CHICKEN AND ZUCCHINI CASSEROLE

3 cups herbed seasoned, cubed stuffing
1 cup water or chicken broth
3 Tbsp butter or margarine
4 small zucchini
¼ cup chopped onion
¼ cup butter
1 – 2 cups cubed/shredded cooked chicken
1 can cream of chicken soup
¼ cup shredded carrots
½ cup sour cream
½ cup shredded cheddar cheese
dash of pepper
1/8 tsp salt (if desired)

1. Make stuffing as directed using the one cup water/broth and the 3 Tbsps margarine. Set aside.
2. Slice squash and sauté squash with onions in 1/4 cup butter.
3. Combine squash/onion mixture, cooked chicken, soup, carrots, sour cream, cheddar cheese, pepper and salt in large bowl.
4. Put ½ of the stuffing mixture on the bottom of a 2 qt casserole dish.
5. Spread the squash/chicken mixture on top.
6. Top with remaining stuffing mixture and bake at 350 for 40 minutes

STOVETOP LOW CARB/KETO VERSION

2-3 medium zucchini sliced
1-2 Tablespoons butter
Onion powder
1 can chicken chunks, drained
1/2 cup plain nonfat Greek yogurt
1 teaspoon chicken bouillon paste mixed in 1/4 cup hot water
1/2 to 1 cup shredded cheddar cheese

Melt butter in large skillet.  Add zucchini slices. Sprinkle generously with onion powder. Cook about 10 mins, until softened.  Add chicken and heat 5 more minutes. Combine chicken bouillon paste with water until smooth. Stir in Greek yogurt and cheese until combined. Add to zucchini/chicken mixture in skillet. Stir to combine. Heat and stir until cheese is melted.