Cheesy Chicken and Squash Casserole

Cheesy Chicken and Squash Casserole

Recipe by Bibi from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6

6 servings

  • 2 pounds yellow squash, cut into 1/4-inch slices
  • 1 medium onion, diced
  • 3 sprigs fresh parsley (Optional)
  • 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 (Optional)

Instructions

  • 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, constantly stirring. 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 egg yolks, constantly stirring 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 Gruyère 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 Gruyère cheese, and bread crumbs for topping. Spread evenly over casserole.
  • Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow cooling for 10 minutes before serving. Garnish with chopped parsley.

Nutritional Facts

Per 6 servings

  • Calories: 398
  • Carbohydrate: 22g
  • Fat: 24g
  • Fiber: 3g
  • Protein: 24g
  • Sugar: 8g

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