Semi homemade, comforting and delicious! This takes help from stuffing mix, canned soup and canned chicken, it couldn’t be easier!
Chicken and Squash Casserole
Course: MainCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
1
hourIngredients
1 qt. 1 canned chicken
2 2 small zucchini, sliced
2 2 small yellow squash, sliced
1 1 medium onion, diced
4 cloves 4 garlic, minced
2 tbsp. 2 butter plus extra for stuffing mix, buttering pan and for top
9 oz 9 mushrooms, quartered
2 tbsp. 2 butter
1 can 1 cream of mushroom soup
1 can 1 cream of chicken soup
1 cup 1 sour cream
2 cups 2 cheddar cheese, shredded
1/2 tsp 1/2 onion powder
1/2 tsp 1/2 garlic powder
1/2 tsp 1/2 fresh ground black pepper
2 boxes 2 stuffing mix
Directions
- Heat oven to 350°. Butter a 9 x 13 baking dish and set aside.
- Steam or boil squash until soft. Drain and wring out excess liquid. Set aside to cool.
- Sauté onions, mushroom and garlic in 2 tablespoons of butter on medium high heat until starting to brown and water has evaporated. Set aside to cool.
- Prepare only one box of stuffing mix as directed.
- In a large bowl, mix together soups, chicken, sour cream, seasonings, squash, cheese, onions and mushrooms.
- Sprinkle prepared stuffing mix in bottom of baking dish, cover with chicken and squash mixture, sprinkle dry stuffing mix over the top and dot with extra butter if desired.
- Bake @ 350° uncovered for 1 hour.
