Squash & Chicken Casserole Cooking method
Squash chicken recipe Ingredients
* Cheddar Cheese, 1.33 cup, shredded (remove)
* *Summer Squash, 5 cup, sliced (remove)
* Zucchini, 1 cup, sliced (remove)
* Celery, raw, 1 cup, diced (remove)
* Carrots, raw, .5 cup, grated (remove)
* *Sauce, Hunts, Cheese & Garlic, Spaghetti Sauce, 3 cup (remove)
* Mushrooms, cooked, 2 cup pieces (remove)
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* Garlic, 5 clove (remove)
* Chicken Breast, no skin, 12 ounces (remove)
* Garlic powder, 1 tbsp (remove)
# Olive Oil, 1 tbsp (remove)
# *Breakstone's Fat Free Cottage Cheese, 0.5 cup (remove)
1. Thaw chicken. (Preheat oven to 350*F)
2. Cut up squash and zucchini and put in bowl.
3. Dice up celery very fine and shred about 3 ounces of baby carrots
and put in separate bowl.
4. Cut an onion and dice the garlic cloves and put in pan w/ about
1 tbs oil and diced chicken. Season with some garlic powder and any
other seasonings to taste. Cook chicken and then put in separate bowl.
5. Put squash and zucchini in pan that the chicken was cooked in and
add a bit of garlic powder.
5. Put celery and carrots in separate pot with about .5 cup water
and bring to boil. Then add mushrooms once boiling. Add a bit of garlic
powder to this and stir. Let simmer for about 3-4 minutes.
6. Add spaghetti sauce to celery, carrot, and mushroom mixture and
heat.
7. Put squash mixture in bottom of 9x13in pan and spread evenly.
8. Then add chicken mixture and spread evenly.
9. Add the cottage cheese to the spaghetti sauce and stir briefly
so cottage cheese doesn't melt completely. Then, spread that mixture
evenly over the top.
10. Sprinkle shredded cheese on top and cover with aluminum foil.
11. Bake in oven at 350* till bubbling and cheese is melted.
12. Remove from oven and enjoy.
Makes 12 servings.
Number of Servings: 12
Your Squash & Chicken Casserole is ready now
Search Google
More squash recipes ,related squash reciepes