Easy Summer Squash-Chicken Casserole

Ingredients:

6 cups squash, sliced (combination of zucchini and yellow squash)
1 onion, chopped
2½-3 cups reduced fat (2% milk) cheddar cheese
2 T. butter spread (trans-fat free)
1 egg
¼ cup skim milk
1 cup cooked chicken breast
2 cups All-Bran multi grain crackers, crumbled and divided
black pepper and seasoning salt, to taste

Directions:

Preheat oven to 350. Boil squash and onion until tender. Drain and add cheese and butter spread. Next add egg and milk. Finally stir in chicken, crackers and seasoning, reserving ¼-½ cup of crackers. Once fully blended, top with reserved crushed crackers and bake for 20-30 minutes, or until bubbly.