Recipe by alicia
"This casserole is pure comfort food. During the winter, it will surely warm you and your family. Plus, it's a great way to sneak in those daily veggies in a great-tasting dish! The cornbread really gives the casserole texture, while the squash gives it color, and it smells wonderful as it's pulled out of the oven."
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thinly sliced yellow squash
chopped red bell pepper
sliced fresh brown or white mushrooms
1 (8 ounce) container
light dairy sour cream
1 (14.5 ounce) can
1 (10.75 ounce) can
condensed cream of chicken soup
Italian seasoning blend
ground red pepper
chopped cooked chicken
shredded Cheddar cheese
This casserole was so good! It was sweet and savory all at once and was a huge hit with my family. One criticism is that I have never cooked fresh squash before and it took me FOREVER to thinly slice it for the recipe. I later realized that if I had just cooked the squash in the oven for even ten or fifteen minutes, this recipe would have been so much faster! Also, I used butternut squash and acorn squash. The butternut worked better.
It was OK but a lot on the blend/too goody-vanilla side for my taste. Next time I would have to make something similar using smoked ham/bacon...something to give this dish a bit of punch.
This is the most delicous chicken casserole. We never got tired of the leftovers. Excellent!
Oh man was this GOOD! It was so dee-lish that the whole family ate it AND complimented it. Can't wait for leftovers. I'm thinking about leaving out the chicken and stuffing my Thanksgiving turkey with this. YUM!
everybody loved it. I agree it was too watery though. Maybe cut the soup and cream cheese down.Would give it 5 * if it weren't for that!
The best part of this dish is that it doesn't taste like vegetables. I cooked a quick box of Jiffy Corn Bread, browned chicken in a skillet while cutting up the vegetables. Should have had the cheese grated earlier, but other than that it was nice to use up so many vegetables waiting to be used. Might try with spicy sausage instead of chicken next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Squash Casserole
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 250
** Calories from Fat: 128
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