Summertime Delight: Chicken and Summer Squash Casserole

Summer’s bounty offers a vibrant array of fresh produce, and summer squash is undoubtedly one of the season’s stars. Its delicate flavor and versatility make it a perfect addition to countless dishes. Combine it with tender chicken in a creamy, cheesy casserole, and you’ve got a guaranteed crowd-pleaser. This Chicken and Summer Squash Casserole is a simple yet satisfying meal that’s perfect for a weeknight dinner or a potluck gathering. It’s packed with flavor, easy to make, and showcases the best of summer’s harvest.

## Why You’ll Love This Casserole

* **Delicious and Flavorful:** The combination of chicken, summer squash, onion, garlic, and herbs creates a symphony of flavors that will tantalize your taste buds.
* **Easy to Make:** This recipe requires minimal prep time and simple cooking techniques, making it perfect for busy weeknights.
* **Versatile:** You can easily customize this casserole to your liking by adding different vegetables, cheeses, or herbs.
* **Healthy and Nutritious:** Packed with protein, vitamins, and fiber, this casserole is a wholesome and satisfying meal.
* **Perfect for Leftovers:** This casserole tastes even better the next day, making it a great option for meal prepping.
* **Showcases Summer Produce:** It’s a fantastic way to use up an abundance of summer squash and other garden vegetables.

## Ingredients You’ll Need

* **Chicken:** 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces. You can also use chicken thighs for a richer flavor.
* **Summer Squash:** 2 medium yellow squash, thinly sliced. Zucchini can also be substituted or used in combination with yellow squash.
* **Onion:** 1 medium yellow onion, chopped. Adds depth of flavor to the casserole.
* **Garlic:** 2 cloves garlic, minced. Provides a pungent and aromatic element.
* **Butter:** 4 tablespoons unsalted butter. Used for sautéing the vegetables and creating the roux.
* **All-Purpose Flour:** 4 tablespoons. Thickens the cream sauce.
* **Chicken Broth:** 2 cups. Forms the base of the creamy sauce.
* **Heavy Cream:** 1 cup. Adds richness and creaminess to the sauce.
* **Shredded Cheese:** 2 cups shredded cheddar cheese (or a blend of cheddar, Monterey Jack, and Parmesan). Provides a cheesy and melty topping.
* **Dried Thyme:** 1 teaspoon. Adds a subtle herbaceous note.
* **Dried Rosemary:** 1/2 teaspoon. Complements the thyme and adds a savory element.
* **Salt and Pepper:** To taste. Essential for seasoning.
* **Optional Toppings:** Bread crumbs, paprika, fresh parsley, or chives for garnish.

## Equipment Needed

* Large skillet or Dutch oven
* 9×13 inch baking dish
* Cutting board
* Knife
* Measuring cups and spoons
* Whisk

## Step-by-Step Instructions

This recipe is broken down into easy-to-follow steps to ensure your Chicken and Summer Squash Casserole turns out perfectly every time.

**1. Prepare the Chicken:**

* Rinse and pat the chicken breasts dry with paper towels.
* Cut the chicken breasts into bite-sized pieces (about 1-inch cubes).
* Season the chicken with salt and pepper.

**2. Sauté the Vegetables:**

* In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Add the sliced summer squash and cook until slightly tender, about 5-7 minutes. Season with salt and pepper.
* Remove the vegetables from the skillet and set aside.

**3. Cook the Chicken:**

* Add the remaining 2 tablespoons of butter to the skillet.
* Add the seasoned chicken pieces and cook until browned and cooked through, about 7-10 minutes. Ensure the internal temperature reaches 165°F (74°C).
* Remove the chicken from the skillet and set aside.

**4. Make the Cream Sauce:**

* In the same skillet, melt the butter over medium heat.
* Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
* Slowly whisk in the chicken broth, making sure to break up any lumps.
* Bring the mixture to a simmer, stirring constantly, until the sauce thickens slightly.
* Reduce the heat to low and stir in the heavy cream, thyme, and rosemary. Season with salt and pepper to taste.
* Simmer for another 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy.

