Creamy Lemon Chicken and Zucchini

This chicken dish is probably one of our all time favorite meals. We all LOVE it and it is really easy to make...so we typically have it every couple weeks. I also love zucchini and we haven't had it in a long time so I've been in the mood! This is the way I remember my mom making the squash we had in our garden when we lived in NY and it's delicious - not necessarily healthy - but delicious. Even Mike, who was very skeptical the first time I made it (and doesn't like cooked veggies much), will eat zucchini this way.

Creamy Lemon Chicken over Rice (or Noodles)
Ingredients:
2 c. cooked, diced chicken (I use canned chicken)
1 can cream chicken soup (I always use 98% FF in my recipes and it tastes just as good)
1/4 c. mayonnaise
2 T. lemon juice
1 t. onion salt
1 t. garlic powder
1/4 c. sour cream
hot cooked rice, egg noodles, etc.

Directions:
* Cook rice or noodles as directed (we prefer rice).
* Cook remainder of ingredients, EXCEPT sour cream, until just boiling.
* Remove from heat and add sour cream.
* Serve over rice or noodles.
See, so easy!

Here is how I prepare the zucchini:
Preheat oven to 425. Cut 2-3 zucchini in thin slices and arrange evenly in baking dish. This is a great job for your happy-helper :-)!
Place thin slices of butter on top (you don't need tons, but it's all a matter of preference). Sprinkle generously with garlic salt, Parmesan cheese, and pepper. (tonight I prepared 3 large zucchini so I layered half the slices, sprinkled and did a little butter - then layered the rest and repeated)
Cover with foil and bake for 15-20 minutes (until center of zucchini is becoming more clear looking). Uncover and bake 5 more minutes.