Ingredients
8
8 servings
- •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®)
- •0.5 cup unsalted butter, melted
- •2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole 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 the heat and stir in chicken, Cheddar cheese, and crushed crackers.
- Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl; gently stir into squash mixture, then spread into the prepared casserole 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.
Nutritional Facts
Per 8 servings
- Calories: 615
- Carbohydrate: 24g
- Fat: 50g
- Fiber: 4g
- Protein: 19g
- Sugar: 2g
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