Mexican Chicken And Squash Casserole(Calabaza Con Pollo)
A hearty Mexican chicken and squash casserole combining tender chicken, flavorful tomatoes, garlic, corn, and squash for a comforting, family-friendly meal with vibrant flavors.
Ingredients
Instructions
- Stir and brown the cut-up chicken in oil in a deep pot for about 10 minutes.
- Cut the squash into small chunks and place over the browned chicken.
- Add chopped tomatoes over the squash.
- Add finely chopped garlic.
- Pour canned corn over the ingredients.
- Add water and salt.
- Cover tightly and simmer for about 30 to 35 minutes or until the squash is tender.
- For added flavor, you may use 1/2 cup tomato sauce and 1/2 sliced bell pepper.
Tips & Substitutions
For a richer flavor, consider browning the chicken in a mix of olive oil and butter. If you can't find Mexican squash, medium zucchini works well as a substitute. Adding a pinch of cumin or chili powder can enhance the dish's flavor profile. For a creamy texture, you might even stir in some sour cream before serving, similar to what is done in Cheesy Mexican Chicken.
Serving Suggestions
Serve the casserole hot, garnished with fresh cilantro or avocado slices for added freshness. It pairs beautifully with rice or warm tortillas. For a complete meal, consider serving alongside a refreshing salad or pairing with Lisa'S Tortilla Soup for a lovely Mexican-inspired dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until warmed through. Alternatively, reheat in a saucepan over low heat, stirring occasionally to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chicken And Squash Casserole(Calabaza Con Pollo) contains roughly 413 calories, with 14g protein, 108g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (288% of the Daily Value), protein (28% of the Daily Value), and iron (25% of the Daily Value). Note that it is relatively high in sodium, at 608mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time accordingly since it may cook faster than bone-in chicken. Just ensure it reaches an internal temperature of 165°F.
What can I do if I don’t have Mexican squash?
If Mexican squash is unavailable, medium-sized zucchini is an excellent substitute. You can also use yellow squash if you prefer. Both will provide a similar texture and flavor.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of cooking and then refrigerate it for up to 24 hours. Just increase the cooking time slightly if baking from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).