Rotisserie Chicken & Zucchini Casserole

1. Preheat your oven to 350 degrees and grease a 9x13 baking dish.
2. In a large bowl, melt the butter and then mix with the box of dry stuffing mix; set aside HALF of the mixture for topping the casserole later.
3. Add the pulled chicken, diced zucchini, cream of chicken soup and sour cream to the stuffing and mix well.
4. Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.
5. Bake, uncovered, in the middle rack for 35-45 minutes or until it's warmed through and golden brown on top.

  Feel free to add any other soft veggies to the mix that you'd like such as yellow squash, corn or mushrooms. There's NO need to cook the stuffing or follow any instructions on the box. Just mix the DRY stuffing with the melted butter.