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Chicken Squash and cornbread casserole Recipe

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This recipe for Chicken Squash and cornbread casserole, by , is from Booth Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Booth


6 cups thinly sliced yellow squash
1 cup shredded carrots
1 8 oz fresh sliced portobello mushrooms
1 chopped onion
1 chopped red bell pepper
1 can chicken broth
1 can cream of chicken soup
1 8 oz sour cream
2 large eggs lightly beaten
2 tsp poultry season
1 tsp dried thyme
1/2 tsp salt
3 cups chopped cooked chicken
3 cups crumbled cornbread
1 cup crumbled biscuit
3 cups shredded cheddar cheese (divided)

Preheat oven 350 degrees. Spray a 3 qt baking dish with pan
In a large Dutch oven bring squash, carrots,mushrooms,
onion, bell pepper and water to cover to a boil over high heat.
When it starts to boil reduce heat and simmer until vegetables are tender
Drain well
In a large bowl stir the squash mixture, chicken broth, soup,
seasonings and stir until smooth. Stir in chicken, cornbread, biscuit
and 2 cups cheese. Spread in pan.
Bake 50-60 minutes
Sprinkle remaining cheese on top and bake until cheese melts
about 10 minutes. Take out of oven and let sit 10 minutes before serving




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