Chicken and Summer Squash Casserole
Description
This cheesy squash and chicken casserole features a creamy mayo-based sauce flavored with ranch dressing mix for classic Southern comfort food vibes.
Ingredients
•
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®)
•
1/2 cup unsalted butter, melted
•
2 tablespoons chopped fresh parsley
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
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 the heat and stir in chicken, Cheddar cheese, and crushed crackers.
3
Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl; gently stir into squash mixture, then spread into the prepared casserole dish.
4
Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
5
Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.