Chicken, Zucchini and Stuffing Casserole

I have a little counter top oven for times I'm just making something small or when I don't want to heat up the big oven because it's hot outside. It came in handy the other day for this Chicken, Zucchini and Stuffing Casserole. I had yellow zukes from my planter, a green one from my son's garden and have had this recipe saved for just such an occasion... It was well worth the wait:@)

Now, I'm sure this is ~amazing~ with 3/4 C butter...
But I chose to cut back a bit and used 1/4 C butter and 1/2 C water. 

Just may have saved myself from adding one more dimple to my butt:@) 

I've added the sausage label, I think you could easily sub any type of sausage in this recipe.

Chicken, Zucchini and Stuffing Casserole-adapted from Taste of Home
1 package (6 oz) chicken stuffing mix
3/4 C butter-I subbed some water
3 C diced zucchini, approx two 8" good sized ones-aim for around  1/4-1/2" dice
2 C cooked chicken
10 oz can cream of chicken soup
1 medium carrot, shredded
1/2 C chopped onion
1/2 C sour cream

1. Mix stuffing and butter (and water if using) in large bowl. Set 1/2 C aside.
2. Add and mix everything else. Pour into sprayed 11 x 7 baking dish.
3. Sprinkle with reserved stuffing.
4. Bake at 350 degrees for 40-45 minutes or until golden and bubbly.

Eat well and have a happy day:@)

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Full Plate Thursday