Chicken & Squash Casserole Recipe

• 2 pound fryer, cooked
• 3 c. squash, cooked or possibly canned
• 1 teaspoon salt
• 1/2 stick butter
• 1 c. evaporated lowfat milk
• 1/2 c. diced onion
• 1 can cream of chicken soup
• 20 saltine crackers, crumbled
• 1 1/2 teaspoon onion salt
• 1 1/2 teaspoon poultry seasoning
• 4 Large eggs, beaten

1. Cook chicken till tender.
2. Remove bones.
3. Cook squash for approximately 20 min; drain.
4. Mash the squash with potato masher.
5. Add in seasonings, butter, lowfat milk, soup, onion and beaten Large eggs.
6. Add in chicken and crumbled saltines.
7. Mix all together.
8. Bake at 400 degrees for 45 min in two 8x8 inch greased pans.
9. You may serve one and freeze one.
10. Yield 12-15 servings.

fryer, salt, butter, milk, onion, cream of chicken soup, crackers, onion salt, poultry seasoning, eggs

Taken from cookeatshare.com/recipes/chicken-squash-casserole-44527 (may not work)