Squash Casserole(Award Winning Recipe)
A creamy, cheesy squash casserole with tender chicken, perfect for family dinners or holiday gatherings, combining comforting flavors with a crispy topping.
Ingredients
Instructions
- Boil chicken breasts until cooked, then debone and cut into pieces.
- Combine cooked and drained squash, cooked chicken, cream of chicken or mushroom soup, shredded Cheddar cheese, cream cheese, sour cream, and stuffing mix in a bowl.
- Mix all ingredients well and transfer to a sprayed casserole dish.
- Top the casserole with additional Cheddar cheese and stuffing mix.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until bubbly and golden on top.
- Remove from oven and serve hot.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for sour cream. If you're short on time, precooked rotisserie chicken works well instead of boiling chicken breasts. To elevate the flavor, add sautéed onions or garlic to the mixture. You can also incorporate vegetables like spinach or zucchini for added nutrition. This dish pairs beautifully with classic American recipes.
Serving Suggestions
Serve this delicious squash casserole alongside a fresh green salad or roasted vegetables for a balanced meal. It also makes a great side dish for grilled meats. For a comforting combination, try pairing it with Rich Turkey Gravy or as a hearty main dish on its own. This casserole is perfect for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for a quicker option, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole(Award Winning Recipe) contains roughly 491 calories, with 26g protein, 15g carbohydrates, and 37g fat. It is an excellent source of vitamin D (56% of the Daily Value), protein (51% of the Daily Value), and vitamin A (38% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1060mg per serving (46% 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 make this casserole ahead of time?
Yes, you can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for cream of chicken soup?
If you're looking for a substitute for cream of chicken soup, you can use cream of mushroom soup or make a homemade version using a roux, milk, and seasonings. For a healthier option, consider using a homemade white sauce or a can of pureed beans mixed with seasonings.
How do I make this dish vegetarian?
To make this squash casserole vegetarian, simply omit the chicken and substitute the cream of chicken soup with cream of mushroom soup or a vegetable-based soup. You can also add more vegetables like bell peppers or mushrooms to enhance the flavor and texture.
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).