"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken & Zucchini Casserole Recipe

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This recipe for Chicken & Zucchini Casserole, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treesa & Tracy Ryan
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 c. sliced unpeeled zucchini
1 c. carrots, shredded
1/4 c. onion, chopped
1 cube margarine or butter
1 can cream of chicken soup
1 (16 oz.) container sour cream
1 (10 oz.) pkg. Stove Top stuffing
5-6 chicken breasts

Directions:
Directions:
Cook chicken in seasoned water. When cooled, cut into cube size pieces. Boil vegetables for 5 minutes in salted water; drain. Mix soup and sour cream and add to vegetables. Add butter/margarine to seasoned stuffing mix, mix well. Layer vegetables, chicken and stuffing mix in a casserole dish. Bake at 350 for 30 minutes.

 

 

 

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