Thursday, June 26, 2008

Chicken & Squash Bake

zucchini & yellow squash

This is adapted from a Southern Living recipe, and it's just really good. Could easily go vegetarian--just leave out the chicken and swap the cream of chicken soup for cream of mushroom. Also, after having made it, I think it could use a whole lot more carrot, if you like carrots. This time of year, there can't be enough recipes for zucchini and yellow squash, so go get an armful and try this! It was a hit with the whole family, including my daughter, who, prior to this meal had never, ever consented to eat squash of any kind.

Chicken & Squash Bake

*2 to 3 pounds of zucchini AND straight- or crookneck yellow squash, sliced
*1 small, sweet onion (I used a Vidalia)

Combine first three ingredients in a Dutch oven or other large, heavy pot. Add water just to cover, bring to boil, cook gently for 5 minutes. Drain veggies well. After I got the veggies out, I heavily salted and peppered the water they cooked in, and used it to boil 1/2 to 1 pound of skinless, boneless chicken until just cooked through. Then I took it out and shredded/cut it up.


Meanwhile, in a good-size bowl, combine:

*1 cup grated carrots (I think you could use twice as much if you wanted)
*8oz. (1 cup) sour cream (I used reduced-fat)
*1 can cream of chicken soup (I used 98% fat-free)
*1/2 tsp. salt (or to taste)

Fold the cooked veggies and chicken into the sour-cream mixture until well-combined. Set aside.

grated carrots, rf sour cream, 98%ff cream of chicken soup, salt


*1/2 cup butter or substitute of your choice (I like Smart Balance 50/50 Butter Blend)

Into melted butter, stir:

*8oz. Herbed stuffing mix (I used Pepperidge Farm)

In a lightly greased (or sprayed with Pam) 9/13" casserole dish, spread half the stuffing mixture on the bottom of the dish. Pour all of the filling over that, then top with the other half of the stuffing mixture.

half of stuffing & butter mix in bottom of casserole

squash, chicken, sour cream mixture on top of stuffing layer

topping layer

Bake, uncovered, at 350F, for 30-35 minutes, until golden and bubbly. I had to tent some foil over it at about 20-25 minutes, for the duration of the baking time.

Bella's bowl of squash & chicken casserole

This was Bella's bowl. The rest of us did eat off plates, but it's notable that the little one cleaned that bowl pretty well.