Best 4 Chicken And Squash Casserole Recipes
Welcome to a delightful culinary journey where flavors dance and textures harmonize. We present you with a collection of irresistible chicken and squash casserole recipes that will tantalize your taste buds and leave you craving for more. From classic comfort food to innovative flavor combinations, our recipes cater to every palate and occasion.
Embark on a culinary adventure with our classic chicken and squash casserole, a beloved dish that exudes warmth and nostalgia. Tender chicken, roasted squash, and a creamy sauce come together in perfect harmony, topped with a golden brown crust that adds a delightful crunch.
For a lighter and healthier twist, try our roasted chicken and squash casserole. This recipe showcases the natural flavors of chicken and squash, roasted to perfection and combined with a flavorful broth. A sprinkling of herbs and spices adds a touch of sophistication, making this casserole a perfect choice for health-conscious individuals.
If you're craving a casserole with a rich and creamy texture, our creamy chicken and squash casserole is the one for you. A velvety sauce made with cream, cheese, and herbs envelops tender chicken and squash, creating a dish that is both indulgent and comforting.
For a unique flavor experience, our Mexican-inspired chicken and squash casserole is a must-try. Seasoned chicken, roasted squash, and a zesty tomato salsa come together in this vibrant dish. Topped with melted cheese and a dollop of sour cream, this casserole is a fiesta of flavors that will transport you to the streets of Mexico.
And for those who love a touch of sweetness, our honey-glazed chicken and squash casserole is a delightful treat. A sweet and tangy honey glaze coats tender chicken and roasted squash, creating a caramelized crust that adds a burst of flavor. This casserole is perfect for a special occasion or a cozy family dinner.
No matter your taste preferences, our collection of chicken and squash casserole recipes offers something for everyone. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you and your loved ones satisfied and craving for more.
SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE
Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
- Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
- Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
- Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
- Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
- Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g
CHICKEN AND YELLOW & ZUCCHINI SQUASH CASSEROLE WITH ROSEMARY
This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20 to 25 minutes before serving.
Provided by Dancer
Categories Whole Chicken
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 14
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.
CHICKEN AND BUTTERNUT SQUASH CASSEROLE
Make and share this Chicken and Butternut Squash Casserole recipe from Food.com.
Provided by sarikat
Categories < 60 Mins
Time 50m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, cook onions in butter over medium heat, 4 minutes; whisk in creme fraiche and stock.
- Layer chicken and squash in casserole dish, top with stuffing and onion mixture.
- Bake 20 minutes until tender at 425°F Top with parsley.
Nutrition Facts : Calories 2993.9, Fat 30.7, SaturatedFat 14.4, Cholesterol 203.6, Sodium 630.3, Carbohydrate 665.6, Fiber 113.8, Sugar 125.5, Protein 106.2
CHEESY CHICKEN AND SQUASH CASSEROLE
Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g
Tips:
- Choose the right squash: Butternut squash is a popular choice for this casserole, but you can also use other winter squashes like acorn or kabocha. Look for squashes that are firm and have a deep color.
- Roast the squash before adding it to the casserole: This will help to bring out its natural sweetness and flavor.
- Use a variety of cheeses: A combination of cheddar, Parmesan, and Gruyère cheeses will give your casserole a rich and flavorful sauce.
- Don't overcook the chicken: Chicken breasts can easily become dry and tough, so be sure to cook them until they are just cooked through.
- Serve the casserole hot: This dish is best served immediately out of the oven, when the cheese is melted and bubbly.
Conclusion:
Chicken and squash casserole is a hearty and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of roasted squash, tender chicken, and melted cheese, this casserole is sure to be a hit with your family and friends.
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