Summer Squash Casserole

1. 1

   Cook squash and onion in boiling water for 5 minutes; drain. Combine soup, sour cream and boned, canned chicken.

2. 2

   Stir in carrots.

3. 3

   Fold in squash and onion.

4. 4

   Combine stuffing mix and butter.

5. 5

   Spread half of stuffing mixture in bottom of a 12 x 7 1/2 x 2-inch baking dish.

6. 6

   Spoon vegetable and chicken mixture on top. Sprinkle remaining stuffing mixture on top.

7. 7

   Bake at 350u00b0 for 25 to 30 minutes or until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.