| Chicken-Zucchini Casserole 3 large Zucchini 1 cup grated Carrots 1 Onion- chopped 2 cups cooked Chicken, diced 6 Tbls. butter 1 can cream of chicken soup 3/4 cup Sour Cream 1 cup chicken broth 1-1/2 cups seasoned croutons Slice zucchini 1/4 inch thick. Blanch briefly in salted water until crisp/tender then drain. Melt 4 tablespoons of the butter in a large skillet and saute carrots and onions until tender, not brown. Fold in soup, sour cream and about 1/2 cup of the chicken broth and about 2/3 of the croutons. Gently fold drained zucchini into mixture. If the mixture seems a little dry then add more of the chicken broth until you get the right comsistency. The croutons will absorb some of the moisture as the dish cooks so you want the casserole to be nice and juicy before you put it in the oven. Place in a greased casserole and put remaining croutons on top. Melt remaining 2 Tbls. of butter and pour over the top. Bake at 350 degrees for 35-45 minut6es. |
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