Chicken and Summer Squash Casserole recipe

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Ingredients

cooking spray
2 tablespoons unsalted butter
6 cups sliced yellow squash
2 medium onions, chopped
2 cups shredded cooked chicken breast
1 cup shredded sharp Cheddar cheese
16 saltine crackers, crushed
1 cup mayonnaise
3 large eggs
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
ground black pepper to taste
2 cups herb-seasoned stuffing mix (such as Pepperidge Farm®)
½ cup unsalted butter, melted
2 tablespoons chopped fresh parsley

Nutrition Info

614.8 calories
carbohydrate: 24 g
cholesterol: 163.7 mg
fat: 49.7 g
fiber: 3.6 g
protein: 19.2 g
saturatedFat: 18 g
servingSize: -
sodium: 705.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  2. Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.

  3. Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.

  4. Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.

  5. Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

Recipe Yield

8 servings

Recipe Note

This rich and saucy casserole is classic Southern comfort food and a great way to use leftover chicken or turkey. It's worth the indulgence!

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