Chicken Squash Casserole

We had some yellow squash and onions we needed to use up from our weekly CSA box.  I threw this Chicken Squash Casserole together in no time thanks to some cooked chicken breast I had prepared a couple weeks ago during a freezer cooking session. 

Chicken Squash Casserole
1 can cream of chicken soup (cream of mushroom works well too)
1 cup of sour cream (I ran out and used cottage cheese, we liked it better)
2 pounds of yellow squash sliced (give or take on the amount)
1 small onion chopped
1 cup cheese
1 1/4 cup of stuffing mix (cornbread, savory, any flavor works well)
1-2 cups of cooked chicken
small can of mushrooms (optional)
2 garlic cloves minced (optional)

1. Heat oven to 350 degrees.
2. Place sliced squash, onion and garlic in pot and boil until tender
3. Mix sour cream and soup in casserole dish
4. Add to sour cream mixture chicken, 1 cup of stuffing (reserve 1/4 cup) and mushrooms
5. Drain cooked squash and stir into above mixture
6. Top with remaining 1/4 cup of stuffing and cheese
7. Bake 20-25 minutes until cheese is melted and casserole is heated through.

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