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!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 615 Calories

Ingredients

• 2 tablespoons unsalted butter
• 1 cup mayonnaise
• 3 large eggs
• 1 cup shredded sharp Cheddar cheese
• ½ cup unsalted butter, melted
• ground black pepper to taste
• 2 medium onions, chopped
• 2 tablespoons chopped fresh parsley (Optional)
• cooking spray
• 2 cups shredded cooked chicken breast
• 2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
• 6 cups sliced yellow squash
• 16 saltine crackers, crushed
• 2 cups herb-seasoned stuffing mix (such as Pepperidge Farm®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

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.

Step 3

Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.

Step 4

Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.

Step 5

Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.