This yellow squash casserole is one of the most flavorful recipes for comfort food season. Adding chicken makes this dish into a full meal!
November is my favorite month of the year (closely followed by December). Weekend pastimes include our families gathering together, sharing recipes, and making memories around the table. It’s the best! Other cozy meals we enjoy include my Beef and Mushroom Lasagna Soup, this One Pan Mexican Rice Casserole, and my take on Detroit-Style Deep Dish Pizza.
INGREDIENTS FOR YELLOW SQUASH CASSEROLE:
These simple ingredients all come together to create a main meal that’s fully loaded with flavor. It’s enough to feed a crowd, so make sure to bring this to your next holiday, potluck, special occasion, or it makes a wonderful hot dish to bring to a neighbor! Topped with a buttery cracker crust, this recipe is sure to become an all-time fav!
- Springer Mountain Farms Chicken Breasts
- Yellow Squash
- Sweet Onion
- Ritz Crackers
- Sharp Cheddar Cheese
- Half and Half
- Butter salted
- Fresh Thyme
- Black Pepper
When choosing squash, I like to aim for the smaller ones because they have less seeds. The larger ones will work just fine, I just find that they tend to get a little more watery… so make sure to drain after sautéing. No one likes a soggy casserole. 😉
MORE CHICKEN RECIPES YOU’LL LOVE:
- 1.5 lbs. Springer Mountain Farms Chicken Breast
- 6 tbsp. Salted Butter, divided
- 5 Yellow Squash, sliced
- 1 Sweet Onion, chopped
- 45 Ritz Crackers, crushed
- 16 oz. Cheddar Cheese, shredded
- 2 Eggs
- 1 cup Half and Half
- 2 tbsp. Fresh Thyme, chopped
- ½ tsp. Salt
- 1 tsp. Black Pepper
- Sauté the chicken in a large skillet over medium heat with 2 tablespoons of melted butter, making sure to flip halfway through. The chicken will be ready for shredding when it reaches an internal temp of 165F.
- Remove the chicken from the skillet to shred. In the leftover juices, sauté the squash and sweet onion until softened. While the veggies are sautéing, crush the crackers, shred the cheese and chicken.
- Preheat oven to 400F.
- Once the vegetables are softened, add the shredded chicken, half the cheese, half the crackers, eggs, 2 tbsp. butter, half and half, fresh thyme, salt and pepper to the warm skillet. Mix until combined.
- Transfer the casserole mixture to a baking dish. Top with the remaining cheese and crackers. Cut the remaining two tablespoons of butter into small cubes and randomly place on top of the cheesy cracker crust.
- Bake for 25 minutes, or until the crust is golden.
NOTES ON THIS RECIPE:
- If you don’t have enough liquid that has released from sautéing the chicken with butter, go ahead and add a splash of chicken stock or water. You want the veggies to slightly steam so they can soften into the casserole texture.
- I prefer cheddar cheese with this recipe, but honestly you can use whatever cheese you enjoy most. Monterey Jack always tastes nice… and Pepper Jack will give you an extra spicy kick!
- I sprinkled mine at the end with a little bit of fresh parsley that I had on hand. It’s not a mandatory ingredient, but it does make for pretty presentation. You could also sprinkle it at the end with any leftover thyme.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!