I returned from the weekend in Peoria for Writers on the River to find my garden hadn't taken the weekend off. This was what was waiting for me on Monday morning.
I haven't posted a new recipe in ages, but this one was so good, I thought I should share. I based it on my Hamburger Zucchini Souffle recipe, which uses saltines instead of stuffing mix and added the cream of chicken soup. I could only take a picture of a single serving this morning because most of it is gone!
Chicken and Yellow Squash Casserole
Ingredients:
1 (12.5 oz) can chicken, drained
2 cups grated yellow squash
1 can cream of chicken soup
1 cup shredded cheese (Colby Jack)
½ tsp salt
1 (6oz) box of Stove Top stuffing (chicken flavor)
¾ cup evaporated milk
2 eggs
½ tsp poultry seasoning
½ onion, grated
4 Tbsp melted butter
Directions:
Mix all together and bake in greased casserole dish at 350 for 45 min to 1 hour until set and edges lightly browned.
