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Summer Squash Chicken Casserole

5 | 2 Reviews
Total Time:Prep: 20 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about.

TEST KITCHEN APPROVED

Summer Squash Chicken Casserole

5 | 2 Reviews Add your review
Yield:6 servings
Prep:20 min
Cook:30 min
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Ingredients

  • 1/2 cup uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup fat-free milk
  • 4 cups cubed cooked chicken breast
  • 2 cups pattypan squash, halved
  • 1 small onion, finely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Parmesan cheese
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Directions

  1. Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice.
  2. Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.

Nutrition Facts

1 cup: 297 calories, 11g fat (3g saturated fat), 84mg cholesterol, 633mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.
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