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1/2 cup carrots thinly sliced
3 cups zucchini or summer squash, cut in 1/2 -inch cubes
1/4 cup butter or margarine
1/4 cup flour
1 cup milk
1 1/2 cups seasoned stuffing mix
1 cup sour cream
1 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups chicken cubed cooked
1 cup celery thinly sliced
1 cup mushrooms sliced
2/3 cup onions finely chopped
Freshly grated nutmeg (optional)


Preheat oven to 350°. Grease a shallow 1 1/2 -quart baking dish. In a 3-quart saucepan over medium heat, cook carrot in boiling unsalted water for 5 minutes. Add squash and cook 5 minutes longer or until crisp-tender. Drain in a colander; set aside. In the same 3-quart saucepan over medium heat, melt butter or margarine. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Remove from heat. Stir in 1 cup of the stuffing mix, sour cream, salt and pepper. Gently stir in chicken, carrot, squash, celery, mushooms and onion until blended. Transfer to baking dish. Sprinkle top with nutmeg and remaining 1/2 cup stuffing mix. Bake for 25 minutes or until mixture is bubbly and the top is lightly toasted.