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.
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~
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!!
I have been making this for 20 years. A friend of mine gave it to me while stationed at Fort Knox Kentucky. She made it with no chicken so I added it. I googled the recipe just by chance and couldnt believe my eyes when I seen this. I thought who stole my recipe. Well I guess it dont matter now. All I can say is that this is a big hit with my family and friends.
Just made this and it was flavorful and moist, yummy! I had to substitute zuccini for the yellow squash, but it tasted great. I made more stuffing topping, used about 3/4 of a cup and it came out really nice and crunchy. I also used 1 1/2 boneless skinless chicken breasts as I find it easier to cut up and add to the mix. Thanks for sharing!