Chicken Squash Casserole
Tender chicken and sliced yellow squash are baked in a creamy mushroom sauce and topped with a buttery stuffing crust.
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.
Notes
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.