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Summer Squash Cornbread with Chicken or Shrimp


Summer is a great time.  There are so many fresh vegetables coming in season. I especially enjoy  Here is a recipe that a friend of mine shared with me. This is a delightful dish for family dinners.  It is great way to use leftover chicken and cornbread.  Please note, you don’t have to add the chicken if you want a meatless side dish.  Or, you can use 2 cups of peeled boiled shrimp instead of chicken.
This is going to make a large pan.  You can easily half the recipe. 


½ cup unsalted butter
1 medium onion, diced
1 medium bell pepper, diced
1 rib of celery, diced
1 tablespoon minced garlic
4 ½ cups thinly chopped yellow summer squash (4 large squash)
1-2  cups cooked chicken, shredded or chunked--use the amount of chicken you like in your dressing (or 2 cups of peeled boiled shrimp)
2 (10-3/4 ounces) can original condensed cream of chicken soup, preferably with herbs  Use cream of celery soup if substituting shrimp instead of chicken.
8 cups cooked and crumbled cornbread ( I use Jiffy cornbread-2 boxes)
1 teaspoon salt
¼  teaspoon freshly cracked black pepper
1 teaspoon Creole or Cajun seasoning
1 teaspoon garlic powder
2  teaspoons Italian seasonings (I use McCormick)
2 large eggs, beaten
1/2 cup chicken/vegetable broth (optional)

Preheat oven to 350 degrees F.
Wash and cut squash into thin rounds.  Cut each round into four pieces.  Place in a large pot and voer with water (about an 1 above squash).  Boil for 6 minutes.  Drain.  Allow to drain while working on the other elements of recipe.
In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes. Add garlic and cook another minute. 

In a large mixing bowl, add chicken or cooked shrimp, cornbread crumbs and seasonings.  Pour in soup and vegetables mixture and mix well.   Mash squash just a bit to remove excessive but not all water. Mix into cornbread mixture. Stir in eggs.  If dressing seems dry, add 1/2 chicken or vegetable stock or warm water.  You want a moist dressing. Transfer to a greased baking dish. Bake, uncovered, at 350 degrees F for about 40 to 50 minutes, or until lightly browned on top.



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