4 Reviews

I have a bushel of butternut squash, so needed to use some up. Unfortunately I found this recipe to be bland. There was so much fluid in the casserole when finished baking, that it was more like a soup. Plus the squash was a bit mushy. If I had added rice to the casserole when I put in the oven, that might have been a good alternative.

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StillRiverCook January 24, 2011

Simple and Delicious! I'm slow with the preparation steps, so it took longer than I thought it would, but it was easy to make and tasted wonderful. I seasoned the chicken before browning and left out the cashews...also added a bit of grated cheese to the dish before baking.

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emmerrill January 28, 2010

This was a very good basic chicken recipe. I may not have cut the squash up enough since it was not done at the same time as the chicken, so I removed the chicken and finshed up the squash for about ten more minutes. I didnt use cashews , but next time if I make this I will add them or some cheese or just something to give it a bit of a kick.

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anme November 26, 2007

Review Tag 2007 ~ This was amazing! Who would have thought such simple ingredients could taste so good! I prefer to brown the meat separate from the veggies first. I browned the chicken chunks in 3 separate batches so that it actually browned instead of steamed. I used fresh sage from the garden and did not use the nuts. This makes a lovely juice at the end. Cooked for 50 minutes. Hubby and I enjoyed it so much, we devoured the whole lot! This could also work as a side dish or vegetarian meal by omitting the chicken and using veggie stock cubes. Perhaps a sprinkling of cheese on top would be nice too. I will definitely be making this often. Thanks Wendy-Bob!

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CulinaryQueen October 27, 2007
Chicken & Squash Casserole