**5. Assemble the Casserole:**

* Preheat your oven to 375°F (190°C).
* Lightly grease a 9×13 inch baking dish.
* In a large bowl, combine the cooked chicken, sautéed vegetables, and cream sauce.
* Mix well to ensure everything is evenly coated.
* Pour the mixture into the prepared baking dish.
* Sprinkle the shredded cheese evenly over the top of the casserole.

**6. Bake the Casserole:**

* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

**7. Let it Rest and Serve:**

* Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
* This allows the casserole to set slightly and prevents it from being too runny.
* Garnish with fresh parsley or chives, if desired.
* Serve hot and enjoy!

## Tips and Variations

* **Add More Vegetables:** Feel free to add other vegetables like bell peppers, mushrooms, or spinach to the casserole. Sauté them along with the onion and summer squash.
* **Use Different Cheeses:** Experiment with different types of cheese, such as Gruyere, Fontina, or Pepper Jack, for a unique flavor profile.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce for a little heat.
* **Add Bacon:** Cooked and crumbled bacon adds a smoky and savory element to the casserole. Sprinkle it on top before baking.
* **Use Rotisserie Chicken:** Save time by using a pre-cooked rotisserie chicken. Shred the chicken and add it to the casserole mixture.
* **Add a Crunchy Topping:** Mix bread crumbs with melted butter and sprinkle over the cheese for a crispy topping. You can also add chopped nuts like pecans or walnuts.
* **Make it Gluten-Free:** Use gluten-free all-purpose flour or cornstarch to thicken the cream sauce.
* **Make it Dairy-Free:** Substitute the heavy cream with coconut milk or cashew cream and use dairy-free cheese alternatives.
* **Meal Prep Friendly:** Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
* **Freezer Friendly:** Let the casserole cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

## Serving Suggestions

This Chicken and Summer Squash Casserole is a complete meal on its own, but you can also serve it with:

* **A side salad:** A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the casserole.
* **Steamed vegetables:** Green beans, broccoli, or asparagus are great options for adding extra nutrients to your meal.
* **Garlic bread:** Crispy garlic bread is perfect for soaking up the creamy sauce.
* **Mashed potatoes:** Creamy mashed potatoes complement the flavors of the casserole perfectly.
* **Rice:** Fluffy white rice or brown rice can be served alongside the casserole.

## Nutritional Information (Approximate):

(Note: Nutritional information can vary based on specific ingredients and portion sizes.)

* Calories: 450-550 per serving
* Protein: 30-40 grams
* Fat: 25-35 grams
* Carbohydrates: 15-20 grams
* Fiber: 3-5 grams

## Conclusion

This Chicken and Summer Squash Casserole is a delightful way to enjoy the flavors of summer. It’s easy to make, customizable, and perfect for any occasion. Whether you’re feeding a family or hosting a potluck, this casserole is sure to be a hit. So grab some fresh summer squash and get cooking! You won’t be disappointed.

## Recipe Card

Here’s a printable recipe card for your convenience:

**Chicken and Summer Squash Casserole**

**Prep Time:** 15 minutes
**Cook Time:** 35 minutes
**Total Time:** 50 minutes
**Servings:** 6-8

**Ingredients:**

* 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 2 medium yellow squash, thinly sliced
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 4 tablespoons unsalted butter
* 4 tablespoons all-purpose flour
* 2 cups chicken broth
* 1 cup heavy cream
* 2 cups shredded cheddar cheese (or a blend)
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* Optional toppings: Bread crumbs, paprika, fresh parsley, or chives

**Instructions:**

1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Season chicken pieces with salt and pepper.
3. In a large skillet, melt 2 tbsp butter over medium heat. Sauté onion until softened, then add garlic and cook until fragrant. Add summer squash and cook until slightly tender. Remove and set aside.
4. Add remaining 2 tbsp butter to the skillet. Cook chicken until browned and cooked through. Remove and set aside.
5. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Slowly whisk in chicken broth and bring to a simmer until thickened.
6. Reduce heat to low and stir in heavy cream, thyme, and rosemary. Season with salt and pepper. Simmer until smooth.
7. In a large bowl, combine cooked chicken, sautéed vegetables, and cream sauce. Mix well and pour into the prepared baking dish.
8. Sprinkle shredded cheese evenly over the top.
9. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
10. Let rest for 5-10 minutes before serving. Garnish with parsley or chives, if desired.

Enjoy your delicious Chicken and Summer Squash Casserole!