18 golden butter crackers, finely crushed (about 3/4 cup cracker crumbs)
2 tablespoons butter, melted
Heat a large pot or Dutch oven over medium
heat. Cook chicken in oil and set aside. To the
pan add olive oil and butter and swirl to melt
and coat. Add the sliced squash, season
generously with salt and pepper, and sautée for
10 minutes, stirring occasionally. Cover the
pot with a lid and continue cooking for 15
minutes longer, stirring every few minutes, or
until the squash is very tender. Stir in the
minced garlic during the last 5 minutes of the
cooking time. Add more salt and pepper until
the squash is well-seasoned.
Adjust oven rack to the center position and
preheat the oven to 350°F. Grease an 8-inch
square casserole dish with softened butter or
spray with nonstick cooking spray. Transfer the
cooked squash to a large bowl and mash it (optional) with
a potato masher to desired consistency. Mix in
the sour cream to cool down the mixture (so
that the egg doesn't scramble), then stir in
the egg, cheddar, and 1/4 cup of the grated
Parmesan until well-blended. Transfer mixture
to the prepared baking dish and smooth the top.
Sprinkle the top of the squash mixture with the
cracker crumbs and the remaining 1/4 cup Parmesan,
then drizzle with the melted butter. Bake for 30
to 40 minutes or until bubbly and golden brown.
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