01 May 2016

Using the Harvest... Chicken Squash Casserole

I harvested Yellow Crook Neck Squash and two different kinds of Zucchini for a delicious Chicken Recipe....the fresh veggies were awesome in this fabulous dish:

Chicken Squash Casserole

4 chicken breasts cut in bite size pieces (sautéed in a good flavorful seasoning, I use Salt Lick Chicken Seasoning and olive oil)  set aside after done.
1/2 stick of butter
1 small chopped onion
1 cup of grated carrot
pinch of salt and pepper (I use lot's of pepper and a pinch of sea salt)
2 squash and 2 zucchini sliced in bite size pieces
2 cups of chicken stock (use one cup and then use the other cup as needed)
1 cup of sour cream and 1 can of cream of chicken soup mixed together
1 box of Pepperidge Farm Chicken Seasoned stuffing mix

Sautee onion and carrot in 1/2 stick of butter until onion is transparent.  Add one cup of chicken broth and squash and zucchini and bring to a boil, turn to low and cover.  Cook until vegetables are slightly crunchy.  Use a very large mixing bowl and pour mixture into bowl and add 3/4 box of stuffing mix, sour cream and cream of chicken soup.  If mixture is dry, add second cup of chicken stock.  Add chicken to the mix and stir well.  Place in a casserole dish 9x12 and take the 1/4 stuff mix and place on top.  Bake on 350 degrees for 30 to 35 minutes until bubbling and browned.

Plant a garden.....it is so rewarding!  God Bless, Pamie G.

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