Squash And Chicken Casserole
A hearty casserole combining tender chicken, zucchini, and savory stuffing, baked to perfection. Perfect for family dinners or comfort food lovers seeking a flavorful, easy-to-make dish.
Ingredients
Instructions
- Preheat oven to 350°F.
- Wash and slice the yellow squash. Cook until tender, about 20 minutes, then drain well and set aside.
- In a large mixing bowl, combine sour cream, cream of chicken soup, diced cooked chicken, and stuffing crumbs. Mix well.
- In a saucepan, melt the margarine over medium heat.
- Simmer the seasoning from the stuffing mix with 1/4 cup water for 5 minutes.
- Pour the seasoning mixture into the soup mixture and gently fold in the cooked squash.
- Pour the mixture into a 9 x 13-inch baking dish.
- Bake at 350°F for 40 to 45 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider seasoning the squash with garlic or onion powder while cooking. If you have leftover rotisserie chicken, it makes an excellent substitute for the chicken breasts. You can also swap the yellow squash for zucchini if preferred. For a creamier texture, add a bit more sour cream or a sprinkle of cheese on top before baking.
Serving Suggestions
This casserole pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal. Consider serving it alongside crusty bread to soak up the creamy sauce. For a heartier option, it complements recipes like Marge'S Fried Chicken beautifully, creating a satisfying dinner spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Chicken Casserole contains roughly 779 calories, with 19g protein, 21g carbohydrates, and 69g fat. It is an excellent source of protein (39% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1716mg per serving (75% 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 other types of squash in this casserole?
Yes, you can definitely use zucchini or even acorn squash if you prefer. Just ensure to adjust the cooking time based on the type of squash used, as they may vary in tenderness.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I serve with this casserole?
This dish goes well with a side of roasted vegetables or a simple green salad. You might also enjoy pairing it with cornbread for a comforting meal. For more ideas, browse American recipes for additional sides.
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).