Ingredients:
2 1/2-3 lbs chicken
2 lbs yellow squash, cut into 1/4 inch slices
1/2 cup broth, more if needed
2 large carrots, shredded
1 medium onions, chopped
1 (8 ounce) cartons sour cream
1 (10 1/2 ounce) cans cream of mushroom soup
salt and pepper
1/2 cup chicken flavor stuffing mix
1/4 cup butter, melted
Directions:
Cook chicken, cool and remove from bone.
Bring squash to boil in broth and cook 8 minutes.
Drain and combine all vegetables.
Combine sour cream, soup and salt and pepper.
Add chicken and veggies.
Spoon into lightly greased 9×13″ baking dish.
Combine stuffing and butter.
Sprinkle over casserole.
Bake at 350 for 25 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.