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Chicken and Squash Casserole

Submitted by: suzanne-mcminn on July 31, 2015
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Chicken and Squash Casserole

Easy, delicious use for summer squash!

Featured on CITR

Difficulty: Easy

Servings: 4-6

Prep Time: 20 minutes   Cook Time: 1 hour for chicken, 1 hour for casserole  


6-8 pieces of chicken, whole pieces or cut up
1/2 cup melted butter or chicken broth
1 8-ounce box stuffing mix or homemade herbed breadcrumbs
2 pounds squash, sliced thin
1 cup chopped onions and/or peppers
1 can cream of chicken soup
1 cup milk
salt and pepper to taste
1 cup shredded cheese


Bake chicken at 350-degrees for one hour in a 9 x 11 casserole pan. Remove from pan. Reserve 1/2 cup broth from pan to mix with the stuffing/breadcrumbs, if using instead of butter. Transfer the remaining broth to a container for another use. In a small bowl, combine the stuffing/breadcrumbs with the 1/2 cup broth or melted butter, stirring to moisten. In another larger bowl, combine the sliced and chopped vegetables with the cream of chicken soup and the milk, seasoning to taste with salt and pepper. Spread half of the stuffing/breadcrumb mixture in the bottom of the casserole pan. Arrange chicken pieces on top of the stuffing/breadcrumb mixture. Spoon the vegetable mixture over the chicken. Sprinkle with cheese, if desired. Spread the remaining stuffing/breadcrumb mixture over the top. Cover the top with foil, tightly, and bake at 350-degrees for one hour.

Categories: Budget, Casserole, Entertaining, Main Dish, Potluck, Poultry

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