I smell Fall! It’s not the cool breeze or the pumpkin spice candle. No, it’s Mrs. Carol’s Chicken Squash Casserole! This recipe will have you ready for the holiday season in no time! Invite others to your home or bring this casserole with you on the go. Either way, it makes a great Fall dish to share!
Chicken Squash Casserole
Preheat oven to 350 degrees.
- ParBoil 4 Chicken Breasts, cut into chunks.
- 2Cups sliced cooked yellow squash (Fresh or Frozen)
- 1-2 cans of Cream of Chicken soup
- 1 can of Water Chestnuts
- 1 Cup Sour Cream
- 1 Chopped Onion
- 1 8oz pkg of Pepperidge Farm Stuffing
- 1 stick butter or margarine
Mix together in a large bowl: Chicken, Squash, Soup, Chestnuts, Sour Cream.
Melt butter and sauté onion in a pan until tender. With a slotted spoon, scoop out onion and add to above mixture. Add salt & pepper to taste. Prepare Pepperidge Farm dressing. Pour 1/2 of mixture into baking dish, cover with 1/2 dressing, then add remaining mixture. Top with remaining dressing. Bake covered about 45-50 minutes at 350 degrees.
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