Roasted Chicken with Zucchini & Squash Casserole

I ended up finding some nice zucchini & squash at the store when I went shopping, so I decided to buy that to have with the roasted chicken instead of the other things I had planned. I roasted the chicken with some olive oil and herbs and threw some carrots in there with it as well. I also baked sweet poatoes and then made a Zucchini & Squash Casserole to go with it. Everything was really good and tasted good together! We all enjoyed it.

Here is the recipe for the casserole. I changed a few things, but I'll post it in it's original form:

Boston Market Squash Casserole
4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onions, chopped
1 (6 ounce) box Jiffy corn muffin mix
3/4 cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes (*Note: I used Better Than Bullion)
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped
Prepare Jiffy Mix as directed on the box, set aside to cool.
Place zucchini and yellow squash in a large saucepan and add just
enough of water to cover.
Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
On medium low temperature place all of the butter in large sauce pan
and sauté the onions until the onions turn clear, add salt, pepper,
thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir.
Add drained squash and diced cheese, stir.
Crumble corn bread in squash and pour the reserved cup of water and
mix well.
Place squash mixture in a 13x11" baking pan that has been sprayed
with a non-stick spray.
*This is the point I freeze mine - can also be frozen in 2 small pans
if desired. Then all you have to do is thaw when ready and cook!
Cover casserole and place in a preheated oven at 350°F.
Bake for 50-60 minutes.
Remove cover the last 20 minutes of baking time.
Lower Fat content by reducing amount of butter used by half.