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Fall Butternut Squash Chicken Casserole

This casserole combines tender chunks of chicken with roasted butternut squash, layered with herbs and a creamy cheese sauce. It bakes to a golden-brown top with a bubbling, velvety interior that highlights autumn-inspired flavors and textures.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup milk
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1/2 cup parmesan cheese

Equipment

  • Chef's knife
  • Cutting board
  • Large mixing bowl
  • Baking Dish
  • Saucepan
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with one tablespoon of olive oil, cinnamon, half of the thyme, salt, and pepper. Spread evenly on a baking sheet and roast for about 25 minutes until tender and caramelized.
  2. Meanwhile, season the chicken pieces with remaining thyme, salt, and pepper. Heat the remaining olive oil in a large skillet over medium heat, then add the chicken. Cook until browned and cooked through, about 6–8 minutes. Remove from heat and set aside.
  3. In the same skillet, add butter and minced garlic; cook until fragrant, about 1 minute. Whisk in the flour and cook for another minute to form a roux, stirring constantly.
  4. Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 3–5 minutes.
  5. Stir in shredded cheddar and Parmesan cheeses until melted and smooth. Adjust seasoning if necessary.
  6. In a large mixing bowl, combine the roasted butternut squash, cooked chicken, and cheese sauce. Gently fold everything together until evenly coated.
  7. Transfer the mixture to a greased baking dish, spreading it out into an even layer. Place in the oven and bake for about 15 minutes, until the top is bubbly and golden.
  8. Remove from oven and let it rest for a few minutes. Serve hot, garnished with additional herbs if desired.

Notes

For extra flavor, sprinkle chopped fresh parsley or thyme on top before serving. To streamline prep, roast the squash and cook the chicken separately ahead of time.