Chicken Yellow Squash Casserole

Total Time
10 mins
25 mins

I found this in Southern Living.

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  • 2 12-3 lbs chicken
  • 2 lbs yellow squash, cut into 1/4 inch slices
  • 12 cup broth, more if needed
  • 2 large carrots, shredded
  • 1 medium onion, chopped
  • 1 (8 ounce) carton sour cream
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • salt and pepper
  • 12 cup chicken flavor stuffing mix
  • 14 cup butter, melted


  1. Cook chicken, cool and remove from bone.
  2. Bring squash to boil in broth and cook 8 minutes.
  3. Drain and combine all vegetables.
  4. Combine sour cream, soup and salt and pepper.
  5. Add chicken and veggies.
  6. Spoon into lightly greased 9x13” baking dish.
  7. Combine stuffing and butter.
  8. Sprinkle over casserole.
  9. Bake at 350 for 25 minutes.
Most Helpful

I will quote my husband after having taken a bite of this casserole, "I could eat this all night!" I followed the recipe fairly closely and the finished product was very creamy, so I put it over spiral garden pasta. Superb! We are growing our own squash, carrots and onions, so I anticipate making this often this summer.

5 5

This was YUMMY~ I didn't have any carrots so I used canned corn. My family went back for seconds and the leftovers were great the next day! You hide lots of veggies in here for the picky eaters~

5 5

Mmmm! I was looking for a recipe to use up some of my extra squash and decided to give this a try. It was so good and so easy. I used boneless, skinless chicken breasts, used both yellow squash and zucchini, added a can of drained cut green beans, (all seasoned with some garlic powder) and a little more of the stuffing topping. We ate half the pan between us!!