Best Hearty Tex Mex Squash Chicken Casserole Recipes

MEXICAN SUMMER SQUASH CASSEROLE

Mexican Summer Squash Casserole image

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

Provided by Cassy

Categories Side Dish Vegetables Squash Summer Squash

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
1 pound peeled zucchini, quartered lengthwise and sliced
2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
2 (4 ounce) cans chopped green chile peppers, drained
⅔ cup finely chopped onion
1 teaspoon salt
¼ cup all-purpose flour
¾ cup mild or medium salsa
1 tablespoon finely sliced green onion, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
Garnish with green onions just before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g

CHICKEN AND SUMMER SQUASH CASSEROLE

Chicken and Summer Squash Casserole image

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!

Provided by lutzflcat

Categories Main Dish Recipes Casserole Recipes Chicken

Time 55m

Yield 8

Number Of Ingredients 14

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.

Nutrition Facts : Calories 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, Sodium 705.4 mg, Sugar 2.4 g

CHICKEN & SQUASH CASSEROLE

Chicken & Squash Casserole image

Adapted from a recipe in one of my books. This is a great autumn/winter casserole - very tasty and ever so healthy! I've given the directions for cooking in the oven but this can easily be done in a crock pot as well - just follow steps 2 and 3 and fling it all in the crock pot, cooking on low for 8 hours.

Provided by Wendy-Bob

Categories Stew

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 chicken breasts
1 carrot
1 medium onion
1/2 butternut squash (peeled)
1 tablespoon sage
chicken stock cube
water
1/2 cup cashew nuts (optional)

Steps:

Preheat an oven to 190c.
Chop everything up - the chicken and onion, cube the squash and slice the carrotts. If you're using the cashews chop these up as well.
Using some 1 cal spray (or olive oil if you prefer), brown the chicken and soften the onion, squash and carrot for approximately 5 minutes.
Transfer into a casserole dish, add the sage and stock cube. Fill with water until everything is nearly covered.
Cook in the oven for 45mins to an hour or until everything is cooked and tender.
Stir through half the nuts (if using).
Plate up and garnish with remaining nuts.

TEX-MEX SUMMER SQUASH CASSEROLE

Tex-Mex Summer Squash Casserole image

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Steps:

Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.