Chicken Zucchini Casserole

I recently made a huge discovery. The past couple of weeks have been really hot - over 100 every day. I like to grill when it's that hot so that I don't heat up the house even more with the oven, but there are days when I just want something baked for dinner. Like pizza. I make pizza at least every other week. So I got out my pizza stone and cooked it on the grill. I had heard of other people doing it, and it worked great. I put it right over the flames (it was taking too long on indirect heat, and I had 3 pizzas to cook), and it didn't burn at all. Then I had a thought - why not "bake" other things on the grill? I bought several stones from Pampered Chef years ago and rarely used them. So far I've successfully cooked zucchini casserole (which my family loves so much they literally lick the pan - see recipe below), eggplant parmesan, and even a beef pot pie with leftover roast beef, veggies and gravy. I wasn't sure if that one would work out, since it had a pie crust on top, but it came out flaky and perfect. Who knew? I just periodically adjust the flames to get the right temperature and rotate it several times; it takes about the same amount of time to cook, maybe even less. Dave said I shouldn't do all my baking on the grill because it costs more for the propane. But on these super hot days, it's an awesome alternative.

Here's the Chicken Zucchini Casserole recipe from Taste of Home. I made a few changes.

• 1 package (6 ounces) chicken stuffing mix
• 3/4 cup butter, melted (I use 1/2 cup butter and 1/4 cup milk)
• 3 cups zucchini, diced 
• 1 medium carrot, shredded
• 1-2 stalks celery, diced
• 1 small onion, chopped 
• 2 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup sour cream

Directions

• In a large bowl, combine stuffing mix and butter and milk. Set aside 1/2 cup for topping. 
• Saute the zucchini, carrot, onion and celery. Mix with chicken, cream of chicken soup, sour cream and remaining stuffing mixture.
• Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly. Yield: 6 servings.