CHICKEN AND SUMMER SQUASH CASSEROLE
This rich and saucy casserole is classic Southern comfort food and a great way to use leftover chicken or turkey. It's worth the indulgence!
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
- Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
- Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
- Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 24 g, Cholesterol 163.7 mg, Fat 49.7 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 18 g, Sodium 705.4 mg, Sugar 2.4 g
CHICKEN AND SUMMER SQUASH
Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
- Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
- Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g
ROASTED CHICKEN THIGHS WITH SUMMER SQUASH
Chicken is a crowd-pleaser, but the croutons (which absorb all the juices) are the real star of these roasted chicken thighs with summer squash.
Provided by Giada De Laurentiis
Categories Main Course
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 450°F. Toss the bread cubes with 1 teaspoon of olive oil and the Parmesan and scatter them around the sheet tray.
- Combine the zest, chili flakes, oregano, pepper, and ½ teaspoon salt and sprinkle liberally over the chicken thighs and place them skin-side down on the sheet tray. Roast the chicken and croutons for 15 minutes. Remove the tray from the oven and turn the chicken skin-side up. Add the zucchini, squash, and lemon to the tray, sprinkle with ¼ teaspoon of salt, and drizzle with ½ teaspoon olive oil.
- Return the tray back into the oven and continue to roast until the croutons and vegetables are golden and a thermometer inserted into the thickest part of the thigh (avoid the bone) reads 165°F, about 15 minutes. To serve, transfer the chicken and vegetables to a large platter, squeeze the roasted lemons over everything, and sprinkle with the scallions and parsley.
Nutrition Facts : ServingSize 4, Calories 437
TURKEY OR CHICKEN, SUMMER SQUASH AND TOMATO STIR-FRY
Steps:
- Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
- Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.
ITALIAN CHICKEN AND SQUASH
From Chubbuck, Idaho, Lisa Leavitt writes, "We love Mediterranean food, so one day and I decided to attempt it at home. I was surprised by all the flavor from such little effort and cost-and also by my husband's request for seconds!" LISA'S TIP: "I often garnish this dish with kalamata olives."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.
Nutrition Facts : Calories 453 calories, Fat 16g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 556mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 34g protein.
CHICKEN 'N' SUMMER SQUASH PACKETS
These fun meal-in-one packets are an ideal way to use up your garden bounty. Tender chicken and delightfully seasoned veggies are tucked inside each foil-wrapped pack. Sharon Salvador from Lakeport, California shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with 1/8 teaspoon each salt and pepper. Cut eight 15x12-in. rectangles of heavy-duty foil; place one rectangle on top of another to make four. Divide onion slices among the four rectangles; top with chicken, mustard, zucchini, yellow squash and mushrooms. , Combine the basil, garlic powder, paprika and remaining salt and pepper; sprinkle over vegetables. Dot with butter. Fold foil around vegetable mixture and seal tightly. Place packets on a baking sheet., Bake at 425° for 25-30 minutes or until a thermometer reads 165°. Open foil carefully to allow steam to escape. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 449mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN AND SUMMER SQUASH PACKETS
Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sharon of Lakeport, CA. I have not tried this yet, but it looked tasty and healthy!
Provided by yogiclarebear
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Prepare 2 15" x 12" rectangles of heavy-duty foil for the packets.
- Flatten chicken to ¼ inch thickness; sprinkle with 1/8 tsp of the salt and pepper.
- Divide the onion slices between the two foil pieces. Top with chicken, mustard, squashes, and corn.
- Combine the basil, garlic powder, paprika, and remaining salt and pepper. Sprinkle evenly over each vegetable packet, and dot with margarine. Fold foil around mixture and seal tightly.
- Bake for about 25-30 minutes, or until chicken juices run clear.
- Open foil carefully, allowing steam to escape safely. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 245.7, Fat 6.9, SaturatedFat 3.4, Cholesterol 20.3, Sodium 1223.2, Carbohydrate 38.2, Fiber 5.5, Sugar 5.5, Protein 13.2
CHICKEN AND SUMMER SQUASH
Make and share this Chicken and Summer Squash recipe from Food.com.
Provided by Chris Reynolds
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop chicken into bite size pieces. Salt and pepper lightly. Heat 1 tbsp oil in a non-stick skillet and stir-fry chicken until almost done. Drain.
- Add the squash, zucchini, onion, and garlic. If needed, add about 2 tbsp more oil.
- Cover, stirring occasionally, adjusting heat as necessary. When the vegetables are soft, add 2 tbsp soy sauce. Simmer a few more minutes.
- Divide between 4 plates, each over 1/2 C rice.
Nutrition Facts : Calories 289.1, Fat 4.4, SaturatedFat 1, Cholesterol 72.8, Sodium 652.5, Carbohydrate 32.2, Fiber 4.3, Sugar 6.2, Protein 30.1
CHICKEN-AND-SUMMER-SQUASH KEBABS
Steps:
- If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.
CHICKEN & SUMMER SQUASH SKILLET
Sumptuous cream cheese sauce gives an elegant twist to this simple but spectacular Chicken and Summer Squash Skillet.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
- Mix cream cheese spread, 2 Tbsp. milk and dry seasonings until blended. Mix 1/4 cup with remaining milk in small microwaveable bowl; set aside. Add vegetables to same skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in remaining cream cheese mixture; cook and stir 2 min. Add orzo; cook and stir 2 min. or until heated through.
- Spoon orzo mixture onto 4 plates; top with chicken. Microwave reserved cream cheese mixture on HIGH 15 to 20 sec. or until heated through; stir. Spoon over chicken; top with basil.
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 4 g, Protein 34 g
GRILLED CHICKEN THIGHS WITH CHARRED CORN AND SUMMER SQUASH
After a quick turn on the grill, these flame-kissed boneless thighs get tossed with a minty lemon dressing. Corn and zucchini are next up on the grates-and when you platter everything up with the meat on top, the sauce dresses everything.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 55m
Number Of Ingredients 11
Steps:
- Heat grill to high. In a shallow baking dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
- Season both sides of chicken with salt and pepper; drizzle lightly with olive oil. Brush grates with vegetable oil. Grill chicken, turning once, until charred in places and a thermometer inserted into thickest parts registers 160°F, 8 to 10 minutes. Transfer to dish and turn to coat with lemon mixture; tent with foil. Cover grill; return to medium-high heat.
- Drizzle vegetables lightly with olive oil; toss to coat. Season with salt and pepper. Grill, turning occasionally, until vegetables are charred in places and squash is crisp-tender, 6 to 8 minutes. Transfer to a plate. Let corn cool slightly, then strip kernels from cobs and transfer to a serving platter with squash, cheese, and herb leaves. Top with chicken; spoon more lemon mixture over top, if desired.
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DELICIOUS CHICKEN AND SQUASH RECIPE FOR FAMILY DINNNER
From dinnerplanner.com
Cuisine AmericanCategory Easy DinnerServings 4Calories 260 per serving
- Whisk 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
- Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
- Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and start to develop some color, approximately 4-5 minutes.
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