Chicken Squash Casserole
Indulge in the comforting flavors of this hearty Chicken Squash Casserole, where tender roasted butternut squash meets juicy, seasoned chicken in a rich, cheesy sauce. Perfectly layered with a golden, crispy panko-Parmesan topping, this casserole is a delightful marriage of creamy and crunchy textures. With a base of homemade roux and a touch of sour cream for velvety richness, this recipe brings wholesome ingredients together for an irresistibly cozy meal. Ideal for busy weeknights or as a crowd-pleasing centerpiece, this casserole delivers depth of flavor, bursts of color, and a satisfying blend of roasted and savory goodness. Garnish with fresh parsley for a touch of brightness, and you’ve got the ultimate family dinner. Tags: chicken casserole recipe, butternut squash casserole, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 cups butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the butternut squash, remove the seeds, and cube it into 1-inch pieces. Spread the cubes on a baking sheet and drizzle with 1 tablespoon of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Toss to coat and roast for 20-25 minutes or until tender, flipping halfway through.
While the squash is roasting, season the chicken breasts with remaining salt, black pepper, garlic powder, and onion powder. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side or until fully cooked. Remove from the skillet, let rest for 5 minutes, then shred or dice into small pieces.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer until it thickens, about 3-4 minutes.
Remove the skillet from heat and stir in the sour cream, shredded cheddar cheese, and half of the Parmesan cheese until smooth and creamy.
In a large mixing bowl, combine the roasted squash, shredded chicken, and cheese sauce. Mix until evenly coated.
Grease a 9x13-inch casserole dish and transfer the mixture into the dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese. Sprinkle the mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 19.3 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1674 mg | 129% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2440 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
