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!
Ingredients
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
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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.
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Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
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Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
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Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.
Per Serving: 615 calories; protein 19.2g; carbohydrates 24g; fat 49.7g; cholesterol 163.7mg; sodium 705.4mg. You can use cubed cooked chicken breast instead of shredded.