Chicken And Summer Squash Casserole

This Chicken and Summer Squash Casserole is a hearty, comforting masterpiece packed with sautéed veggies, juicy chicken, and a rich, creamy sauce. With a crunchy french-fried onion topping and a side of melted cheddar cheese, it’s the perfect dish to satisfy your family’s cravings on a cozy night in.

Ready Time

1 hrs 15 mins

Yields

10 servings

Ingredients

boneless, skinless chicken breast or thighs, cut into 1-inch pieces, 3 lbs
yellow squash, sliced, 3 medium
zucchini, sliced, 2 medium
red bell pepper, sliced, 1 large
onion, chopped, 1 large
garlic, minced, 3 cloves
canned cream of chicken soup, 2 cups
shredded cheddar cheese, 2 cups
milk, 1 cup
french-fried onions, 1 cup
salt, to taste
black pepper, to taste
dried thyme, 1 tsp
olive oil, 2 tbsp

Instructions

Preheat your oven to 350°F.

In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion and cook until tender, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the chicken to the skillet, cooking until browned on all sides and cooked through.

Remove from heat and set aside.

In a separate skillet, sauté the sliced yellow squash, zucchini, and red bell pepper in a little bit of oil until tender.

Season with salt, black pepper, and dried thyme.

Set aside.

In a large mixing bowl, combine the cooked chicken, sautéed vegetables, and canned cream of chicken soup.

Stir until well combined.

In a greased 9×13-inch baking dish, arrange half of the french-fried onions in the bottom of the dish.

Top with half of the chicken and vegetable mixture, followed by half of the shredded cheddar cheese.

Repeat the layers, starting with the remaining french-fried onions, then the remaining chicken mixture, and finally the remaining shredded cheese.

Pour in the milk, making sure the casserole is well coated.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it rest for a few minutes before serving.

Serve hot and enjoy!

Notes

Use any combination of summer squash you like, such as crookneck, acorn, or pattypan. You can also use leftover cooked chicken if you prefer, just shred or chop it up and add it to the casserole.

If you want a crisper top, broil the casserole for an additional 2-3 minutes after baking, watching carefully to prevent burning.

You can make the casserole ahead of time, assemble everything except the milk, cover and refrigerate overnight, then add the milk and bake the next day. This recipe makes 10 servings, so it’s perfect for a big family dinner or a potluck.

You can customize the recipe by adding some diced ham, chopped bacon, or sautéed mushrooms to the chicken and vegetable mixture.