Chicken and Yellow Squash Casserole

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This quick and easy chicken and yellow squash casserole is perfect for even busy weeknights. You can have dinner on the table in no time!

I like to use this easy shredded chicken hack so that I have already cooked chicken on hand for recipes like this one! It means that dinner is on the table even more quickly and everyone is happy…including the cook!

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Pin showing the title across the middle with the finished chicken and yellow squash casserole photos at top and bottom.

When it comes to making dinner I like to keep things easy. This chicken and yellow squash casserole is perfect! It’s got some tasty fresh ingredients and is family friendly, which means I don’t have to stress about getting everyone to eat their dinner!

Featured image showing the finished chicken and yellow squash casserole served up and ready to be enjoyed.

Another excellent feature of this yummy casserole is that it’s meal prep friendly. I know I can make a batch and have leftovers for lunches throughout the week as well!

What’s the difference between yellow squash and green squash?

Yellow squash is a type of summer squash, much like green squash, which has a thin, edible skin. They’re usually picked before the skin has a chance to thicken up and become inedible like the squash skin on things like acorn or butternut squash!

If you want to learn more about yellow squash, inducing how to clean them and prep them for all kinds of recipes, check out my post all about yellow squash here!

Photo shows the finished recipe on a plate with a fork ready to eat.

I also have a few yellow squash recipes you might want to try! This easy yellow squash casserole is another one pan easy dinner you might like, I also have a baked yellow squash recipe that is tasty, and pork and yellow squash skillet is a one pan meal that is big on flavor but light on clean up!

Here’s what you’ll need to make a chicken and yellow squash casserole:

This recipe uses boneless skinless chicken breasts but you can use whatever you have on hand. If you have cooked chopped or shredded chicken on hand already, even better.

A nice hack for this recipe is to just grab a rotisserie chicken that’s cooked and you can add that into the casserole for a full meal that’s ready in no time!

We will also be using yellow squash, olive oil, chicken or veggie broth, onions, sour cream, cream of mushroom soup (substitute another cream of style soup if you need to), along with some chicken flavored stuffing mix, butter, and salt and pepper!

A bowl full of the chicken and yellow squash casserole ready to serve.

This recipe is pretty simple and it has simple ingredients. That’s part of the magic of it all. This recipe comes together easily and quickly so that you don’t have to overthink meal times!

How to make a squash and chicken casserole:

Cook the chicken, cool completely, cut into 2” pieces and set aside.

Bring squash to boil in broth and cook for 8 minutes.

Drain and combine all vegetables.

A look at one serving on a plate with the rest of the casserole in the background ready to be dished out.

Combine sour cream, soup and salt and pepper.

Add the chicken and veggies to the mixture.

Spoon all of that into a lightly greased 9×13” baking dish.

Combine the stuffing and the butter and then sprinkle it  over the top of the casserole.

Bake at 350 degrees F for 25 minutes.

Yield: 6 Servings

Chicken and Yellow Squash Casserole

Featured image showing the finished chicken and yellow squash casserole served up and ready to be enjoyed.

This quick and easy chicken and yellow squash casserole is perfect for even busy weeknights. You can have dinner on the table in no time!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 -3 pounds boneless chicken
  • 2 tablespoons olive oil
  • 2-3 medium yellow squash, cut into 1/4-inch slices
  • 1 cup chicken broth, more if needed
  • 2 large carrots, shredded
  • 1 medium onion, chopped
  • 1 (8 ounce) carton sour cream
  • 1 10.5-ounce can cream of mushroom soup
  • 1 teaspoon salt and pepper
  • ½ cup chicken flavor stuffing mix
  • ¼ cup butter, melted

Instructions

  1. Cook the chicken, cool completely, cut into 2” pieces and set aside.
  2. Bring squash to boil in broth and cook for 8 minutes.
  3. Drain and combine all vegetables.
  4. Combine sour cream, soup and salt and pepper.
  5. Add the chicken and veggies to the mixture.
  6. Spoon all of that into a lightly greased 9x13” baking dish.
  7. Combine the stuffing and the butter and then sprinkle it over the top of the casserole.
  8. Bake at 350 degrees F for 25 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 692Total Fat: 36gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 235mgSodium: 1082mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 72g

I am not a medical expert. These calculations are provided as a courtesy.

A forkful of the finished recipe held up to the camera.

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