Cheesy Chicken and Squash Casserole

Name: Cheesy Chicken and Squash Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 85 min
Yield: Serves 6
Cuisine: american
Ingredients: 2 pounds yellow squash, cut into 1/4-inch slices; 1 medium onion, diced; 3 sprigs fresh parsley; 0.25 teaspoon dried thyme leaves; 1 bay leaf; 4 tablespoons butter; 4 tablespoons all-purpose flour; 1.5 cups milk; 1 teaspoon seasoned salt; 0.5 teaspoon Worcestershire sauce; 0.25 teaspoon ground nutmeg; 2 egg yolks, beaten; 1 cup shredded Gruyere cheese, divided; 0.125 teaspoon cayenne pepper; salt and ground black pepper to taste; 2 cups chopped, cooked chicken; 0.5 cup dry bread crumbs; 2 teaspoons melted butter; 2 tablespoons chopped fresh parsley

4.50 (4)

⏱ 85 mins 🍽 Serves 6 🌶 american 🏷 Main course

This comforting American dinner casserole is a great way to use leftover chicken. Yellow squash and onion are simmered with herbs before being combined with the chicken in a baking dish. A creamy, nutmeg-spiked cheese sauce made with Gruyere is poured over the top. The dish is finished with a buttery breadcrumb and cheese topping and baked until golden and bubbling. It serves 6 people and takes about 85 minutes to prepare and cook.

Ingredients

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

Method

Set your oven to 350 degrees F (175 degrees C). Prepare a 2 1/2-quart baking dish by greasing it and setting it aside.
In a large saucepan or Dutch oven, boil roughly 5 cups of lightly salted water. Add the squash, onion, parsley, thyme, and bay leaf. Return to a boil and cook until the squash is fork-tender, 3 to 5 minutes. Drain the mixture, discarding the parsley sprigs and bay leaf. Gently press the squash to remove extra liquid and set it aside.
Clean the saucepan and return it to the heat. Melt 4 tablespoons butter. Whisk in the flour, stirring to remove lumps, until the mixture begins to bubble, about 2 minutes. Slowly pour in the milk while stirring and bring to a boil. Continue to cook and stir until the sauce thickens, 4 to 5 minutes.
Take the saucepan off the heat. Mix in the seasoned salt, Worcestershire sauce, and nutmeg. While stirring constantly, drizzle 2 tablespoons of the hot sauce into the beaten egg yolks. Add another 2 tablespoons in the same way. Slowly pour the warmed egg mixture back into the saucepan, stirring until smooth. Stir in half of the Gruyere cheese and the cayenne pepper. Add salt and black pepper to your taste.
Transfer the drained squash and onion to the greased baking dish. Scatter the chopped chicken over the top. Pour the cheese sauce over everything and stir gently to combine.
For the topping, mix together the 2 teaspoons melted butter, the remaining Gruyere cheese, and the dry bread crumbs. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven until the top is browned and the sauce is bubbly, about 35 minutes. Let the casserole cool for 10 minutes before you serve it. Finish with a garnish of chopped fresh parsley.

Nutrition (per serving)

Calories398 kcal

Fat24 g

Sugars8 g

Protein24 g

Sodium445 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorBibi