October 1, 2023

Chicken and Squash Dressing

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Chicken and Squash Dressing was a total surprise at a family get-together. I was sure I wasn’t going to like it, but we were at my cousins so to be a good guest I put a small serving on my plate. After eating around it on my plate, and trying different things, I decided to give it a try. And I have to say it blew me away. The savory chicken and the sweetness of the squash played well together with the corn bread. After eating what was on my plate, I got another serving just to make sure I liked it again. And I did.

It’s a hardy dish and a good way to get your kids to eat squash which is good for them. And if you have a garden with squash in it, then you know you need recipes that use the vegetable. A squash plant can really throw out more than one family can eat.

So from that point forward the Chicken and Squash Dressing has become our family tradition, especially during Thanksgiving. I’m so glad I tried this dish. Like my momma always said. How do you know you don’t like it unless you try it? Well, Momma’s are always right!

Chicken and Squash Dressing

A wonderful savory dressing with Chicken and Squash. This dish makes a lot. 8 servings.

Print Recipe

Prep Time 1

Cook Time 1

Total Time 2

Course Side Dish

Cuisine American

Servings 8 Servings

Ingredients

5 cups cooked yellow squash drained(about 3-4 lbs raw squash)
2 Boxes Jiffy Corn muffin mix (follow directions on box but bake in large cast iron skillet)
1 cup onion chopped
1 cup Bell Pepper chopped
1 cup green onion chopped
1 cup celery chopped
1 can chopped green chilis optional
1 stick butter + 2 tablespoons butter
1 can Cream of Chicken Soup with herbs
2 teaspoons fresh Poultry Seasoning
1 cup milk
1 large egg
1/2 cups chicken broth
1 1/2 cups shredded white Cheddar I use Tillamook cheese
6 cups chicken chopped(either 5 chicken breasts or a rotisserie chicken with both the dark and white meat)

Instructions

Cook the cornbread following the directions on the box and set aside to cool.(I made several hours before)
Cook the yellow squash in 2 Tbs. Butter, drain and mash into smaller pieces if needed
Saute the celery, onion, bell pepper and green onion with 1 stick of butter (reserve the juices and butter with the sautéed vegetables)
Crumble the cornbread in a large bowl. Add the cooked veggies, poultry seasoning, and canned soup. Mix Well.
Add milk and egg. Mix well
Add the cooked squash and mix well.
Add the cooked chicken , cheese, broth and mix well
Salt and pepper to taste
Bake @350F in a lightly greased 9 X 13 casserole for 50 minutes to 1 hour