Summer here in northern
means gardening, and yellow and zucchini squash are among our most prolific garden veggies! This recipe is a little complex, but worth the effort, for using your summer vegetables. If you have some stale bread cubes sitting around and some leftover chicken, it’s very simple to make!. Arizona
1 medium onion, chopped
1 stick butter or GF butter substitute
1 ½ T. GF flour blend
8 ounces of either low fat sour cream or low fat cream cheese
1¼ cup milk or half broth and half milk
2 pounds squash, thinly sliced on the side of a cheese grater
Approximately 6-8 cups of stale GF bread cubes
3 cups chopped chicken, cooked
Celery salt, garlic powder, toasted onion, thyme, sage, and marjoram, poultry seasoning, etc.
Salt and pepper to taste
Saute onion in two tablespoons of the butter. Stir in the flour and add the milk until the sauce thickens and comes to a low boil. Fold in sour cream or cream cheese until you have a thick, creamy sauce. Add salt and pepper to taste. Toss in the sliced squash, and the chopped cooked chicken and set aside.
Melt remaining butter in large mixing bowl. Toss bread cubes* in the butter and add seasonings of your choice. The cubes should taste somewhat like stuffing when you are through merging the butter and spices and seasonings.
Assemble the casserole:
Oil a large casserole. Begin with a layer of the stuffing cubes on the bottom. Then layer the squash-sauce-chicken mixture, then the stuffing mixture again as a final topping layer. Bake at 350˚F for 30 minutes or until bubbly.
*Notes: I used part of a loaf from Pamela’s Brand Bread Mix and it worked very well. Make sure the bread cubes are either stale or toast them ahead so they will be crunchy.
Makes: 8-10 servings.