Stuffing Stuffed Zucchini Casserole.
Stuffing Stuffed Zucchini Casserole:
2 cups chopped zucchini
2 cups carrots
1 container cherry tomatoes (cut in half)
1 diced yellow onion
2 cups chopped broccoli
1 large tub of sour cream
2 packages of corn bread stuffing mix (6 oz)
2 sticks melted unsalted butter
2 cans precooked chicken
Combine the veggies, chicken, sour cream, and half of the cornbread mixture with the butter. Spread it out into a greased (or olive oiled) casserole dish.
Top with the rest of the cornbread mixture. Bake until the top is brown and crispy, for about 45 minutes in a 400 degree oven.
Someone actually told me that they don’t ever eat vegetables, but these were amazing. (Score! Now, could it have been the Paula Deen amount of butter added in? Absolutely, but as long as they were warming up to veggies, I have no guilt.)
