This creamy chicken and squash casserole is a comforting, easy-to-make dish that combines tender squash, savory chicken, and a cheesy filling topped with a buttery cracker crust. Perfect for a cozy family dinner, it's a great way to use rotisserie chicken and sneak in some veggies.
Why You'll Love this Chicken Squash Bake Recipe
Simple, wholesome ingredients that are easy to find
Perfect for using up leftover rotisserie chicken
Can be made ahead of time, making meal prep a breeze
Comforting and hearty, ideal for cooler weather
Packed with protein and vegetables in one dish
Bakes in just 20 minutes, ideal for busy weeknights.
Versatile enough to be a main dish or a side.
Chicken Squash Bake Recipe
Ingredients:
6 T. butter
3 yellow squash, sliced 1/4 inch thick
1/4 c. onions, chopped
2 tsp. sea salt
2 c. cooked chicken, I use rotisserie
2 eggs, beaten
1 c. sour cream
1 c. cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1/2 c. mayonnaise
1/2 tsp dried thyme
1/2 tsp. black pepper
1/4 c. parmesan cheese, grated
2 sleeves crackers, crushed
cooking spray
Let's Get Started!
1. Preheat oven to 350 degrees. Lightly spray 12x7 inch baking dish with cooking spray, then set aside.
2. In a large skillet, melt 3 T. butter over medium heat. Add squash, onion, and salt.Cook until squash is tender about 10 minutes. Drain squash mixture in a colander for 5minutes, then add chicken.
3. In a large bowl, mix eggs and the next six ingredients (down to pepper).Add squash and chicken mixture.
Pour mixture into the prepared baking dish.4. Melt the remaining 3 T. of butter.
Combine crushed crackers, melted butter and Parmesan cheese then sprinkle over the casserole.
5. Bake uncovered for 20 minutes or until warm throughout.NOTE: Casserole can be assembled in advance and refrigerated overnight
Jazz It Up!
Swap out squash for zucchini or a mix of both.
Incorporate some diced bell peppers or mushrooms for added veggies.
Top with crushed cornflakes instead of crackers for a different texture.
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