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Chicken Squash Casserole Recipe

Chicken Squash Casserole Recipe

Kick & Creamy Chicken Squash Casserole

LOW CARB

(Prep & cook time: 90 mins. Serves 6-8)

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Stab a large garden Squash (any kind) several times, and put in a baking dish in 350º oven for about 45 minutes (or until tender when stabbed). At the same time, bake 6 Chicken Breasts (salt & pepper first). Remove, and let cool. Cut squash into small cubes, and put in pot with 1 small chopped Onion, 6 chopped Carrots, and 16 oz. Chicken Stock (or broth). Bring to boil, and simmer for 10 minutes. Then stir in the Kick & Creamy packet, 1 can Cream of Chicken Soup, and 2 cups Sour Cream, and pepper to taste. Put cooked chicken in bottom of a 9″ x 13″ baking dish, and spread the squash mixture on top. Top with 2 cups Panko Bread Crumbs and 1 cup grated Parmesan Cheese. Bake uncovered at 350º for 30 minutes. 

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

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