Summer Squash Chicken Casserole

 

Ingredients:

6 cups yellow summer squash, large dice
1/4 cup onion, small dice
1/4 cup pepper of choice, small dice (optional- we used green bell peppers and chilies from our garden)

1 can cream of chicken soup 

1 cup sour cream

1 cup shredded carrot
cooked chicken, diced (we use a rotisserie chicken and put in however much we feel like)

1 6oz box of herb seasoned stuffing mix (this is where the seasoning for the dish comes from)

1/2 cup melted butter

handful of cherry tomatoes, halved (optional)

Preheat oven to 350F. Cook squash and onion (and peppers if using) in boiling salted water for 5 minutes, drain. In a large bowl, whisk together cream of chicken and sour cream. Stir in carrot and chicken. Fold in squash and onions (and peppers). In a separate bowl combine melted butter and stuffing mix (including herb packet), stirring well so the stuffing is all covered with butter. Spread a little less than half of the stuffing mix on the bottom of a 9x13 casserole dish. Spoon the squash mixture on top distributing evenly. . Spoon remaining stuffing mix on top. Bake for 25-30 minutes. If using cherry tomatoes, sprinkle them on top the last 10 minutes of bake time.