Chicken and squash casserole

Dinner tonight, October 9, 2015
Just came to the conclusion that we eat to little butternut squash, love this dish !
8 servings
  • 2 teaspoons canola oil
  • 1 onion, chopped
  • 1 lb. zucchini, cut into 1/4-inch-thick slices
  • 1 lb. yellow squash, cut into 1/4-inch-thick slices
  • 1 can (14-1/2-ounce) no-salt-added diced tomatoes
  • ¼ cup chopped fresh basil
  • 1 teaspoon garlic powder
  • 1 can (10-3/4-ounce) low sodium, cream of chicken soup
  • 1 cup fat-free sour cream
  • 1 cup shredded reduced-fat sharp Cheddar cheese
  • 4 cups chopped cooked chicken
  • ½ teaspoon black pepper
  • 2 tablespoons sugar-free, whole wheat bread crumbs
1) Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a large skillet over high heat, heat oil; saute, onion, zucchini, and yellow squash 10 minutes, or until softened. Stir in tomatoes, basil, and garlic powder. Set aside.
In a medium bowl, combine soup, sour cream, cheese, chicken and pepper.
In the casserole dish, layer half the vegetable mixture, then half the chicken mixture; repeat. Sprinkle top with bread crumbs.
Bake 45 minutes, or until hot and bubbly.

Nutritional notes:
Calories per serving 231
Carbs per serving 16g

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