Squash & Chicken Casserole

4 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.6
  • Total Fat: 6.4 g
  • Cholesterol: 30.4 mg
  • Sodium: 448.5 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 13.8 g

View full nutritional breakdown of Squash & Chicken Casserole calories by ingredient
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Delicioso! Delicioso!
Number of Servings: 12


    * Cheddar Cheese, 1.33 cup, shredded (remove)
    * *Summer Squash, 5 cup, sliced (remove)
    * Zucchini, 1 cup, sliced (remove)
    * Celery, raw, 1 cup, diced (remove)
    * Carrots, raw, .5 cup, grated (remove)
    * *Sauce, Hunts, Cheese & Garlic, Spaghetti Sauce, 3 cup (remove)
    * Mushrooms, cooked, 2 cup pieces (remove)
    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * Garlic, 5 clove (remove)
    * Chicken Breast, no skin, 12 ounces (remove)
    * Garlic powder, 1 tbsp (remove)
    # Olive Oil, 1 tbsp (remove)
    # *Breakstone's Fat Free Cottage Cheese, 0.5 cup (remove)


1. Thaw chicken. (Preheat oven to 350*F)
2. Cut up squash and zucchini and put in bowl.
3. Dice up celery very fine and shred about 3 ounces of baby carrots and put in separate bowl.
4. Cut an onion and dice the garlic cloves and put in pan w/ about 1 tbs oil and diced chicken. Season with some garlic powder and any other seasonings to taste. Cook chicken and then put in separate bowl.
5. Put squash and zucchini in pan that the chicken was cooked in and add a bit of garlic powder.
5. Put celery and carrots in separate pot with about .5 cup water and bring to boil. Then add mushrooms once boiling. Add a bit of garlic powder to this and stir. Let simmer for about 3-4 minutes.
6. Add spaghetti sauce to celery, carrot, and mushroom mixture and heat.
7. Put squash mixture in bottom of 9x13in pan and spread evenly.
8. Then add chicken mixture and spread evenly.
9. Add the cottage cheese to the spaghetti sauce and stir briefly so cottage cheese doesn't melt completely. Then, spread that mixture evenly over the top.
10. Sprinkle shredded cheese on top and cover with aluminum foil.
11. Bake in oven at 350* till bubbling and cheese is melted.
12. Remove from oven and enjoy.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user *REDRUNNER*.

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Member Ratings For This Recipe

  • This was very good, only made about 1/3 of the size and used a can of tomatoes that I pureed int he food processor(didn't have any spag sauce). It almost reminded me of a veggie lasagna - 7/28/14

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  • hi thanks for the recipe, i have all this squash from my garden (grabbed the wrong plant) and didn't really know what to do w/it all. this sounds wonderful, can't wait. - 7/21/09

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  • A lot of work for something not wonderful, kids didn't like it either, may have been better with lean beef or turkey. - 1/11/09

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  • I loved this! I will be making it again - 1/4/09

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  • Sounds wonderful... - 12/22/08

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