Step 1

Preheat your oven to 350 degrees F.

Step 2

Wash your squash in cold running water, removing any dirt with your fingers. Pat dry. Then slice your squash into thin slices.

Step 3

Take 2 tablespoons of your butter and heat it in a large skillet. Place your squash in the skillet and season with salt and pepper. Cook for about 5 minutes, till they are softening. Then drain your squash over a bowl for about 5 minutes to drip off excess moisture.

Step 4

In a medium bowl combine cream of chicken soup and shredded cheese.

Step 5

In another bowl, crush Ritz crackers and melt your remaining 2 tablespoons of butter. Pour your melted butter over your crackers and stir to coat the crackers evenly.

Step 6

Place your squash in a casserole dish and pour the soup and cheese mixture over the squash. Stir to combine. Then top with the crushed crackers. Bake for 25 to 30 minutes, till the top is golden brown, the sides are bubbling, and the casserole is set.