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Squinni Casserole

Submitted by: Marty Remsen

Customer Cooking Contest 2011

Serves 8


2 lbs. (about 7 cups) zucchini and/or yellow squash, sliced 3/8”

1.2 medium red and ½ medium yellow onion chopped

2 cans low sodium cream of chicken soup

16 oz. low fat sour cream

1 cup shredded carrot (optional)

3 boneless chicken breast halves, cut into bite-sized pieces and cooked

1 package any flavor Stove Top stuffing

1/3 cup butter


  1. Sweat then cook squash.
  2. Mix soup and sour cream.
  3. Cook onion in a small amount of olive oil and butter until soft.
  4. Mix squash, onion, and soup.
  5. Toss stuffing mix with batter. Spread a small amount on the bottom of a casserole pan.
  6. Combine chicken with squash mix.
  7. Top with the rest of the stuffing.
  8. Bake for about 30 minutes at 350 degrees.


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