Ingredients
2 lb. yellow squash
1 box chicken stuffing
1 can cream of chicken soup
8 oz. sour cream
2 Tbsp. margarine
4 chicken breasts, cooked and diced
1/4 c. water
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Shallow braiser — sear on stovetop, finish in oven
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350°. Wash and slice squash. Cook until tender, 20 minutes. Drain well and set aside. In a large mixing bowl, combine sour cream, soup, diced chicken and stuffing crumbs. Mix well. In a saucepan, melt butter and simmer seasoning (included in stuffing mix) with water for 5 minutes. Pour into soup mixture and gently fold in the squash. Pour into a 9 x 13-inch baking dish and bake at 350° for 40 to 45 minutes.