Rating: 3.5 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This recipe is a delicious way to celebrate summer and the beautiful bounty of delicious fresh veggies. I picked up this recipe from my beautiful grandmother, and every time I make it I think of her and all the wonderful times we had together.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

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  • Place a layer of potatoes in the bottom of the prepared baking dish, followed by a layer of onion, a chicken breast, and a layer of squash. Repeat layers, season with salt and pepper, and dot the casserole with the butter pieces.

  • Cover the dish with foil or a lid, and bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbling, the vegetables are tender, and the chicken is no longer pink inside. Uncover the dish and bake for another 10 to 15 minutes, until the vegetables are starting to brown. Let cool 5 minutes before serving.

Cook's Note

This can also be cooked on the grill by layering vegetables and one piece of chicken on large piece of foil. Then season with salt and pepper, and top with small pat of butter. Wrap foil to form a pouch.

Nutrition Facts

311 calories; protein 25.4g; carbohydrates 27.4g; fat 11.3g; cholesterol 81.4mg; sodium 116.8mg. Full Nutrition
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