Best 8 Chicken And Summer Squash Casserole Recipes

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Indulge in a symphony of flavors with our tantalizing Chicken and Summer Squash Casserole, a delectable dish that marries the tender succulence of chicken with the vibrant freshness of summer squash. This culinary masterpiece is not only a feast for the taste buds but also a visual delight, as the vibrant colors of the vegetables create an eye-catching presentation. Alongside this main course marvel, discover a medley of equally enticing recipes that will elevate your culinary repertoire. From the zesty kick of our Spicy Black Bean Burgers to the comforting warmth of our Creamy Tomato Soup, each recipe promises a unique flavor journey that will leave you craving more.

Here are our top 8 tried and tested recipes!

CHICKEN AND SUMMER SQUASH



Chicken and Summer Squash image

Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
¾ pound yellow squash, sliced
¾ pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped

Steps:

  • In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
  • Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
  • Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g

CHEESY CHICKEN AND SQUASH CASSEROLE



Cheesy Chicken and Squash Casserole image

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

2 pounds yellow squash, cut into 1/4-inch slices
1 medium onion, diced
3 sprigs fresh parsley
¼ teaspoon dried thyme leaves
1 bay leaf
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon seasoned salt
½ teaspoon Worcestershire sauce
¼ teaspoon ground nutmeg
2 egg yolks, beaten
1 cup shredded Gruyere cheese, divided
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups chopped, cooked chicken
½ cup dry bread crumbs
2 teaspoons melted butter
2 tablespoons chopped fresh 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.

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

CHICKEN YELLOW SQUASH CASSEROLE



Chicken Yellow Squash Casserole image

Make and share this Chicken Yellow Squash Casserole recipe from Food.com.

Provided by Barenakedchef

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs chicken
2 lbs yellow squash, cut into 1/4 inch slices
1/2 cup broth, more if needed
2 large carrots, shredded
1 medium onion, chopped
1 (8 ounce) carton sour cream
1 (10 1/2 ounce) can cream of mushroom soup
salt and pepper
1/2 cup chicken flavor stuffing mix
1/4 cup butter, melted

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.

Nutrition Facts : Calories 628.9, Fat 47.4, SaturatedFat 18.4, Cholesterol 182.8, Sodium 656.6, Carbohydrate 11.8, Fiber 2, Sugar 6.7, Protein 38.6

CHICKEN AND SUMMER SQUASH CASSEROLE



Chicken and Summer Squash Casserole image

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!

Provided by lutzflcat

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 55m

Yield 8

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 614.8 calories, Carbohydrate 24 g, Cholesterol 163.7 mg, Fat 49.7 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 18 g, Sodium 705.4 mg, Sugar 2.4 g

SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP



Squash Casserole with Cream of Chicken Soup image

This casserole is creamy with a wonderful herbed topping. You can also mix leftover turkey or pork in this dish and serve as a main dish after the holidays.

Provided by Ladysmom

Categories     Side Dish     Vegetables     Squash     Summer Squash

Yield 8

Number Of Ingredients 7

1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
1 onion, thinly sliced
1 carrot, grated
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup butter
7 ½ ounces herbed dry bread stuffing mix

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.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 29.1 g, Cholesterol 76.8 mg, Fat 32.3 g, Fiber 2.2 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 858.3 mg, Sugar 5.3 g

SUMMER SQUASH CHICKEN CASSEROLE



Summer Squash Chicken Casserole image

This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
4 cups cubed cooked chicken breast
2 cups pattypan squash, halved
1 small onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 297 calories, Fat 11g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 633mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

SUMMER SQUASH CHICKEN ALFREDO



Summer Squash Chicken Alfredo image

This is a recipe I came up with that uses all of my favorite ingredients and is very beautiful served on a platter.

