Community Recipe from


  • 1-2lb Broiler fryer chicken
  • 2lbs. Yellow squash (1/4 inch slices)
  • 1/3 cup Water
  • 2large Carrots, scraped and shredded
  • 1 Medium onion
  • 18oz Carton of sour cream
  • 1103/4 oz Can cream of mushroom soup
  • 1/2tsp Salt
  • 1/4 tsp Pepper
  • 11/2cups Chicken flavored one-step stuffing mix
  • 1/4cup Butter or marg. melted


  1. Cook chicken in Dutch oven in boiling water to cover 45 minutes or until tender;drain. Cool chicken;skin and bone. Cut meat into bite-size pieces.

  2. Combine squash and water in a medium saucepan;bring to a boil. Cover, reduce heat, and simmer 8 mins or until tender, drain between paper towels.

  3. Combine squash, carrot and onion; toss gently; and set aside.

  4. Combine sour cream and next 3ingredients in a large bowl. Add chicken and squash mixture to sour cream mixture, stirring to blend.

  5. Spoon mixture into a lightly greased 13x9x2 inch baking dish.

  6. Combine stuffing mix and butter; sprinkle over casserole.

  7. Bake at 350 for 25 minutes it until bubbly
March 2013

This recipe is a personal recipe added by Pat Fallon and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken-SquashCasserole Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy