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Fall Chicken and Butternut Squash Casserole

This casserole combines shredded leftover roasted chicken with caramelized butternut squash, seasoned with sage, then topped with cheese and baked until bubbly. It results in a creamy, golden, and fragrant dish with a comforting texture. The final appearance is a cheesy, bubbling casserole with browned edges and tender, flavorful ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups leftover roasted chicken, shredded Skinless, boneless preferred
  • 1 medium butternut squash peeled and cubed
  • 2 tablespoons olive oil for roasting and sautéing
  • 2 cloves garlic minced
  • 1 teaspoon dried sage or fresh sage chopped
  • 1 cup shredded cheese cheddar or Gruyère works well
  • 1/2 cup cream or milk to create a creamy mixture
  • to taste salt and pepper for seasoning

Equipment

  • Large mixing bowl
  • Baking dish
  • Frying pan
  • Cooking spoon
  • Oven

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Feel free to customize the cheese or add chopped herbs for extra flavor. Keep an eye on the cheese to prevent burning during baking. Leftovers store well in the fridge for up to 2 days; reheat in the oven or microwave.