Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

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Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • 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.

Cook's Note:

You can use cubed cooked chicken breast instead of shredded.

Nutrition Facts

615 calories; protein 19.2g; carbohydrates 24g; fat 49.7g; cholesterol 163.7mg; sodium 705.4mg. Full Nutrition
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Reviews (3)

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2020
I made it, as written, with cubed chicken breasts, with the exception of substituting the stuffing (crushed) for the cracker crumbs. Very tasty, but a bit dry...overall, a definite make again, just a tad more liquid...VERY tasty! Read More
(3)
Rating: 4 stars
08/25/2020
We both liked this casserole! I made half a recipe and was very careful not to overcook the squash on top of the stove. The casserole did not get "weepy" with the water from the squash and the taste was excellent! Read More
Rating: 5 stars
08/25/2020
My wife and I made it a team effort as there are so many "moving parts." The result was worth the effort. Delicious and even better the next day. Winner, winner, chicken casserole. . . Read More
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Rating: 5 stars
07/08/2021
Delicious! But a lot of work! I made 3 changes. I used cornbread stuffing mix because that’s what I had on hand. I increased the cheddar cheese from 1 cup to 2 cups. I reduced the butter that is added to the stuffing from 8 tablespoons to 6 tablespoons (still too much). Next time I make this, I will stick with the cornbread stuffing. But instead of 2 cups I will use the entire box (3 cups). And I will definitely prepare some of the ingredients in advance. Read More
Rating: 5 stars
07/07/2021
This one I will make again and again. Having the leftover chicken and squash already waiting in the fridge, made this recipe sing - Make me!!!! I'm glad I did. Read More