Cheesy Chicken and Squash Casserole Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.

Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash onion parsley thyme and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid then set aside.

Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir working out any lumps until flour and butter start to bubble about 2 minutes. Gradually stir in milk and heat to a boil stirring constantly. Cook and stir until sauce thickens 4 to 5 minutes.

Remove sauce from heat and stir in seasoned salt Worcestershire sauce and nutmeg. Drizzle 2 tablespoons into the egg yolks stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.

Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.

Combine 2 teaspoons butter remaining Gruyere cheese and bread crumbs for the topping. Spread evenly over the casserole.

Bake in the preheated oven until the top is browned and bubbly about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.