CHICKEN AND SUMMER SQUASH CASSEROLE

8 Ingredients or less|Brunch|Casseroles|Chicken

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Ingredients

6 cups sliced summer squash

½ cup chopped onions

1 can cream of chicken soup

1 cup sour cream

1 teaspoon salt

½ teaspoon black pepper

3 cups boneless chicken breast, cooked and shredded into bite size pieces

1, 8 ounce package Pepperidge Farm herb-seasoned stuffing mix

½ cup butter, melted

Instructions

Preheat oven to 350 degrees.

In a large pot, cook summer squash and onion in boiling, salted water until just tender when pierced with a fork, about 10 minutes. Drain and set aside.

Combine the soup, sour cream, salt, and black pepper in a large bowl. Fold in the summer squash and chicken.

Mix the stuffing with the melted butter and arrange half of it on the bottom of a greased 9” x 13” casserole dish. Top the first layer of stuffing with the squash and chicken filling and top with the remaining stuffing mix.

Bake for 25-30 minutes until heated through and bubbly.

I had this casserole at a friend’s house when I was a little girl (MANY moons ago!). I begged my mother to call her’s and get the recipe. It has been a family staple ever since. SOOO GOOOD!