CHICKEN AND SUMMER SQUASH CASSEROLE
6 cups sliced summer squash
½ cup chopped onions
1 can cream of chicken soup
1 cup sour cream
3 cups boneless chicken breast, cooked and shredded into bite size pieces
1, 8 ounce package Pepperidge Farm herb-seasoned stuffing mix
½ cup butter, melted
In a large pot, cook summer squash and onion in boiling, salted water until just tender when pierced with a fork, about 10 minutes. Drain and set aside
Combine the soup and sour cream in a large bowl. Fold in the summer squash and chicken.
Mix the stuffing with the melted butter and arrange half of it on the bottom of a greased 9” x 13” casserole dish. Top the first layer of stuffing with the squash and chicken filling and top with the remaining stuffing mix.
Bake at 350° for 25-30 minutes until heated through and bubbly.
I had this casserole at a friend’s house when I was a little girl (MANY moons ago!). I begged my mother to call hers and get the recipe. It has been a family staple ever since. SOOO GOOOD!