Chicken Squash Casserole

By BobN

Ingredients

• 2 cups shredded cooked chicken
• 2 packages (14 ounces each) frozen squash with onions and red peppers, thawed and drained
• 1 cup sour cream
• 1 can (11 ounces) cream of chicken soup
• 1/2 cup salad dressing (mayo-type)
• 1 small can (4 ounces) sliced mushrooms, drained
• 1 to 2 teaspoons black pepper
• 1 small box (6 ounces) cornbread or chicken-flavored stuffing mix
• 1/4 cup butter, melted
• You can substitute two 14-ounce packages of frozen squash plus 1/2 cup onion and 1/2 cup red pepper if you cannot find the squash mix for the recipe.

Details

Servings 1
Adapted from texascooppower.com

Preparation

Step 1

Combine all ingredients except stuffing mix and butter in a large bowl. Spread into a 9x13-inch pan. Top with dry crumbs from the stuffing mix. Sprinkle the seasoning packet from the stuffing mix on top of the dry crumbs. Top with melted butter. Bake at 350 degrees for 30 to 35 minutes.