Autumn Harvest Chicken Bake: A Cozy Casserole With a Twist

Every fall, I find myself craving comfort foods that bring back memories of crisp air and leaf-strewn sidewalks. This season, I decided to shake things up by adding a hint of toasted sage and roasted butternut squash to my classic chicken casserole. The oven fills the kitchen with a warm, savory aroma that instantly transports me to cozy weekend afternoons.

This recipe isn’t just about comfort; it’s a celebration of fall’s bounty with a unique twist. It’s perfect for those busy weeknights when you want something hearty yet fresh, satisfying without feeling heavy. The blend of textures and flavors makes it a standout among typical casseroles, turning simple ingredients into a seasonal masterpiece.

Roasted Butternut Squash and Sage Chicken Casserole

This casserole combines tender chunks of roasted butternut squash with seasoned chicken, baked until golden and bubbling. Toasted sage adds a fragrant note, while the dish’s creamy, hearty textures make it a comforting fall meal with vibrant flavors and appealing appearance.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 1 small butternut squash peeled, seeded, and cut into cubes
• 2 tablespoons olive oil divided
• 1 teaspoon dried sage or 2 teaspoons fresh, chopped
• salt to taste
• 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 cup chicken broth or low-sodium chicken stock
• 1 cup shredded cheese cheddar or Gruyère for richness
• 1 medium yellow onion diced
• 2 cloves garlic minced

Equipment

• Baking sheet
• Large skillet
• Casserole dish
• Knife
• Cutting Board
• Mixing spoon

Method

 

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a tablespoon of olive oil, half the sage, and a pinch of salt. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized, smelling warm and nutty.
2. While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and fragrant, about 3-4 minutes, stirring occasionally. Then, add the minced garlic and cook for another minute until it becomes aromatic.
3. Stir in the chicken pieces and season with salt and a pinch of sage. Cook for 5-7 minutes, turning occasionally, until the chicken is golden and cooked through, with a firm texture. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet, and simmer for 5 minutes until slightly reduced.
4. Once the butternut squash is done roasting, gently fold it into the chicken mixture, combining everything evenly. Transfer this mixture into a greased casserole dish, spreading it out to a uniform layer.
5. Sprinkle the shredded cheese evenly over the top of the casserole. Place the dish in the oven and bake for 15-20 minutes until bubbling and golden around the edges, with the cheese melted delightfully.
6. Remove the casserole from the oven and let it rest for a few minutes. The aroma of toasted sage and caramelized squash will be inviting; it will also help the dish set slightly, making it easier to serve.
7. Serve the casserole warm, scooping out generous portions that show off the hearty chunks of squash and tender chicken beneath the melted cheese layer. Enjoy the cozy, flavorful bite with your favorite sides.

As the leaves outside continue their colorful cascade, this casserole offers a bit of that autumn magic on your dinner table. It’s a reminder that a little creativity can make the familiar feel new and exciting. Plus, it’s easy enough to whip up on any busy evening, filling your home with wonderful smells and your belly with comforting goodness.

Perfect for sharing with loved ones or enjoying solo with a good book, this dish embodies fall’s warmth and charm. It’s the kind of meal that makes you appreciate the season’s simple pleasures, one cozy forkful at a time.