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Yellow Squash Casserole With Shredded Chicken
Yield: 8
Jess Bentley
@SliceofJess
00:20
Prep
00:25
Cook
00:45
Total Time
Ingredients & Directions
Directions
Yellow Squash Casserole With Shredded Chicken
1.5 lbs
Springer Mountain Farms Boneless, Skinless Chicken Breasts
6 tablespoons
Salted butter, divided
5
Yellow squash, sliced
1
Sweet onion, chopped
45
buttery crackers, crushed
16 oz
Cheddar cheese, shredded
2
Eggs
1 cup
Half and half
2 tablespoons
Fresh thyme, chopped
1/2 teaspoon
Salt
1 teaspoon
Black pepper
- Sauté the chicken in a large skillet over medium heat with 2 tablespoons of melted butter, making sure to flip halfway through.
- The chicken will be ready for shredding when it reaches an internal temp of 165F.
- Remove the chicken from the skillet to shred.
- In the leftover juices, sauté the squash and sweet onion until softened.
- While the veggies are sautéing, crush the crackers, shred the cheese and chicken.
- Preheat oven to 400F.
- Once the vegetables are softened, add the shredded chicken, half the cheese, half the crackers, eggs, 2 tbsp. butter, half and half, fresh thyme, salt and pepper to the warm skillet; Mix until combined.
- Transfer the casserole mixture to a baking dish & top with the remaining cheese and crackers.
- Cut the remaining two tablespoons of butter into small cubes and randomly place on top of the cheesy cracker crust.
- Bake for 25 minutes, or until the crust is golden.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yellow Squash Casserole With Shredded Chicken
Jess Bentley
@SliceofJess
Yield: 8
00:20
Prep
00:25
Cook
00:45 Total Time
Ingredients
Directions
Yellow Squash Casserole With Shredded Chicken
1.5 lbs
Springer Mountain Farms Boneless, Skinless Chicken Breasts
6 tablespoons
Salted butter, divided
5
Yellow squash, sliced
1
Sweet onion, chopped
45
buttery crackers, crushed
16 oz
Cheddar cheese, shredded
2
Eggs
1 cup
Half and half
2 tablespoons
Fresh thyme, chopped
1/2 teaspoon
Salt
1 teaspoon
Black pepper
- Sauté the chicken in a large skillet over medium heat with 2 tablespoons of melted butter, making sure to flip halfway through.
- The chicken will be ready for shredding when it reaches an internal temp of 165F.
- Remove the chicken from the skillet to shred.
- In the leftover juices, sauté the squash and sweet onion until softened.
- While the veggies are sautéing, crush the crackers, shred the cheese and chicken.
- Preheat oven to 400F.
- Once the vegetables are softened, add the shredded chicken, half the cheese, half the crackers, eggs, 2 tbsp. butter, half and half, fresh thyme, salt and pepper to the warm skillet; Mix until combined.
- Transfer the casserole mixture to a baking dish & top with the remaining cheese and crackers.
- Cut the remaining two tablespoons of butter into small cubes and randomly place on top of the cheesy cracker crust.
- Bake for 25 minutes, or until the crust is golden.
