Summer Chicken Bake

Summer Chicken Bake

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Recipe by  Jaay

“This recipe is a delicious way to celebrate summer and the beautiful bounty of delicious fresh veggies. I picked up this recipe from my beautiful grandmother, and every time I make it I think of her and all the wonderful times we had together.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  2. Place a layer of potatoes in the bottom of the prepared baking dish, followed by a layer of onion, a chicken breast, and a layer of squash. Repeat layers, season with salt and pepper, and dot the casserole with the butter pieces.
  3. Cover the dish with foil or a lid, and bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbling, the vegetables are tender, and the chicken is no longer pink inside. Uncover the dish and bake for another 10 to 15 minutes, until the vegetables are starting to brown. Let cool 5 minutes before serving.

Share It

Reviews (8)

Rate This Recipe
Michelle Snyder Honeycutt

Michelle Snyder Honeycutt

As other reviews had suggested, I poured about 7 ounces of chicken broth over the top of the dish before baking it. I also added a little bit of fresh dill.... tasted GREAT (with a little bit of salt, too). To help make sure the potatoes and chicken were fully cooked, I sliced the potatoes thinly AND sliced my chicken breast halves in half. I admit that after I cooked the chicken at 350 for 45 minutes, I still had to increase the temp to 400 for an additional 30 minutes! I have plenty of squash in my garden, and I'm always looking for different recipes to use them in so they don't go to waste! It seemed to be a hit with the hubby and kids. I'll be making this again, experimenting with different herbs and spices!

Jayme C.

Jayme C.

After reading previous reviews I decided to marinate the chicken in Italian dressing to add flavor, I also added a little bit of chicken broth at the bottom of the pan. I cooked as directions said exactly otherwise, after 1 hour in the over my chicken was still completely raw in the middle, so I upped the oven to 400 for another 20-30min. The pototoes were still hard so I had to throw them out, my chicken was dried out, about the only thing that was good was the squash. I served with sauteed asparagus. I might try again but change it up a lot, otherwise I didn't like this at all.



indeed, twas a little bland. I substituted potatoes with tomatoes and added 1/4 cup of chicken broth and added a bit of salt, pepper and mixed herbs at the top. Will be making this one again! :)

More Reviews

Similar Recipes

One Dish Chicken Bake

One Dish Chicken Bake

Tex-Mex Chicken and Rice Bake

Tex-Mex Chicken and Rice Bake

Chicken and Summer Squash

Chicken and Summer Squash

Winter Chicken Bake

Winter Chicken Bake

Chicken Zucchini Bake

Chicken Zucchini Bake

Chicken and Chorizo Pasta Bake

Chicken and Chorizo Pasta Bake


Amount Per Serving (4 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 25.4 g
  • 51%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Creamy Chicken Stuffing Bake


next recipe:

Winter Chicken Bake