Cheesy Chicken Chayote Casserole Recipe

This weekend, Hubby brought home Chayote [chi-OH-tay] squash from Winn-Dixie. It’s green and my great-grandmother, grandmother, and great aunt called them Mirlitons. They taste fantastic in their raw form or roasted in the oven. I decided to make a casserole. Here is my rigged version.

cheesy chicken chayote

  • 10.75 ounce can Campbell’s® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) ***or make your own 
  • 1-1/2 cups water
  • 1-1/2 cups uncooked regular long-grain white rice
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 Chayote squash, sliced thin
  • 6 skinless, boneless chicken tenderloins 
  • 1 cup shredded mozzarella cheese or 1 cup salsa

***My substitution for Condensed Cream of Chicken Soup


  • 4 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup low-fat milk
  • salt and pepper


Melt butter in a saucepan over medium heat. Stir in flour, stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Add salt and pepper to taste.




Directions for Casserole

Heat the oven to 400 degrees F.

Place slices of Chayote squash in a 3-quart shallow baking dish.

Stir the condensed soup, water, rice, onion powder, salt, and black pepper in a bowl. Pour over squash.

Place chicken in one layer in dish.


Bake for 1 hour or until the chicken is cooked through and the rice is tender. Stir rice throughout cooking to ensure it is cooked.

Top with cheese and bake for 5 minutes OR top with salsa for a healthier dish.

Let the casserole stand for 5-7 minutes before serving. A squeeze of lemon on top before serving boosts the flavor.


Have you ever heard of Chayote squash or Mirlitons? Eaten them?

Do you make casseroles regularly?

What is your favorite vegetable?


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