There’s something about casseroles that feels like home. They’re warm, hearty, and made to feed a crowd—or at least ensure you’ve got some stellar leftovers. This Chicken & Squash Casserole is one I return to again and again. I found it scribbled on a faded recipe card, and after one bite, I knew it would become a regular in my comfort food rotation.
It’s packed with tender chicken, soft cooked squash, carrots, onions, and wrapped up in a creamy sauce made from sour cream and mushroom soup. Then there’s the golden stuffing crust on top—so simple, but it adds just the right crunch to balance everything underneath. It’s a one-dish wonder that makes its way to my table whenever I need something cozy and crowd-pleasing.
Why This Recipe Works
This casserole hits that magical balance of being both rustic and indulgent. Here’s why I love it:
- Uses real, whole ingredients: Chicken, fresh veggies, pantry staples. It’s hearty without being fussy.
- Great way to use leftover chicken: I often make this with a rotisserie chicken or whatever’s left from Sunday dinner.
- Layered texture and flavor: The creamy filling contrasts perfectly with the buttery stuffing topping.
- Perfect for meal prep or potlucks: It reheats like a dream and holds together well for serving.
Ingredients You’ll Need
(Serves 6-8 | Prep Time: 25 mins | Cook Time: 30 mins)
- 2 ½ to 3 pounds cooked chicken (shredded or chopped)
- 2 pounds yellow squash, sliced into ¼ inch rounds
- ½ cup chicken broth (plus more if needed to boil squash)
- 2 large carrots, shredded
- 1 medium onion, chopped
- 1 (8 oz) carton sour cream
- 1 (10 ½ oz) can cream of mushroom soup
- Salt and pepper to taste
- ½ cup chicken-flavored stuffing mix
- ¼ cup melted butter
How I Make Chicken & Squash Casserole (Step-by-Step)
1. Cook the Chicken (If You Haven’t Already)
If I’m starting with raw chicken, I usually boil it in lightly salted water until it’s just cooked through—about 20 minutes. Then I let it cool a bit and pull the meat off the bone. Rotisserie chicken is a shortcut I use often, and it adds great flavor.
2. Boil the Squash Until Tender
I place the sliced yellow squash in a large saucepan with the chicken broth, bring it to a boil, and simmer for 12 minutes. The goal is fork-tender but not mushy. Once it’s ready, I drain the squash and set it aside.
Tip: If your broth cooks off too quickly, just splash in a little more water to keep things moving.
3. Combine the Vegetables
In a large bowl, I mix the cooked squash with the shredded carrots and chopped onion. The carrots add subtle sweetness and color, and the onion gives it that savory bite that rounds out the flavor.
4. Make the Creamy Sauce
In a separate bowl, I stir together the sour cream, cream of mushroom soup, salt, and pepper. This mixture is what ties the entire casserole together. It’s rich and creamy without being too heavy.
5. Mix Everything Together
Time to bring it all together. I fold the chicken into the sour cream mixture, then gently stir in the squash, carrots, and onion. I try not to overmix—just enough to combine without breaking up the veggies too much.
6. Assemble the Casserole
I spoon the mixture into a lightly greased 9×13-inch baking dish. No need to pack it down—just smooth the top a bit so the stuffing will sit evenly.
7. Make the Buttery Topping
In a small bowl, I mix the chicken-flavored stuffing mix with the melted butter. This gets sprinkled evenly over the top. As it bakes, the stuffing soaks up a bit of that creamy mixture below and turns beautifully golden and crisp.
8. Bake Until Golden
I pop the casserole into a preheated 350°F oven and bake it uncovered for 30 minutes. By the time it’s done, the top is golden and the filling is bubbling around the edges—exactly what you want in a casserole.
How I Serve It
This casserole is a meal on its own, but I like to round it out with something fresh on the side. Here’s what I usually serve with it:
- Crisp green salad with vinaigrette to cut the richness
- Steamed green beans or peas for extra veggies
- Soft dinner rolls or cornbread if I’m feeding a bigger crowd
It also reheats beautifully for lunch the next day—just cover it with foil and warm in a low oven or pop a slice in the microwave.
Variations I’ve Tried (And Loved)
- Add rice or quinoa to bulk it up—just mix in a cup of cooked grains with the chicken and veggies.
- Try cream of chicken or celery soup instead of mushroom for a different twist.
- Swap the squash for zucchini if that’s what I’ve got on hand.
- Make it cheesy with a handful of shredded cheddar stirred into the filling or sprinkled under the stuffing topping.
FAQs From My Kitchen to Yours
Q: Can I make this ahead of time?
A: Absolutely! I often assemble the whole thing in the morning, cover it, and keep it in the fridge until I’m ready to bake it for dinner. You may need to add 5-10 extra minutes to the baking time if it’s cold from the fridge.
Q: What’s the best way to shred the carrots?
A: I use a box grater—it’s quick and gives just the right texture. You can also toss baby carrots into a food processor if you’re short on time.
Q: Is this freezer-friendly?
A: Yes, just leave off the stuffing topping until you’re ready to bake. Cover the rest tightly in foil and freeze. Thaw overnight in the fridge, add the stuffing and butter, and bake as usual.
Q: Can I use leftover turkey instead of chicken?
A: Definitely. This is one of my favorite ways to use up Thanksgiving leftovers. The flavors work just as well with turkey.
Final Thoughts
There’s a reason this Chicken & Squash Casserole has become one of my most-requested recipes. It’s comforting, packed with flavor, and flexible enough to adapt to whatever’s in the fridge. Whether I’m feeding my family on a busy weeknight or making something special for a potluck, this dish always delivers.
And once you try it, I have a feeling it’s going to earn a permanent spot in your rotation too.
This Chicken & Squash Casserole Is the Cozy Dish I Crave All Year Long
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups butternut squash, peeled and diced
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add the diced butternut squash and cook for about 5 minutes until slightly softened.
- In a large bowl, combine the cooked chicken, cooked rice, sautéed onion and squash, chicken broth, thyme, salt, and pepper. Mix well.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Top with shredded cheddar cheese and breadcrumbs.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbling and the top is golden brown.
- Let cool for a few minutes before serving.
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