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2 1/2 c. zucchini slices
2 c. cubed chicken
1 can cream of chicken soup
2 Tbsp. milk
1/8 tsp. nutmeg
1 c. Bisquick
1/4 c. Parmesan cheese
1 egg
1 Tbsp. parsley
1/4 c. margarine, melted

Heat oven to 350 degrees. Arrange zucchini slices in an 8 x 8
x 2-inch baking dish. Top with chicken. Mix soup, milk and
nutmeg. Spread over chicken. Mix Bisquick, cheese and egg
until crumbly. Sprinkle over soup mixture. Sprinkle with
parsley. Drizzle margarine over top. Bake until golden brown
for 25 to 30 minutes. Serves 4 to 6.

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