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
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 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.
YELLOW SQUASH CASSEROLE
This Southern Yellow Squash Recipe will soon become a family favorite! If you want to know how to cook yellow squash, try this simple 30 minute baked yellow squash recipe! The perfect way to use up garden fresh squash!
Provided by Janelle
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- In a deep 12 inch skillet, add squash, onion & water.
- Cook over medium heat just until pan is hot.
- Place lid on and lower heat to medium low. Cook for 5 minutes with lid on until squash is tender.
- Add half the crushed cracker rounds and half the cheese to squash and mix well.
- Add eggs, milk, butter, salt & pepper and mix well.
- Top mixture with remaining cracker crumbs and cheese.
- Dot top of casserole with butter.
- Bake for 25 minutes then devour!
Nutrition Facts : Calories 253 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 613 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
YELLOW SQUASH CASSEROLE
I like to take 10 minutes and prep this simple yellow squash casserole the night before I plan to use it. That way I can just pop it in the oven the next day and enjoy this creamy southern classic with no fuss.
Provided by Marye Audet-White
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
- Grease an 8x8 inch baking dish or a 1 1/2 quart casserole
- Melt 2 tablspoons or so of the butter and the olive oil in a heavy skillet.
- Saute squash for about 5 to 10 minutes. If you are using fresh onion and pepper add it with the squash.
- Cover, reduce heat, and steam until very soft, stirring often.
- Remove from heat and let stand in a colander for a few minutes to drain any excess liquid.
- Add to a large bowl.
- Mix in the sour cream to cool it down a little.
- Add the 1 1/2 cups Cheddar cheese and the beaten egg.
- Mix well.
- Spoon into the greased casserole.
- Top with crumbs and cheese.
- Dot with remaining butter.
- Bake for 30 -35 minutes, until the top is golden and the casserole is firm to the touch.
Nutrition Facts : Calories 340 kcal, Carbohydrate 11 g, Protein 10 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 88 mg, Sodium 352 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SQUASH AND STUFFING CASSEROLE
Steps:
- In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
- Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
- Place it in a casserole dish and top with shredded cheese.
- Bake at 375°F for 30 to 45 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
CHEESY LOW CARB YELLOW SQUASH CASSEROLE
This easy Yellow Squash Casserole is filled with cheese, italian seasonings, and topped with low carb biscuits. You can use it as a stand-alone vegetarian main dish, or as a side dish.
Provided by Sarah Hardy
Categories Casserole Main Course Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Mix up Low Carb Biscuit dough, adding the oregano, onion powder, and garlic powder to the dough.
- In a 2 quart baking dish, place a layer of squash in the bottom.
- Top with 1/3 of the cheese, and 1/3 of the Italian seasonings.
- Repeat layers two more times.
- Drop biscuit dough on top of squash mixture.
- Bake for 40 - 45 minutes, or until biscuits are golden brown. (You want to bake it at least 40 minutes to ensure that the biscuits are cooked through.)
Nutrition Facts : Calories 272 kcal, Carbohydrate 12 g, Protein 17 g, Fat 21 g, Fiber 9 g, ServingSize 1 serving
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 AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SLOW COOKER YELLOW SQUASH CASSEROLE
Rich, creamy, cheesy, easy slow cooker squash casserole recipe, homemade with simple ingredients. Full of slices of yellow squash, sour cream, cheddar cheese, mushroom soup, herb stuffing and a delicious crunchy Ritz topping.
Provided by Abeer Rizvi
Categories Side Dish
Time 2h10m
Number Of Ingredients 17
Steps:
- In large heat-safe bowl, add squash, onion, water and heat in microwave until partially tender (about 5 minutes). The squash should still be holding its round shape.
- Drain well to remove all the excess liquid.
- In a medium-size mixing bowl, add sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, cheddar cheese and mix until combined.
- Fold in the drained squash and onions. Don't over-mix.
- Transfer this mixture to a greased crockpot (6 quart or larger) gently and spread it evenly.
- In another mixing bowl, make topping by mixing together breadcrumbs, Ritz crackers, cheddar cheese, butter.
- Sprinkle this topping on top of the squash mixture.
- Cover and cook on Low heat for 2-3 hours or until squash is tender.
- Optional step: Remove lid and broil in oven for 5 minutes or until topping is crispy and golden brown.
- Remove from oven and garnish with roughly chopped fresh parsley if you like. Enjoy!
Nutrition Facts : Calories 292 kcal, Carbohydrate 25 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 42 mg, Sodium 608 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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