Chicken and Summer Squash Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
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 caloriescarbohydrate: 24 gcholesterol: 163.7 mgfat: 49.7 gfiber: 3.6 gprotein: 19.2 gsaturatedFat: 18 gservingSize: -sodium: 705.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Summer Squash Casserole
Directions
-
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.