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1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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2
Cut the squash in half and scoop out the seeds.
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3
Place it cut-side on the prepared baking sheet.
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4
Bake the squash for 30-40 minutes until you can easily pierce it with a fork.
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5
You do not want to over-bake it, as it will make your casserole mushy and runny.
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6
While the squash cooks, bring a medium pot of salted water to a boil.
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7
Boil the chicken until it is no longer pink inside, about 15-20 minutes.
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8
Shred the chicken with two forks and set aside.
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9
Once the squash is out of the oven, lower the heat to 350 degrees F and spray a 6x8 inch casserole dish with cooking spray.
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10
Set aside.
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11
Scoop the squash out of the peel.
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12
Heat the olive oil over high heat in a large pan.
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13
Add the diced celery, onion and the minced garlic.
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14
Turn the heat down to medium and cook until soft and translucent, 3-4 minutes.
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15
Add the shredded chicken, cooked squash, condensed soup, milk, salt and pepper and mix until everything is well combined.
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16
Pour the mixture into the prepared casserole dish and top with crushed crackers.
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17
Bake until golden brown and bubbly, about 30 minutes.
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18
If you want the top to be a little extra crispy, broil on high for 2-3 minutes.
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19
Let the casserole cool for a few minutes before serving.
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20
Devour!
