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Fall Chicken and Roasted Squash Casserole

This casserole combines tender shredded chicken with roasted squash, caramelized onions, and fragrant sage baked together until bubbly and golden. The dish features a creamy texture with crispy edges and aromatic herbs, presenting a hearty yet seasonal main course.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken preferably cooked ahead or rotisserie
  • 1 pound butternut squash peeled and cubed
  • 1 large onion thinly sliced
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 teaspoon fresh sage chopped
  • 1 cup heavy cream for richness
  • 1 cup shredded cheese cheddar or Gruyère work well
  • 1 cup bread crumbs for topping
  • to taste salt and pepper adjust seasoning as needed

Equipment

  • Baking dish
  • Large skillet
  • Sharp knife
  • Cutting board
  • Mixing Spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with a tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast until tender and caramelized, about 25-30 minutes, filling your kitchen with warm, sweet aromas.
  2. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until golden and sweet, about 10-15 minutes. Add the chopped sage during the last minute to release its fragrance.
  3. In a large mixing bowl, combine the shredded chicken with the cooked onions and sage. Mix well to distribute the flavors evenly.
  4. Once the squash is done roasting and slightly cooled, add it to the chicken mixture. Pour in the heavy cream and stir gently to coat all ingredients in a creamy sauce.
  5. Transfer the mixture into a greased baking dish, spreading it out evenly. Sprinkle the shredded cheese over the top for a gooey, cheesy layer that will melt and bubble during baking.
  6. Sprinkle the bread crumbs evenly over the cheese to add a crispy topping. Place the dish in the oven and bake until bubbling and golden around the edges, about 20-25 minutes.
  7. Remove the casserole from the oven once it’s bubbling and the top is deeply golden. Let it rest for a few minutes to settle, then serve hot and enjoy the cozy, crispy, and creamy layers.

Notes

Feel free to substitute other seasonal vegetables or cheeses to customize this dish. Cover loosely with foil if topping browns too quickly during baking.