CHICKEN-AND-SQUASH CASSEROLE

CHICKEN-AND-SQUASH CASSEROLE image

Categories Chicken

Yield 6 servings

Number Of Ingredients 14

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2 pounds yellow squash, sliced
1 pound zucchini, sliced
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 (14.5-oz.) can diced tomatoes
4 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1 (8-oz.) container sour cream
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 cups soft, fresh breadcrumbs
3 cups (12 oz.) shredded sharp Cheddar cheese
1/3 cup (1 1/2 oz.) shredded Parmesan cheese

Steps:

1. Preheat Oven to 350 degrees 2. In a large skillet over medium-high heat, melt 1/2 cup butter. Add first 3 vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper and set aside. 3. Drain tomatoes well, pressing between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 9 x 13 casserole dish. Repeat layers twice. Top with Parmesan cheese. 4. Place in preheated oven and cook for 45 minutes.