One of my secret fall obsessions is turning leftover roasted chicken into a comforting casserole with just a hint of sage and caramelized butternut squash. This dish transforms simple ingredients into a cozy, fragrant dinner that feels like a warm blanket on a chilly October night. It’s my way of embracing the season’s bounty without overcomplicating the kitchen chaos.
What makes this casserole stand out is how it balances savory richness with a touch of seasonal sweetness. The smell of bubbling cheese mingling with roasted garlic fills the house and instantly reminds me of family dinners past. It’s a dish that invites not only nourishment but also a little seasonal joy to your table.
WHY I LOVE THIS RECIPE?
- The harmony of sweet and savory reminds me of fall flavors dancing on my tongue.
- Ever pick at leftovers and think, “This could be something more”? This recipe turns that thought into a delicious reality.
- It’s the perfect slow-baked comfort food that feels hearty yet isn’t heavy.
- Being able to throw it together with pantry staples makes me proud—and relieved.
- The nostalgic aroma of roasting garlic still makes my heart skip a beat.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to cover the casserole? Cheese turned into a burnt crust—cover after 20 minutes to avoid it.
- DUMPED in too much spice? It overpowered the dish—start small and adjust at the end.
- OVER‑TORCHED the topping? Use a foil tent next time—crisp up perfectly without burning.
- MISSED the timing? Undercooked chicken or veggies—use a thermometer and check early.
QUICK FIXES THAT SAVE YOUR DAY
- When sauce is too thick: Splash in a bit of broth and stir to loosen it.
- Patch blandness with a sprinkle of nutmeg or fresh thyme for depth.
- Shield cheese topping with foil if it begins to brown too fast.
- When veggies are soft but cheese isn’t melting: Broil for 2 minutes—watch carefully.
- When you smell scorching: Remove from heat immediately and add a splash of milk.
Cooking this dish during fall feels like celebrating the season in a dish. Its familiar, inviting scent calls everyone to gather around the table and share in the warmth. Even on busy nights, it’s a reminder that comfort food can be quick, simple, and deeply satisfying.
Ultimately, it’s about finding joy in seasonal ingredients and knowing that sometimes, the simplest combinations create the most memorable meals. This casserole will be your new favorite to toss together after a long day—embracing fall’s flavors with ease and smile-inducing results.
What You’ll Need for This Chicken and Butternut Squash Casserole
This casserole is built on a balance of hearty protein, seasonal vegetables, and a creamy, cheesy base that holds everything together. Each ingredient has a clear role to play:
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Roasted Chicken (2 cups, shredded): Using leftover chicken makes this recipe practical and flavourful. Shredded, skinless, and boneless pieces ensure the meat blends smoothly with the rest of the casserole.
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Butternut Squash (1 medium, cubed): The star seasonal ingredient. Its natural sweetness and creamy texture, once roasted, balance beautifully with savoury chicken and cheese.
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Olive Oil (2 tablespoons): Used both for roasting and sautéing, it helps caramelise the squash and keeps the chicken moist when reheated.
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Garlic (2 cloves, minced): Adds depth and a subtle pungency, infusing the dish with a savoury base note.
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Sage (1 teaspoon dried or fresh, chopped): A classic autumn herb that pairs especially well with both chicken and squash, bringing a warm, earthy flavour.
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Cheese (1 cup, shredded): Cheddar offers sharpness while Gruyère adds a nutty note. Cheese not only flavours the dish but also creates the golden, bubbling crust on top.
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Cream or Milk (½ cup): Binds the mixture together and ensures the filling stays moist, creamy, and cohesive.
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Salt and Pepper (to taste): Essential seasonings that bring out the natural flavours of the other ingredients.
Step-by-Step Guide: Making Fall Chicken and Butternut Squash Casserole
This casserole comes together in stages—roasting, mixing, and baking—each step designed to bring out maximum flavour and the right texture.
Step 1: Roast the Squash
Preheat the oven to 190°C (375°F). In a baking dish, toss the cubed butternut squash with 1 tablespoon olive oil, minced garlic, chopped sage, salt, and pepper. Spread the pieces in an even layer and roast for 25–30 minutes. The squash should soften, develop a light caramelised edge, and release a fragrant aroma.
Step 2: Warm the Chicken
While the squash roasts, heat the remaining olive oil in a large frying pan over medium heat. Add the shredded chicken and cook for 2–3 minutes, stirring occasionally, until heated through. This step refreshes the chicken and ensures it blends well later. Remove from heat and set aside.
Step 3: Combine the Filling
Once the squash is roasted, transfer it to a large mixing bowl. Add the cooked chicken, cream (or milk), half the shredded cheese, and season again lightly with salt and pepper. Fold everything together gently. The aim is to coat the squash and chicken without breaking down their texture, creating a chunky yet creamy mixture.
Step 4: Assemble the Casserole
Spoon the mixture into a clean baking dish, spreading it into an even layer. Top with the remaining cheese, making sure the surface is well covered. This will melt into a golden, bubbling crust as it bakes.
Step 5: Bake Until Golden
Return the dish to the preheated oven and bake uncovered for 20–25 minutes. The cheese should melt, turn bubbly, and develop light golden patches around the edges.
Step 6: Rest and Serve
Remove the casserole from the oven and allow it to rest for about 5 minutes before serving. This short pause helps the filling settle slightly, making it easier to serve. Spoon generous portions onto plates and, if you like, garnish with a fresh sprig of sage.
Fall Chicken and Butternut Squash Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a baking dish, toss the cubed butternut squash with 1 tablespoon of olive oil, minced garlic, sage, salt, and pepper. Spread evenly and roast for 25-30 minutes until tender and slightly caramelized; the squash should be soft and fragrant.
- While the squash roasts, heat the remaining olive oil in a large frying pan over medium heat. Add shredded chicken and cook for 2-3 minutes until warmed through, stirring occasionally. Remove from heat and set aside.
- In a large mixing bowl, combine the roasted squash, cooked chicken, cream, half of the shredded cheese, salt, and pepper. Gently fold everything together until well mixed, creating a creamy, chunky filling.
- Transfer the mixture into a baking dish, spreading it into an even layer. Sprinkle the remaining cheese evenly over the top, covering the mixture completely.
- Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and golden brown around the edges. The smell of cheese and sage will fill the house.
- Once baked, remove from the oven and let it rest for 5 minutes. Serve hot, with a spoonful of the creamy, cheesy casserole on each plate, garnished with a sprig of sage if desired.
Notes
Cooking this casserole has become a little ritual for me—an ode to fall and the cozy moments it brings. The first spoonful always feels like a hug, with flavors that comfort and satisfy in equal measure. It’s a dish that reminds me, even during hectic weeks, how simple ingredients can turn into something truly special.
So, whenever the air turns crisp and the pumpkins start to glow, I know it’s time to gather ingredients for this hearty creation. It’s not just about making dinner; it’s about creating a welcome plate that celebrates the best of fall with every bite.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
