Zucchini Casserole

¼ c. chopped onion

6 cups sliced zucchini (you can use yellow or green)

1 can cream of chicken soup

1 cup sour cream

1 cup shredded cheese

1 pkg. herb stuffing mix crushed

2/3 to 1 cube butter melted

2 cups chicken, cooked and cubed, optional

Cook onion and zucchini in boiling water for 5-10 minutes.  Drain. Combine soup, sour cream, shredded cheese.  Add drained stuffing mix and melted butter.  Spread half stuffing mix on bottom of casserole and then add zucchini mixture and top with stuffing mix.  Bake 350 for 30 minutes