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Cheesy Chicken and Squash Casserole
Cheesy Chicken and Squash Casserole
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Cheesy chicken and squash casserole: a delicious way to use up leftovers.
Ingredients:
  • 2 pounds yellow squash, cut into 1/4-inch slices
  • 1 medium onion, diced
  • 3 sprigs fresh parsley
  • 0.25 teaspoon dried thyme leaves
  • 1 bay leaf
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1.5 cups milk
  • 1 teaspoon seasoned salt
  • 0.5 teaspoon Worcestershire sauce
  • 0.25 teaspoon ground nutmeg
  • 2 egg yolks, beaten
  • 1 cup shredded Gruyere cheese, divided
  • 0.125 teaspoon cayenne pepper
  • 2 cups chopped, cooked chicken
  • 0.5 cup dry bread crumbs
  • 2 teaspoons melted butter
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a 2 1/2-quart baking dish.
  • In a large saucepan or Dutch oven, bring 5 cups of lightly salted water to a boil. Add squash, onion, parsley, thyme, and bay leaf. Simmer until the squash is fork-tender, about 3 to 5 minutes. Remove and discard parsley sprigs and bay leaf, gently press squash to remove excess liquid, then set aside.
  • Wipe the saucepan clean and place it back on the heat. Melt 4 tablespoons of butter over medium heat. Add flour and stir until smooth and bubbling, about 2 minutes. Slowly pour in milk and bring to a boil while stirring constantly. Continue to cook and stir until the sauce thickens, for about 4 to 5 minutes.
  • Take the sauce off the heat and blend in seasoned salt, Worcestershire sauce, and nutmeg. Slowly mix in 2 tablespoons at a time into egg yolks while stirring constantly to prevent clumps. Fold in warmed eggs back into the saucepan gradually and stir until the sauce is velvety. Add half of the Gruyère cheese and cayenne pepper. Season with salt and pepper to taste.
  • Add the drained squash and onion into the baking dish. Arrange chicken on top. Pour sauce over everything and gently mix to coat.
  • Mix 2 teaspoons of butter, the rest of the Gruyère cheese, and bread crumbs together, then smoothly layer the mixture on top of the casserole.
  • Bake in the preheated oven until golden brown and bubbly, approximately 35 minutes. Let cool for 10 minutes, then top with chopped parsley before serving.

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