Jana's Zucchini casserole

 4 cups chopped zucchini
3/4 cup sliced carrot
1/2 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
1-2 cups cooked chicken
1 package Stove Top stuffing (chicken flavor)
4 tablespoons butter.

saute carrots and onion in butter then add zucchini.  Stir and cook a little bit. Stir in soup, chicken, sour cream, 1 cup stuffing.  Pour into a 9x13 pan.  Sprinkle the rest of the stuffing on top.  You can add cheese to the top if you want to.  Bake at 350° for 20 minutes.

Summer Squash Casserole

6 cups shredded zucchini
1 cup shredded carrots
1/4 cup chopped onion
1 can cream of chicken
3 cups seasoned stuffing
1 cup sour cream
1/2 cup melted butter

Cook squash and onion in boiled, salted water for 3-5 minutes. Drain well. Combine sour cream and soup. Stir in carrots and then drained squash and onion. Combine butter and stuffing and spread 1/2 of it on bottom on baking dish. Spoon vegetable mixture over top and then top with remaining stuffing mixture. Bake at 350 degrees for 25 minutes. Makes about a 9x9 pan full.

Chicken Enchilada Casserole

4 boneless, skinless chicken breasts, cooked and cubed
2 10-¾ ounce cans cream of chicken soup
¾ cup milk
1 10-½ ounce package tortilla chips
4 ounce can green chilies, drained
1 cup shredded Cheddar cheese

Directions:
1. In a large mixing bowl, combine chicken, soup and milk together; set aside.
2. In a lightly greased 13"x9" baking dish, layer tortilla chips, half of chicken mixture, green chilies and cheese.
3. Repeat layers ending with cheese.
4. Bake, uncovered, at 350 degrees F for 25 minutes or until cheese is bubbly.
5. While casserole is baking, prepare a tossed salad to serve with dinner. Makes 8 to 10 servings.
(from www.momswhothink.com)

Bowtie Apple Pasta

Approx. 1 1/2 boxes/bags of bowtie noodles

Half a tub of sour cream

1 can cream of chicken soup

Salt and pepper to taste (a lot of pepper)

A lot of cheese (a couple cups? Depends how cheesy you like it)

2 apples cut up in chunks

Add sour cream and cream of chicken to cooked hot noodles. Mix. Add salt and pepper. Mix. Add as much cheese as desired. Mix. Add apples. Mix. Enjoy!

Mexican Crockpot Dinner

5-6 frozen chicken breasts
2 10 oz cans green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream
1 cube chicken bouillon
Rice

Put frozen chicken breasts in crockpot. Mix enchilada sauce and cream of chicken soup and pour over chicken. Cook on low for 8-9 hours, or on high for 4-5 hours. 30 minutes before eating, cook rice and use 1 chicken bouillon cube. At this time also add the sour cream to the chicken in the crockpot. When rice is cooked add lime juice or fresh cilantro to taste. You can either serve the chicken over rice or put the rice and chicken in a warm flour tortilla like a burrito.