Chicken and Squash Bake

Preheat your oven to the desired temperature of 350 degrees F (175 degrees C). \nNext, take a 9x13-inch casserole dish and spray it with cooking spray to prevent sticking. \nIn a large skillet, melt 2 tablespoons of butter over medium heat. Add the squash and onions to the skillet and cook until they are just tender, about 7-10 minutes. Be careful not to overcook the vegetables.\nOnce the squash and onions are cooked, remove them from the heat source. Then, add chicken, Cheddar cheese, and crushed crackers to the skillet. Mix everything together until well combined.\nIn a separate bowl, whisk together mayonnaise, eggs, ranch dressing, and pepper until smooth. Gently fold the mixture into the squash mixture to avoid breaking up the delicate vegetables.\nTransfer the squash mixture to a prepared 9x13-inch casserole dish. \nIn another bowl, combine the stuffing mix and 1/2 cup of melted butter. Mix everything together until well combined. \nSprinkle the stuffing mix mixture evenly over the squash mixture, pressing it down gently to ensure everything is well coated.\nPlace the casserole dish in a preheated oven and bake until it is set and lightly browned, about 25-30 minutes. \nFinally, garnish the casserole with chopped parsley to add a pop of color and freshness.