Chicken And Yellow Zucchini Squash Casserole With Rosemary Recipes

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CHICKEN AND YELLOW & ZUCCHINI SQUASH CASSEROLE WITH ROSEMARY



Chicken and Yellow & Zucchini Squash Casserole With Rosemary image

This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20 to 25 minutes before serving.

Provided by Dancer

Categories     Whole Chicken

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 14

4 baby chickens, 1 pound each halved
salt
cayenne pepper
sugar
5 tablespoons olive oil
16 garlic cloves, peeled
1/2 lb yellow squash, cut into 1/2 inch slices
1/2 lb zucchini, cut into 1/2 inch slices
1 bay leaf
1 sprig fresh rosemary
1/2 lime, zest of, cut in julienne (match stick size)
1 lime, juice of
2 cups plum tomatoes, cut into 1/2 inch slices
1/4 cup chicken stock or 1/4 cup water

Steps:

  • Preheat the oven to 450 degrees.
  • Season the chicken with salt, cayenne pepper, and a pinch of sugar.
  • Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
  • Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
  • Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
  • Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
  • Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
  • Place the tomato slices in a bowl.
  • Season with salt, a pinch of cayenne pepper and sugar.
  • Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
  • Cook for 5 to 7 minutes more.
  • Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
  • Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
  • Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
  • Place the chickens on a platter.
  • Arrange the vegetables over them.
  • Spoon the sauce evenly over the warm dish.

CHICKEN YELLOW SQUASH CASSEROLE



Chicken Yellow Squash Casserole image

Make and share this Chicken Yellow Squash Casserole recipe from Food.com.

Provided by Barenakedchef

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs chicken
2 lbs yellow squash, cut into 1/4 inch slices
1/2 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
1/2 cup chicken flavor stuffing mix
1/4 cup butter, melted

Steps:

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

Nutrition Facts : Calories 628.9, Fat 47.4, SaturatedFat 18.4, Cholesterol 182.8, Sodium 656.6, Carbohydrate 11.8, Fiber 2, Sugar 6.7, Protein 38.6

SUMMER SQUASH CHICKEN CASSEROLE



Summer Squash Chicken Casserole image

This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
4 cups cubed cooked chicken breast
2 cups pattypan squash, halved
1 small onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese

Steps:

  • Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice. , Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.

Nutrition Facts : Calories 297 calories, Fat 11g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 633mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN AND SUMMER SQUASH CASSEROLE



Chicken and Summer Squash Casserole image

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

cooking spray
2 tablespoons unsalted butter
6 cups sliced yellow squash
2 medium onions, chopped
2 cups shredded cooked chicken breast
1 cup shredded sharp Cheddar cheese
16 saltine crackers, crushed
1 cup mayonnaise
3 large eggs
2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch®)
ground black pepper to taste
2 cups herb-seasoned stuffing mix (such as Pepperidge Farm®)
½ cup unsalted butter, melted
2 tablespoons chopped fresh parsley

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 ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

WINTER SQUASH CASSEROLE WITH ROSEMARY



Winter Squash Casserole With Rosemary image

A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.

Provided by Julia Moskin

Categories     dinner

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

2 medium-size winter squash (such as butternut, delicata, Hubbard or a combination) peeled, seeded and cubed (about 8 cups cubes)
¼ cup all-purpose flour
1/8 teaspoon cornstarch
2 teaspoons ground ginger
1 teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
4 to 6 garlic cloves, minced
½ cup finely chopped parsley
2 tablespoons finely chopped fresh rosemary
1/3 cup plus 2 tablespoons olive oil

Steps:

  • Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
  • In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
  • Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
  • To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams

CHEESY CHICKEN AND SQUASH CASSEROLE



Cheesy Chicken and Squash Casserole image

Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 6

Number Of Ingredients 19

2 pounds yellow squash, cut into 1/4-inch slices
1 medium onion, diced
3 sprigs fresh parsley
¼ teaspoon dried thyme leaves
1 bay leaf
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon seasoned salt
½ teaspoon Worcestershire sauce
¼ teaspoon ground nutmeg
2 egg yolks, beaten
1 cup shredded Gruyere cheese, divided
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups chopped, cooked chicken
½ cup dry bread crumbs
2 teaspoons melted butter
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
  • Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
  • Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
  • Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
  • Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
  • Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
  • Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g

CHICKEN ZUCCHINI CASSEROLE RECIPE



Chicken Zucchini Casserole Recipe image

This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.

Provided by Kristen Hills

Categories     Main Course

Time 55m

Number Of Ingredients 7

6 ounces boxed stuffing mix (such as Stove Top)
½ cup butter (melted)
4 diced zucchini ((about 4-5 cups of bite size pieces))
3 boneless, skinless chicken breasts (cooked and diced into small pieces)
10 ½ ounces canned cream of chicken soup
½ onion (diced)
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
  • Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
  • Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
  • Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
  • If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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