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

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.