Cheesy Chicken and Squash Casserole

Leftover chicken combines with yellow squash, onion, and a tasty cheese sauce in this comforting casserole.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 398 Calories

Ingredients

• 4 tablespoons all-purpose flour
• 4 tablespoons butter
• 2 egg yolks, beaten
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• salt and ground black pepper to taste
• 3 sprigs fresh parsley
• 1 teaspoon seasoned salt
• 1 medium onion, diced
• 2 teaspoons melted butter
• 1 cup shredded Gruyere cheese, divided
• 2 cups chopped, cooked chicken
• 2 pounds yellow squash, cut into 1/4-inch slices
• 1.5 cups milk
• 0.5 cup dry bread crumbs
• 0.125 teaspoon cayenne pepper
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon Worcestershire sauce
• 0.25 teaspoon dried thyme leaves

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.

Step 7

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.