken breasts until cooked through. Shred the meat either in a kitchen aid mixer with the whisk attachment or pull apart with 2 forks in a bowl (I did this method just fine).

3. In a large mixing bowl, melt the butter and then mix with the box of DRY stuffing mix; set aside HALF of the mixture for topping the casserole later.

4. Add the pulled chicken, diced zucchini, garlic, montreal seasoning, cream of chicken soup and sour cream to the stuffing and mix well.

5. Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.

6. Bake, uncovered, in the middle rack for 45 minutes or until it's warmed through and the top is golden brown.