Reader Recipe
Chicken Squash Casserole
Prize-winning recipe

This winning recipe was featured in Fellowship and Food.

2 cups shredded cooked chicken
2 packages (14 ounces each) frozen squash with onions and red peppers, thawed and drained
1 cup sour cream
1 can (11 ounces) cream of chicken soup
1/2 cup salad dressing (mayo-type)
1 small can (4 ounces) sliced mushrooms, drained
1 to 2 teaspoons black pepper
1 small box (6 ounces) cornbread or chicken-flavored stuffing mix
1/4 cup butter, melted

Combine all ingredients except stuffing mix and butter in a large bowl. Spread into a 9x13-inch pan. Top with dry crumbs from the stuffing mix. Sprinkle the seasoning packet from the stuffing mix on top of the dry crumbs. Top with melted butter. Bake at 350 degrees for 30 to 35 minutes.

Servings: 8. Serving size: 1 cup. Per serving: 358 calories, 14.9 g protein, 19 g fat, 28.6 g carbohydrates, 532 mg sodium, 61 mg cholesterol

Susan Cook, Bluebonnet Electric Cooperative

Cook’s Tip


Are you a co-op member?

Don't ask again