Best Summer Squash Chicken Casserole Recipes

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

SUMMER SQUASH CHICKEN CASSEROLE

Summer Squash Chicken Casserole image

This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
4 cups cubed cooked chicken breast
2 cups pattypan squash, halved
1 small onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese

Steps:

Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice. , Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.

Nutrition Facts : Calories 297 calories, Fat 11g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 633mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges