For a richer flavor, consider using chicken thighs instead of chicken breasts. Adjust seasoning to taste – a pinch of garlic powder or onion powder can add extra depth. Make ahead tip: Assemble the casserole ahead of time, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold. If you don't have Gruyere cheese, Swiss or a sharp cheddar can be substituted.
Cheesy Chicken and Squash Casserole
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PREP TIME25 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS14
Elevate your weeknight dinner with this comforting and flavorful casserole! Tender squash and savory chicken are enveloped in a luscious, cheesy sauce, creating a symphony of textures and tastes that will tantalize your taste buds. Perfect as a centerpiece or a delightful side dish, this casserole is guaranteed to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol153 mg
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Fiber3 g
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Protein24 g
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Saturated Fat12 g
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Sodium445 mg
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Sugar8 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
02
StepBring 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.
03
StepWipe 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.
04
StepRemove 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.
05
StepPlace well-drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
06
StepCombine 2 teaspoons butter, remaining Gruyère cheese, and bread crumbs for topping. Spread evenly over casserole.
07
StepBake 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.
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Misty Farrell
Jun 27, 2025Super easy to make and tasty! I used panko breadcrumbs and it added a nice crunch.
Keven Stiedemann
Jun 27, 2025This recipe is very versatile. I've used different vegetables each time and it's always great.
Mavis Koss
Jun 23, 2025My kids are picky eaters, but they actually ate the squash in this casserole!
Andres Glover
Jun 19, 2025I didn't have Gruyère, so I used Swiss cheese and it still turned out delicious.
Manley Kunde
Jun 18, 2025I added some sauteed mushrooms to the mix and it was so good!
Ashley Kunde
Jun 16, 2025I will definitely be making this again! It's a new family favorite.
Jovany Schuppe
Jun 13, 2025This was a great way to use up leftover chicken and squash! My family loved it.
Melody Mertz
May 26, 2025I made this ahead of time and it was so easy to just pop it in the oven when I got home from work.
Chauncey Wyman
May 22, 2025The cheese sauce is amazing! I added a little garlic powder and it was perfect.