Squash Casserole With Cream Of Chicken

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And what’s better than comfort food that basically makes itself? Nothing, my friend, absolutely nothing. Especially when that comfort food involves squash, cheese, and a secret weapon that makes everything creamy and delicious. Yep, we’re talking about *Squash Casserole with Cream of Chicken*. It’s a classic for a reason, and today, we’re making it foolproof!

Why This Recipe is Awesome

Okay, let’s be real. This isn’t gourmet, fine-dining stuff. This is “feed your soul and maybe impress Aunt Carol a little” kind of food. It’s **ridiculously easy**, seriously. Even if your culinary skills peak at making toast, you can nail this. It’s also a fantastic way to sneak some veggies into your diet (don’t tell anyone it’s mostly cheese and cream of chicken, shhh!). Plus, it’s a total crowd-pleaser and screams ‘Southern comfort’ without the need for a plane ticket. You’re welcome.

Ingredients You’ll Need

Gather ’round, buttercups! Here’s what you’ll need for this culinary masterpiece:

• **Yellow Squash:** About 2-3 lbs, sliced thin. The star of the show! Don’t worry, they’ll shrink.
• **Onion:** One medium, chopped. Because everything is better with a little oniony kick.
• **Butter:** Half a stick (4 tbsp). For sautéing and general deliciousness, duh.
• **Cream of Chicken Soup:** One can (10.5 oz). This is our secret weapon for ultimate creaminess. Don’t judge, it works wonders!
• **Sour Cream:** Half a cup. Adds a lovely tang and even more creaminess. We’re going for maximum indulgence here.
• **Cheddar Cheese:** 1.5 – 2 cups, shredded. The more, the merrier, IMO. Go wild!
• **Ritz Crackers:** About one sleeve, crushed. For that golden, buttery, crispy topping that makes people say ‘Mmm!’
• **Salt & Pepper:** To taste. Don’t be shy, season your food!

Step-by-Step Instructions

Let’s get cooking! It’s so easy, you’ll wonder why you haven’t made this every week.

1. **Prep the Squash:** First things first, get those squashes sliced (roughly 1/4-inch thick is perfect). You can boil or steam them until they’re tender-crisp. **Don’t overcook them**, unless you want mushy casserole (and nobody wants that). Once cooked, make sure to drain them *really* well.
2. **Sauté the Onion:** While the squash is doing its thing, melt your butter in a pan. Toss in the chopped onion and sauté until it’s translucent and fragrant. Your kitchen should be smelling pretty good right about now.
3. **Mix the Magic:** In a big bowl, combine your cooked (and well-drained!) squash, sautéed onions (and any leftover butter from the pan!), the can of cream of chicken soup, sour cream, and about half of your shredded cheddar cheese. Give it a good stir until everything is best friends.
4. **Into the Dish:** Pour this glorious mixture into a greased 9×13 inch baking dish. Spread it out evenly, like you’re tucking it in for a nice, long bake.
5. **Cracker Topping Time:** Crush those Ritz crackers! You can put them in a zip-top bag and smash them with a rolling pin, or just use your hands if you’re feeling primal. Sprinkle these buttery crumbs over the squash mixture, followed by the remaining cheddar cheese.
6. **Bake It Off:** Pop that bad boy into a **preheated oven at 350°F (175°C)**. Bake for about 25-30 minutes, or until it’s bubbly around the edges and the topping is golden brown and irresistible. Watch it closely so the crackers don’t burn!
7. **Serve & Devour:** Let it cool for a few minutes before serving. It’ll be piping hot! Then dig in and enjoy your masterpiece.

Common Mistakes to Avoid

Nobody’s perfect, but we can avoid some common culinary blunders with a little foresight (and humor!).

• **Overcooking the Squash:** Seriously, don’t boil it to oblivion. Nobody likes watery, mushy squash. Aim for tender-crisp. You’ve been warned!
• **Forgetting to Drain:** If you boiled your squash, **make sure you drain it really well**. Squeeze out excess water if you have to. Otherwise, hello soggy casserole.
• **Skipping the Cracker Topping:** Thinking you can just skip the Ritz? Rookie mistake! That buttery, crunchy topping is key to its charm. It adds texture and flavor that makes all the difference.
• **Not Enough Cheese:** Is there such a thing? Maybe, but usually the mistake is *too little*. Don’t skimp on the cheese, folks!

Alternatives & Substitutions

Feeling a little adventurous, or just missing an ingredient? No stress, we got you!

• **Squash Variety:** No yellow squash? Zucchini works great too! Or a mix of both for some color. But IMO, yellow squash is classic here.
• **Soup Swap:** If cream of chicken isn’t your jam (gasp!), you *could* try cream of mushroom or even cream of celery. But really, the chicken version is king for this recipe. Trust me.
• **Cheese Please:** Any good melting cheese will do! Colby Jack, Monterey Jack, a Mexican blend… go wild. Just make sure it melts nicely.
• **Topping Twist:** Instead of Ritz, try crushed cornflakes mixed with melted butter, or even plain breadcrumbs for a less buttery crunch.
• **Add-ins:** Feeling adventurous? A pinch of red pepper flakes for a little kick, or some cooked, crumbled bacon for extra deliciousness? Yes, please!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **”Can I use frozen squash?”** Absolutely! Just make sure to **thaw it completely and drain it super well** to avoid a watery mess. Frozen squash tends to hold more water, FYI.
• **”Is this make-ahead friendly?”** Totally! You can assemble the whole thing (minus the cracker topping) and store it in the fridge for a day or two. Add the crackers right before baking so they stay crispy.
• **”Can I freeze this casserole?”** You can, but the texture might change a little. It’s best eaten fresh or refrigerated. If you do freeze, omit the cracker topping and add it when reheating.
• **”What if I don’t have sour cream?”** Greek yogurt (plain, full-fat) can be a decent substitute for that tang and creaminess. Or even softened cream cheese!
• **”My casserole is watery! Help!”** Aha! You probably didn’t drain your squash enough. Next time, give it a good squeeze. Also, avoid covering it too much while baking, as that traps steam.
• **”Can I make this healthier?”** Well, you *could* use low-fat soup and cheese, and maybe skip some butter… but where’s the fun in that? This is comfort food, embrace it! 😉

Final Thoughts

There you have it, fellow kitchen adventurer! A super simple, ridiculously tasty squash casserole that’s guaranteed to make your tummy happy. You’ve just whipped up something comforting and delicious with minimal fuss. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go enjoy a big scoop. You deserve it after all that ‘hard work.’ Happy eating!