Chicken-and-Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds yellow squash, sliced |
1 pound zucchini, sliced |
1 large onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (14.5-oz.) can diced tomatoes |
4 cups chopped cooked chicken |
1 (10 3/4-oz.) can cream of chicken soup |
1 (8-oz.) container sour cream |
1/3 cup chopped fresh basil |
2 garlic cloves, minced |
2 cups soft, fresh breadcrumbs |
3 cups (12 oz.) shredded sharp cheddar cheese |
1/3 cup (1 1/2 oz.) shredded parmesan cheese |
Directions:
1. Place first 3 ingredients in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender; drain. Sprinkle with salt and pepper.
2. Drain tomatoes well, pressing between paper towels. Stir together tomatoes, chicken, and next 4 ingredients. Layer one-third each soup mixture, squash mixture, breadcrumbs, and Cheddar cheese in a lightly greased 6-qt. slow cooker. Repeat layers twice. Top with Parmesan cheese.
3. Cover and cook on HIGH 4 hours or until bubbly and edges are golden. Uncover and cook on HIGH 30 minutes. Let stand 10 minutes before serving.
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