Chicken Yellow Squash Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.