Tinas Chicken Squash Casserole

2 cup slice (seeds removed) yellow crookneck squash
2 cup sliced (seeds removed) zucchini squash
1 cup chopped onion
1 cup slice or chopped mushrooms
1/2 pound boneless skinless chicken breast sliced and cut into small pieces
1tbsp olive oil
3/4 cup whole milk (you can use fat free or low fat if you prefer)
2 large eggs beaten
1 cup finely shredded sharp cheddar cheese
30 Ritz crackers (one sleeve) crushed
4 tablespoons unsalted butter
1 tsp salt
pepper to taste
2 tsp italian seasoning
1/2 cup chicken broth
2 tablespoons of water
2 tablespoons cornstarch

Serve with a nice spinach salad and enjoy!

Preheat oven to 400 degrees.
In a small dish mix water and cornstarch and set aside. In another dish mix cheese and crushed crackers divide in half and set aside. Beat egg in milk and set aside.
Melt butter in skillet on medium heat add onions and mushrooms. Cook for about 3-4 minutes. Then add squash, zucchini and Italian seasoning to pan and cook for an additional 3-4 minutes, just until squash starts to become tender yet still firm. Put in a large bowl (be sure to put as much of the butter as possible in the bowl also) and set aside.
Heat olive oil in same skillet and add chicken breast, cook for about 3-4 minutes until done. Add chicken broth stir well then add cornstarch mixture to chicken stirring constantly, it will start to thicken very quickly. Remove from heat and mix with vegetable mixture. Add half of the cracker and cheese mixture along with the milk and egg mixture. Salt and pepper to taste. Spray sides and bottom of 9x11 or 9x13 baking dish. Add to baking dish. Sprinkle the remaining cracker and cheese on top. Cook in preheated oven. 25 minutes for 9x13, 30 minutes for 9x11 baking dish

Serving Size: makes approximately 6 1.5-cup servings