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Chicken and Summer Squash Casserole
Chicken and Summer Squash Casserole
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Cheesy squash and chicken casserole with ranch-infused mayo sauce for ultimate Southern comfort dish.
Ingredients:
  • 2 tablespoons unsalted butter
  • 6 cups sliced yellow squash
  • 2 medium onions, chopped
  • 2 cups shredded cooked chicken breast
  • 1 cup shredded sharp Cheddar cheese
  • 16 saltine crackers, crushed
  • 1 cup mayonnaise
  • 3 large eggs
  • 2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
  • ground black pepper to taste
  • 2 cups herb-seasoned stuffing mix (such as Pepperidge Farm®)
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and coat a 9x13-inch casserole dish with cooking spray.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add squash and onions and cook until just softened, about 7 to 10 minutes, taking care not to overcook. Remove from heat and gently mix in chicken, Cheddar cheese, and crushed crackers. Enjoy!
  • Combine mayonnaise, eggs, ranch dressing, and pepper in a bowl; gently fold into squash mixture and spread into the casserole dish.
  • Mix stuffing mix with melted butter in a separate bowl. Sprinkle over squash mixture and press down gently.
  • Bake in the preheated oven for 25-30 minutes until golden brown and set. Top with freshly chopped parsley before serving.

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