Cheesy Chicken Butternut Squash Casserole
14 ounces cooked chicken shredded
1 medium onion chopped
2½ pounds butternut squash peeled, seeded, and cubed
6 cloves garlic crushed
¼ teaspoon salt
1 tablespoon water or as needed
3 eggs
¾ cup 2% plain greek yogurt or sour cream
1 cup mild cheddar cheese grated
¼ teaspoon ground black pepper
1 cup mozzarella cheese shredded
  1. Pre-Directions: Recipe calls for cooked chicken breast. I put mine in the crockpot on low for 8 hours before I made the casserole so I would have chicken breast ready when I got home from work. Just a suggestion!
  2. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  3. Heat and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  4. Add shredded cooked chicken breast to casserole dish.
  5. Lightly whisk eggs in a bowl; stir in yogurt/sour cream, cheddar cheese, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  6. Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.