Back to that fabulous new cookbook from Calvary Baptist Church in Little Rock. Still prowling through it I encountered a squash casserole that was different than any I’d ever seen (and I’ve been around the block a few times where squash casseroles are concerned.)As its basic elements, this casserole combined squash, cornbread stuffing, and cubed chicken (new to me in a squash casserole). I already had in my possession a box of cornbread stuffing and a container of the chicken. With a brief trip (I should say, with Hubby’s brief trip) to the grocery produce section for a little fresh squash, I was in business.
Other than the small amount of time necessary for slicing the squash and chopping the small onion, this was an amazingly easy prep. Stir-ins of cream of chicken soup, sour cream, and seasonings completed the assemblage. I couldn’t resist sprinkling a little Cheddar cheese on top. I mean, to me, a squash casserole just doesn’t look right if it isn’t crowned with a smattering of orange. Only about 1/4 to 1/2 cup of cheese was all I added, but the effect was achieved.
“This tastes like Thanksgiving!” Hubby gushed when I plunked some Chicken Squash Casserole on a plate and set it before him last night. Genius! That’s the general idea. After all, ’tis the season. Another winner from Calvary Culinary Creations (and from this recipe’s contributor, Adrian Self).
Chicken Squash Casserole
2 pounds yellow squash, sliced
1 box cornbread stuffing mix
1 (10.5-ounce) can cream of chicken soup
8 ounces sour cream (I used fat-free)
1 small onion, chopped
2 cups cooked and cubed chicken
salt (or salt substitute) and pepper to taste
Preheat oven to 350 degrees. In a large saucepan cover squash and onion with water. Bring to a boil. Reduce heat to medium; cook until squash is tender. Drain. Stir in salt, pepper, soup, stuffing mix, chicken, and sour cream. Pour squash mixture into greased 2 1/2-quart casserole dish. Bake for 35 minutes. Serves 6.
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