Name: Cheesy Chicken and Squash Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Yellow squash, cut into 1/4-inch slices - 2 pounds; Onion, diced - 1 medium; Fresh parsley (Optional) - 3 sprigs; Dried thyme leaves - ¼ teaspoon; Bay leaf - 1; Butter - 4 tablespoons; All-purpose flour - 4 tablespoons; Milk - 1 ½ cups; Seasoned salt - 1 teaspoon; Worcestershire sauce - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Egg yolks, beaten - 2; Shredded Gruyere cheese, divided - 1 cup; Cayenne pepper - ⅛ teaspoon; Salt and ground black pepper to taste - ⅛ teaspoon; Chopped, cooked chicken - 2 cups; Dry bread crumbs - ½ cup; Melted butter - 2 teaspoons; Chopped fresh parsley (Optional) - 2 tablespoons

Ingredients for - Cheesy Chicken and Squash Casserole

1. Yellow squash, cut into 1/4-inch slices 2 pounds

2. Onion, diced 1 medium

3. Fresh parsley (Optional) 3 sprigs

4. Dried thyme leaves ¼ teaspoon

5. Bay leaf 1

6. Butter 4 tablespoons

7. All-purpose flour 4 tablespoons

8. Milk 1 ½ cups

9. Seasoned salt 1 teaspoon

10. Worcestershire sauce ½ teaspoon

11. Ground nutmeg ¼ teaspoon

12. Egg yolks, beaten 2

13. Shredded Gruyere cheese, divided 1 cup

14. Cayenne pepper ⅛ teaspoon

15. Salt and ground black pepper to taste ⅛ teaspoon

16. Chopped, cooked chicken 2 cups

17. Dry bread crumbs ½ cup

18. Melted butter 2 teaspoons

19. Chopped fresh parsley (Optional) 2 tablespoons

How to cook deliciously - Cheesy Chicken and Squash Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.

2 . Stage

Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.

3 . Stage

Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, constantly stirring. Cook and stir until sauce thickens, 4 to 5 minutes.

4 . Stage

Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into egg yolks, constantly stirring to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyère cheese and cayenne pepper. Season with salt and pepper.

5 . Stage

Place well-drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.

6 . Stage

Combine 2 teaspoons butter, remaining Gruyère cheese, and bread crumbs for topping. Spread evenly over casserole.

7 . Stage

Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow cooling for 10 minutes before serving. Garnish with chopped parsley.