You know those days where all you want is comfort food? Those rainy, dreary, cold days? Well, we’ve been having a lot of those up here in Washington lately! The other day I tried to re-create a favorite dish of my hubby’s. His mom makes it and it is one of those things that just makes you feel warm inside and comforts you! Not to mention, its pretty healthy! I am a fan of anything healthy.
There are 3 things I love about this dish. 1) Its super yummy! 2) It’s a casserole – I love the simplicity of them, eek! and 3) It sooo easy! Okay – well that could fall under #2 I guess! Anyhow, this dish is super yummy. Of course, you can expand this to feed more people, or less or tweak it for your tastes. We had an extra yellow squash in our mix so it wasn’t as creamy as it could have been. I almost would have liked to increase the amount of the other ingredients and make it a big casserole. Either way – bottom line – YUM!
This is definitely husband approved! 🙂
Chicken Squash Casserole
2 cooked chicken breasts, cut into cubes
1 large zucchini, cut or chopped
1 large yellow squash, cut or chopped
1/2 onion, chopped
1 can cream of mushroom soup
1/2 cup sour cream
8 oz. dry stuffing (Or more if you like more bread)
Salt and pepper to taste
1. Preheat oven to 350° and grease a casserole dish.
2. In a large bowl combine chicken, zucchini, squash, onion and stuffing mix.
3. In a separate small bowl, combine soup and sour cream
4. Mix dry ingredients with soup/sour cream mix until incorporated.
5. Transfer into the greased casserole dish and cover with foil.
6. Bake at 350° for 30 minutes or until bubbly and vegetables are tender.
Well folks – tomorrow is my birthday and although I will be officially, a quarter of a century old, I am still working out in the morning…. time to hit the hay! Lots of fun to look forward to tomorrow… a birthday gathering at our favorite pub and of course the infamous Portland craft brew trip Johnny and I planned! Can’t wait!