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CHICKEN AND SQUASH CASSEROLE Recipe

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This recipe for CHICKEN AND SQUASH CASSEROLE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Wednesday, July 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked chicken, cut into bite size pieces
2 cups cooked squash, seasoned while cooking with onions, salt and pepper
1-1/2 cups Pepperidge Farm Herb dressing mix
1 (10-3/4 ounce) can cream of chicken soup
1 pint sour cream
1 (8 ounce) can sliced water chestnuts
3 to 4 tablespoons butter

Directions:
Directions:
Preheat oven to 350 degrees

1. Sprinkle bottom of buttered 9 x 13-inch casserole with 3/4 cup dressing mix. Place squash on top of dressing.
2. Make a sauce combining soup, sour cream, and
water chestnuts.
3. Add chicken to sauce and place on top of squash.
4. Sprinkle top with remainder of dressing mix and dot with butter.
5. Bake for 30-40 minutes until hot and bubbly.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is perfect for a ladies' luncheon.

 

 

 

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