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Chicken Squash Casserole Recipe

Chicken Squash Casserole Recipe

Chic & Creamy Chicken Squash Casserole

This recipe can easily be made LOW CARB.

Prep & cook time: 30 mins (with precooked squash – otherwise 75 mins). (4 servings)


♦ 3-4 boneless skinless Chicken Breasts
1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy
♦ Bacon
♦ 1 Onion
♦ 1 large Squash (3-4 cups – spaghetti, acorn, or butternut works great)
♦ 1 cup shredded Carrot
♦ 12 oz. Cream of Mushroom Soup (organic is best)
♦ Panko Bread Crumbs
♦ Grated Parmesan Cheese
♦ Salt & Pepper


1. Stab a large garden Squash (any kind) several times, and put in a baking dish in 375º oven for about 45 minutes (or until tender when stabbed). At the same time, bake 3-4 Chicken Breasts (salt & pepper first) for about 15 minutes (to 160º). GOURMET TIP: Investing in a good meat thermometer is always a great idea.

2. In a large pot, slice and saute 3 strips Bacon, along with 1/2 small chopped Onion and 1 cup shredded Carrot on medium for 2-3 minutes.

3. Remove squash from oven, and let cool. Turn oven up to 400º. Scrape squash out of skin, cut into small cubes, and add to the pot. Add 1/2 cup Water, and simmer for 10 minutes.

4. Stir in 1 1/2 T. (1/2 packet) Spitfire Gourmet Chic & Creamy and 12 oz. Cream of Chicken Soup. Pepper to taste.

5. Slice and place cooked chicken in bottom of a 9″ x 13″ baking dish, and spread the squash mixture on top. Top with 1/2 cup Panko Bread Crumbs and 1/2 cup grated Parmesan Cheese. Bake uncovered at 400º for 10 minutes. 

WINE: Pinot Noir (red), or Chardonnay or Sauvignon Blanc (white)

On a mission to help families eat better. Cook easy gourmet dinners with tender juicy flavorful big meat dishes of beef, big game (like steak, venison, bear and elk), birds (like pheasant, wild turkey, duck and chicken) and wild caught fish (like salmon, tuna and trout)… all with healthy vegetables, sides or easy one-dish dinners.