CHEESY CHICKEN AND SQUASH CASSEROLE
Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
- Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
- Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
- Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
- Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
- Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
- Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g
CHICKEN YELLOW SQUASH CASSEROLE
Make and share this Chicken Yellow Squash Casserole recipe from Food.com.
Provided by Barenakedchef
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken, cool and remove from bone.
- Bring squash to boil in broth and cook 8 minutes.
- Drain and combine all vegetables.
- Combine sour cream, soup and salt and pepper.
- Add chicken and veggies.
- Spoon into lightly greased 9x13" baking dish.
- Combine stuffing and butter.
- Sprinkle over casserole.
- Bake at 350 for 25 minutes.
Nutrition Facts : Calories 628.9, Fat 47.4, SaturatedFat 18.4, Cholesterol 182.8, Sodium 656.6, Carbohydrate 11.8, Fiber 2, Sugar 6.7, Protein 38.6
CHICKEN AND SUMMER SQUASH CASSEROLE
This rich and saucy casserole is classic Southern comfort food and a great way to use leftover chicken or turkey. It's worth the indulgence!
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
- Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
- Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
- Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 24 g, Cholesterol 163.7 mg, Fat 49.7 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 18 g, Sodium 705.4 mg, Sugar 2.4 g
CHICKEN AND YELLOW & ZUCCHINI SQUASH CASSEROLE WITH ROSEMARY
This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20 to 25 minutes before serving.
Provided by Dancer
Categories Whole Chicken
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees.
- Season the chicken with salt, cayenne pepper, and a pinch of sugar.
- Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
- Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
- Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
- Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
- Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
- Place the tomato slices in a bowl.
- Season with salt, a pinch of cayenne pepper and sugar.
- Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
- Cook for 5 to 7 minutes more.
- Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
- Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
- Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
- Place the chickens on a platter.
- Arrange the vegetables over them.
- Spoon the sauce evenly over the warm dish.
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
CHICKEN & SQUASH CASSEROLE
Adapted from a recipe in one of my books. This is a great autumn/winter casserole - very tasty and ever so healthy! I've given the directions for cooking in the oven but this can easily be done in a crock pot as well - just follow steps 2 and 3 and fling it all in the crock pot, cooking on low for 8 hours.
Provided by Wendy-Bob
Categories Stew
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 190c.
- Chop everything up - the chicken and onion, cube the squash and slice the carrotts. If you're using the cashews chop these up as well.
- Using some 1 cal spray (or olive oil if you prefer), brown the chicken and soften the onion, squash and carrot for approximately 5 minutes.
- Transfer into a casserole dish, add the sage and stock cube. Fill with water until everything is nearly covered.
- Cook in the oven for 45mins to an hour or until everything is cooked and tender.
- Stir through half the nuts (if using).
- Plate up and garnish with remaining nuts.
YELLOW SQUASH CASSEROLE
Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
Provided by ROSECART
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
- In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in preheated oven for 25 minutes, or until lightly browned.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g
SUMMER SQUASH CHICKEN CASSEROLE
This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice. , Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.
Nutrition Facts : Calories 297 calories, Fat 11g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 633mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
THE BEST YELLOW SQUASH CASSEROLE
This is the absolute best yellow squash casserole I have ever eaten. I got the recipe from a local diner. Try it, you'll like it!
Provided by JenSmith
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
- Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
- Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
- Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
- Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
- Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
Nutrition Facts : Calories 154, Fat 12.6, SaturatedFat 7.4, Cholesterol 92.2, Sodium 96, Carbohydrate 5.5, Fiber 1.3, Sugar 3, Protein 5.6
TILLIE'S YELLOW SQUASH CASSEROLE
Mom used to go to Church with Tille. She made this casserole for us once, and I've been making it constantly ever since.
Provided by Bliss
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, bring water, squash, onion, and salt to boil.
- Cover and simmer until squash is tender (20 min.).
- Drain and mash.
- Mix in pepper, 1 tbs. butter, flour, eggs and milk.
- Set aside 3 tbs. cheese, and put rest in squash.
- Pour into buttered dish.
- Bake at 350° for about 30 minutes.
- Mix 2 tbs. butter with bread crumbs.
- Sprinkle over casserole and then sprinkle rest of cheese, and bake 5-10 minutes.
Nutrition Facts : Calories 233.2, Fat 16.5, SaturatedFat 9.9, Cholesterol 92, Sodium 569.6, Carbohydrate 10.3, Fiber 1.3, Sugar 3, Protein 11.6
SUPER-EASY CHICKEN CASSEROLE
A yummy and easy creation that includes chicken, cream of chicken soup, and stuffing.
Provided by LaurenH
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange chicken in the bottom of a 2-quart casserole dish.
- Combine cream of chicken soup, sour cream, and milk in a small bowl; mix well. Pour over the chicken.
- Toss stuffing mix with melted butter in a bowl, adding hot water to moisten. Sprinkle stuffing over chicken in the casserole dish.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 27.6 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 0.9 g, Protein 25.5 g, SaturatedFat 17.4 g, Sodium 941.7 mg, Sugar 3.6 g
CASHEW CHICKEN CASSEROLE
I especially like this dish because I can get it ready the day before I need it. It's easy to whip up with common pantry items, including macaroni, canned soup and saltine crackers. -Julie Ridlon, Solway, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a greased 13x9-in. baking dish, layer the first 7 ingredients in the order listed. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. , Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender.
Nutrition Facts : Calories 464 calories, Fat 25g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 1095mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein.
SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP
This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.
Provided by Ladysmom
Categories Side Dish Vegetables Squash Summer Squash
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
- Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
- Bake for 30 minutes, until golden brown and bubbly.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 29.1 g, Cholesterol 76.8 mg, Fat 32.3 g, Fiber 2.2 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 858.3 mg, Sugar 5.3 g
CHEESY CHICKEN CASSEROLE
Concentrated flavors and a deep sauciness make this casserole a perfect choice for a warm and comforting dinner.
Provided by By Paula Jones
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
- Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
- Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.
Nutrition Facts : Calories 718.0, Carbohydrate 88.2 g, Cholesterol 85.8 mg, Fiber 3.7 g, Protein 39.2 g, SaturatedFat 10.1 g, ServingSize 1 Serving, Sodium 585.0 mg, Sugar 3.2 g
YELLOW SQUASH CASSEROLE
Categories Onion Side Bake Sauté Casserole/Gratin Bell Pepper Fall Yellow Squash Sour Cream Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475°F.
- Toss one third of squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then spread in preheated baking pan in 1 layer and roast in oven, stirring once, until tender, 12 to 15 minutes. Transfer squash to a large bowl. Roast remaining squash in 2 batches in same manner, tossing with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper (per batch) just before roasting and adding to bowl when done.
- Toss onions and bell peppers with remaining tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in another large bowl, then spread in baking pan and roast, stirring once, until onions are golden, 8 to 10 minutes. Transfer to bowl with squash.
- Move oven rack to middle position and reduce oven temperature to 400°F.
- Melt 3 tablespoons butter in a saucepan and remove from heat, then add bread crumbs and a pinch of salt, tossing to coat crumbs. Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes.
- Melt remaining 4 tablespoons butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes. Add broth, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste. Pour sauce over squash mixture and stir gently until combined well.
- Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity), then spread squash mixture evenly into it and sprinkle with bread crumbs. Bake casserole until golden and bubbling, 15 to 20 minutes. Serve immediately.
YELLOW SQUASH CASSEROLE
This casserole is one of my favorites. My family often requests it and it is a great way to use up yellow squash!-Mae Kruis, Gallup, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes.
Nutrition Facts :
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