Total Calories: 614
Preheat oven to 350°. Grease a 1 1/2 -quart shallow 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 vegetables are crisp-tender. Drain in a colander set aside.
In 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, mushrooms 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 top is lightly toasted.
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