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Chicken and Squash Dressing

A wonderful savory dressing with Chicken and Squash. This dish makes a lot. 8 servings.
Print Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
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

Video

Notes

This recipe can easily be divided by half and cooked in an 8 x 8 casserole.
Keyword Baking, Chicken, Thanksgiving