This chicken squash casserole combines tender vegetables and shredded poultry in a rich, savory sauce. Yellow squash, carrots, and onions provide a hearty base. A creamy mushroom soup and sour cream binder holds everything together. The dish is topped with a buttery layer of stuffing mix that turns crisp in the oven.
You can assemble this meal quickly on a busy weeknight. It uses familiar ingredients and requires minimal active cooking time. The combination of soft squash and crunchy topping provides a satisfying texture. It bakes in one pan for easy cleanup.
Why You’ll Love Chicken Squash Casserole
- Boiling the squash in chicken broth briefly softens it and infuses it with savory flavor before baking.
- Using a blend of sour cream and cream of mushroom soup creates a thick, stable sauce that coats the vegetables evenly.
- Tossing the dry stuffing mix with melted butter ensures a crisp, golden crust that contrasts with the creamy filling.
Chicken Squash Casserole Ingredients
- Chicken: Pre-cooked shredded chicken saves time. You can use rotisserie chicken or leftovers from a previous meal.
- Yellow squash: Slice the squash into uniform quarter-inch rounds so they cook at the same rate.
- Cream of mushroom soup: A standard condensed soup works well. You can substitute cream of chicken or cream of celery if you prefer.
- Sour cream: Full-fat sour cream provides a richer texture, but low-fat versions will also work.
- Stuffing mix: Use a savory chicken-flavored dry stuffing mix. Crush any very large pieces so it distributes evenly over the top.
Exact quantities are in the recipe card below.
How to Make Chicken Squash Casserole
Step 1: Prepare the Vegetables
Simmer the sliced yellow squash in chicken broth until it softens slightly. Drain the liquid to keep the final dish from becoming too wet. Mix the cooked squash with shredded carrots, chopped onion, and your cooked chicken.
Step 2: Mix the Creamy Binder
Stir the sour cream, condensed mushroom soup, salt, and pepper in a separate bowl. Fold this wet mixture into the chicken and vegetables until everything is well coated. Spread the entire mixture into a greased baking dish.
Step 3: Add the Topping and Bake
Combine the dry stuffing mix with melted butter. Scatter the buttery crumbs across the top of the casserole. Bake until the sauce bubbles at the edges and the topping turns golden brown.
Storage Tips for Chicken Squash Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. Freezing is not recommended as the squash and sour cream can separate and become mushy when thawed.
Expert Tips for Chicken Squash Casserole
- Food safety: Always cook poultry to a safe internal temperature of 165°F (74°C) as measured by a meat thermometer.
- If your squash releases a lot of water after boiling, pat it dry with a paper towel before mixing it with the other vegetables to prevent a watery sauce.
- You can use leftover roasted chicken, store-bought rotisserie chicken, or quickly poach chicken breasts for this recipe.
What to Serve with Chicken Squash Casserole?
Serve this casserole with a crisp green salad tossed in a light vinaigrette or a side of steamed green beans.
Chicken Squash Casserole Recipe FAQs
Can I use zucchini instead of yellow squash?
Yes, zucchini has a similar texture and moisture content. You can swap it entirely or use a mix of both squashes.
Do I have to boil the squash first?
Boiling the squash briefly jumpstarts the cooking process. If you skip this step, the squash will remain quite firm after 25 minutes of baking.
Can I assemble this casserole ahead of time?
You can mix the filling and spread it in the baking dish up to a day in advance. Store it covered in the refrigerator, but wait to add the buttery stuffing topping until right before baking so it stays crisp.
Chicken Squash Casserole
Ingredients
- 3 cups cooked chicken shredded, about 1.5 lbs / 680g
- 2 lbs yellow squash cut into 1/4-inch slices, 900g
- 1/2 cup chicken broth 120ml
- 2 large carrots shredded
- 1 medium yellow onion chopped
- 1 cup sour cream 240g
- 1 can cream of mushroom soup 10.5 oz / 298g
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup dry chicken flavor stuffing mix 115g
- 1/4 cup unsalted butter melted, 55g
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
- In a large pot or Dutch oven, bring the chicken broth to a gentle simmer over medium heat. Add the sliced yellow squash and cook for 8 minutes until it begins to soften.
- Drain the squash well to remove excess moisture and transfer it to a large mixing bowl. Add the shredded carrots, chopped onion, and shredded cooked chicken. If you are cooking raw chicken for this step, ensure it reaches a safe internal temperature of 165°F (74°C) before shredding.
- In a separate smaller bowl, stir together the sour cream, cream of mushroom soup, kosher salt, and black pepper until smooth.
- Pour the soup mixture over the chicken and vegetables. Stir gently until all the ingredients are evenly coated.
- Spoon the mixture into the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the dry stuffing mix with the melted butter until the crumbs are moistened. Sprinkle this mixture evenly over the top of the casserole.
- Bake uncovered for 25 minutes, or until the edges are bubbly and the stuffing is golden brown. Let the casserole rest for 5 minutes before serving.
