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READY IN 1¼ hrs

Summer Chicken Bake

Read Reviews (8)

"This recipe is a delicious way to celebrate summer and the beautiful bounty of delicious fresh veggies. I picked up this recipe from my beautiful grandmother, and every time I make it I think of her and all the wonderful times we had together." — Jaay

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 potatoes, sliced
1 large yellow onion, sliced
1 pound skinless, boneless chicken breast halves

1 pound yellow squash, sliced
salt and pepper to taste
3 tablespoons chilled butter, diced

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Place a layer of potatoes in the bottom of the prepared baking dish, followed by a layer of onion, a chicken breast, and a layer of squash. Repeat layers, season with salt and pepper, and dot the casserole with the butter pieces.
Cover the dish with foil or a lid, and bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbling, the vegetables are tender, and the chicken is no longer pink inside. Uncover the dish and bake for another 10 to 15 minutes, until the vegetables are starting to brown. Let cool 5 minutes before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 1 hr 15 mins

Footnotes

Cook's Note
This can also be cooked on the grill by layering vegetables and one piece of chicken on large piece of foil. Then season with salt and pepper, and top with small pat of butter. Wrap foil to form a pouch.

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Reviews More Reviews

Most Helpful Positive Review

Jun 24, 2009

As other reviews had suggested, I poured about 7 ounces of chicken broth over the top of the dish before baking it. I also added a little bit of fresh dill.... tasted GREAT (with a little bit of salt, too). To help make sure the potatoes and chicken were fully cooked, I sliced the potatoes thinly AND sliced my chicken breast halves in half. I admit that after I cooked the chicken at 350 for 45 minutes, I still had to increase the temp to 400 for an additional 30 minutes! I have plenty of squash in my garden, and I'm always looking for different recipes to use them in so they don't go to waste! It seemed to be a hit with the hubby and kids. I'll be making this again, experimenting with different herbs and spices!

—Michelle

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Most Helpful Critical Review

Jun 19, 2009

After reading previous reviews I decided to marinate the chicken in Italian dressing to add flavor, I also added a little bit of chicken broth at the bottom of the pan. I cooked as directions said exactly otherwise, after 1 hour in the over my chicken was still completely raw in the middle, so I upped the oven to 400 for another 20-30min. The pototoes were still hard so I had to throw them out, my chicken was dried out, about the only thing that was good was the squash. I served with sauteed asparagus. I might try again but change it up a lot, otherwise I didn't like this at all.

—Jayme C.

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12 Ratings

Apr 21, 2011

indeed, twas a little bland. I substituted potatoes with tomatoes and added 1/4 cup of chicken broth and added a bit of salt, pepper and mixed herbs at the top. Will be making this one again! :)

—loveALMONDroca

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Jul 28, 2010

Surprisingly good. My chicken had not completely defrosted so I sliced it thin to help make sure it cooked through. I pretty much followed the recipe as written, but had a hard time fitting everything in a 2-quart dish so I used a larger dish.

—KimG

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Jun 16, 2009

Yes it is a little bland. I am planning on trying to marinate the chicken next time. I also added chicken broth, I figured it couldn't hurt. But it is a satisfying and healthy and I will definately make this again and would recommend it to a friend.

—LPROC

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Mar 30, 2011

I changed the recipe slightly. I seasoned the veggie with salt, pepper, and Italian seasoning. I also added red onion slices. I layered the veggies left out the chicken and cooked according the recipe. I mixed canned chicken, shredded cheese and Italian seasoning. In the last 10 minutes of cooking I added the chicken mixture to the top of the veggies. Turned out pretty good.

—bigandpinkytoes

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Jun 17, 2009

everyone enjoyed this one!

—bfeldner55

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Jun 08, 2009

It was okay. The flavor was pretty bland and it turned out really dry. I ended up having to add about 3 cups worth of chicken broth.

—amydf

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Nutrition

Calories
311 kcal
16%

Carbohydrates
27.4 g
9%

Cholesterol
81 mg
27%

Fat
11.3 g
17%

Fiber
4.5 g
18%

Protein
25.4 g
51%

Sodium
214 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Summer Chicken Bake

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 311
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 6.2g 31 %
Cholesterol 81mg 27 %
Sodium 214mg 9 %
Potassium 803mg 22 %
Total Carbohydrates 27.4g 9 %
Dietary Fiber 4.5g 18 %
Protein 25.4g 51 %
** Sugars 2.4g
Vitamin A 9 %
Vitamin C 41 %
Calcium 6 %
Iron 16 %
Thiamin 21 %
Niacin 103 %
Vitamin B6 44 %
Magnesium 24 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.