Cheesy Chicken and Squash Casserole


6 Servings


  • 1-1/2 lbs yellow squash, sliced into 1/4″ slices
  • 1/4 cup thinly sliced red onion
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp Italian seasoning
  • 4 oz shredded cheddar cheese
  • 2 cups shredded cooked chicken
  • 1/2 cup pork panko (crushed pork rinds)
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp seasoned salt
  • 2 Tbsp melted butter

Slice squash into 1/4″ slices. Slice onion into thin slices. Combine the two on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in a preheated 400 degree oven for 20 minutes. Meanwhile, in a medium mixing bowl, whisk eggs, then add sour cream, mayo, Italian seasoning, cheese and chicken, combine. In a small bowl, mix pork panko, parmesan cheese, seasoned salt and butter, combine. Remove squash from the oven and drain any liquid. Turn oven temperature down to 375 degrees. Let cool for about 5 minutes. Spray a 3 quart casserole pan with non-stick spray and add squash and onions. Next pour the cheesy chicken mixture over the squash, gently fold ingredients together. Top with pork panko mixture and place in oven, uncovered. Bake for 20 minutes or until topping is brown.


One of six servings divided equally

Total Carbs: 6g

Fiber: 1g

Protein: 44g

Fat: 44g

Calories: 602

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