Tonya’s Yellow Squash Casserole


Tonya’s Yellow Squash Casserole

Submitted by: Tonya Denton, Southern Illinois Electric Cooperative
Servings 12
Calories 175kcal


  • 4-6 yellow squash sliced
  • 1 cup diced onion
  • 1 cup cooked chicken breast (Use baked chicken or substitute with canned chicken.)
  • 8 ounces sour cream
  • 1 small can cream of chicken soup undiluted
  • 4 tablespoons butter
  • 2 8-ounce cans sliced water chestnuts drained
  • 2 4-ounce cans mushrooms optional
  • 1 box chicken Stove Top stuffing prepared per package directions
  • 1 teaspoon Creole seasoning


  • Preheat oven to 350 F.
  • Add sliced squash and onion to a pan and cover with water. Bring to a boil and cook 5 minutes. Drain well.
  • Return squash and onions to the pot. Add 4 tablespoons butter and Creole seasoning, combine and set aside.
  • Combine squash/onion mixture, chicken, soup, sour cream, water chestnuts, mushrooms and cooked stuffing. Mix well.
  • Grease 9x13-inch casserole dish and add mixture.
  • Bake 1 hour or until top is browned.


Nutrition information: 175 calories; 13.6g fat; 280mg sodium; 9g carbohydrates; 4.9g protein.