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Chicken and Summer Squash Casserole

Rated as 4.75 out of 5 Stars

"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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55 m servings 615
Original recipe yields 8 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking 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 heat and stir in chicken, Cheddar cheese, and crackers.
  3. Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking 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.


  • Cook's Note:
  • You can use cubed cooked chicken breast instead of shredded.

Nutrition Facts

Per Serving: 615 calories; 49.7 24 19.2 164 705 Full nutrition

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Read all reviews 3
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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, j...

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 t...

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. . .