TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings


  • 1/2 cup uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup reduced-fat mayonnaise
  • 1/3 cup fat-free milk
  • 4 cups cubed cooked chicken breast
  • 2 cups pattypan squash, halved
  • 1 small onion, finely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Parmesan cheese

Nutritional Facts

1 cup: 297 calories, 11g fat (3g saturated fat), 84mg cholesterol, 633mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.


  1. Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice.
  2. Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set. Yield: 6 servings.
Originally published as Summer Squash Chicken Casserole in Light & Tasty August/September 2006, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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MY REVIEW User ID: 2405127 221385
Reviewed Feb. 25, 2015

"Just made this for dinner. Adjusted it a little by adding a zucchini, substituting 1/2 chopped pepper for the pimento, and mozarella for the parmesan cheese. My family loved it---even my husband who doesn't like vegetables! It made a huge casserole, and they finished the whole thing! (I was looking forward to leftovers :( ) Will be making this one again."

MY REVIEW User ID: 3572716 157911
Reviewed Oct. 5, 2012

"Even better warmed up the next day!!"

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