Provided by CALLIEW

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 12

2 skinless, boneless chicken breast halves
2 tablespoons garlic, minced
1 (8 ounce) package uncooked rigatoni pasta
6 slices bacon
1 tablespoon vegetable oil
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup Alfredo sauce
¼ cup milk
6 sun-dried tomatoes, softened and chopped
3 tablespoons Parmesan cheese
¼ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Place the chicken in the prepared baking dish, and coat with the garlic. Bake 25 minutes, or until chicken juices run clear. Cool and chop.
  • Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes, until al dente, and drain.
  • Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • Heat the oil in a skillet over medium heat, and saute the zucchini and yellow squash until tender and lightly browned.
  • In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese, and almonds.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 35.6 g, Cholesterol 52.2 mg, Fat 23 g, Fiber 2.8 g, Protein 22.1 g, SaturatedFat 7.5 g, Sodium 721 mg, Sugar 4 g

COZY CHICKEN AND SUMMER SQUASH CASSEROLE



Cozy Chicken and Summer Squash Casserole image

Make and share this Cozy Chicken and Summer Squash Casserole recipe from Food.com.

Provided by lecole54

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
1/2 teaspoon rosemary, minced
1 1/2 teaspoons thyme, minced
1 teaspoon salt, divided
2 1/2 tablespoons olive oil, divided
1 1/4 lbs chicken thighs, boneless and skinless
1/2 lb carrot, cut into small, 1/2 inch pieces
1/2 lb zucchini, sliced into 1/4 inch coins
1/2 lb summer squash, sliced into 1/4 inch coins
1 small red onion, cut into wedges
2 sprigs rosemary
2 sprigs thyme

Steps:

  • Preheat oven to 350 degrees F. In a small bowl, mix together garlic, minced rosemary, minced thyme, 1/2 teaspoon salt and 1 1/2 tablespoons olive oil.
  • Rub mixture all over chicken thighs and set aside.
  • Toss carrots, zucchini, summer squash and red onions with remaining 1/2 teaspoon salt and 1 tablespoon olive oil. Scatter in the bottom of a large baking dish.
  • Tuck the sprigs of rosemary and thyme underneath the vegetables, then place the chicken thighs over the top of vegetables.
  • Bake for 30 minutes, or until chicken reaches 165 degrees F. Serve while warm.

Nutrition Facts : Calories 424.9, Fat 30.6, SaturatedFat 7.3, Cholesterol 119.4, Sodium 735.3, Carbohydrate 11, Fiber 3.1, Sugar 6.1, Protein 26.7

Tips:

  • Selecting the Right Chicken: Opt for boneless, skinless chicken breasts or thighs for a leaner and more convenient option.
  • Cutting the Chicken: Slice the chicken into bite-sized pieces for even cooking and easier eating.
  • Seasoning the Chicken: Add flavor to the chicken by seasoning it with salt, pepper, garlic powder, and paprika before cooking.
  • Cooking the Chicken: Pan-sear the chicken over medium heat until golden brown and cooked through. Alternatively, bake the chicken in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cooked through.
  • Choosing the Right Summer Squash: Select firm and tender summer squash, such as zucchini or yellow squash.
  • Preparing the Summer Squash: Cut the summer squash into bite-sized pieces for uniform cooking.
  • Cooking the Summer Squash: Sauté the summer squash in a pan with olive oil until tender but still slightly crisp.
  • Making the Sauce: Combine cream of chicken soup, milk, sour cream, and shredded cheddar cheese in a bowl until smooth. Alternatively, use a homemade cheese sauce for a richer flavor.
  • Assembling the Casserole: Layer the cooked chicken, summer squash, and sauce in a greased casserole dish. Top with additional shredded cheddar cheese and bread crumbs.
  • Baking the Casserole: Bake the casserole in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Conclusion:

The Chicken and Summer Squash Casserole is a delightful combination of flavors and textures that makes for a comforting and satisfying meal. With its tender chicken, flavorful summer squash, creamy sauce, and crispy breadcrumb topping, this casserole is sure to be a hit with your family and friends. Whether you're looking for a weeknight dinner or a special occasion dish, this casserole is an excellent choice. Experiment with different variations, such as adding other vegetables, herbs, or spices, to create your own unique and delicious casserole.

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