Ready for a comforting and nutritious meal? This Butternut Squash and Sage Chicken Casserole is a perfect addition to your collection of healthy chicken casserole recipes, offering warmth and flavor in every bite. You’ll love how simple it is to prepare, making it ideal for busy weeknights.
Key Ingredients & Substitutions
- Butternut Squash: You can use pre-chopped squash for convenience. Sweet potatoes also work as a delicious substitute.
- Chicken Breast: Boneless, skinless chicken thighs are a great alternative for added moisture.
- Sage: Fresh sage offers the best flavor, but dried ground sage can be used (use about one-third of the amount).
- Chicken Broth: Vegetable broth is a suitable substitute.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes (about 4 cups)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup milk (dairy or non-dairy)
- 2 tablespoons fresh sage, chopped
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup whole wheat breadcrumbs (optional, for topping)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Servings: 6
- Tools Needed: Large oven-safe skillet or 9×13 inch baking dish, large mixing bowl
Step-by-Step Instructions
1. Sauté the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
2. Cook the Vegetables
Add the butternut squash and chopped onion to the same skillet. Cook, stirring occasionally, for 8-10 minutes until the squash starts to soften and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine and Season
Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and milk. Stir in the fresh sage, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
4. Bake the Casserole
If your skillet is oven-safe, sprinkle the whole wheat breadcrumbs evenly over the top if you’re using them. Otherwise, transfer the mixture to a 9×13 inch baking dish before adding breadcrumbs. Bake for 25-30 minutes, or until the chicken is cooked through and the squash is tender.
5. Rest and Serve
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired. This healthy chicken casserole is ready to enjoy.
Variation Ideas
- Add a handful of fresh spinach or kale during the last 10 minutes of cooking for extra greens.
- Include some chopped bell peppers with the squash and onion for more color and flavor.
- Top with a sprinkle of grated aged white cheddar cheese for a richer topping.
- For a different texture, mix in some cooked wild rice or quinoa before baking.
Storage Instructions
You can store leftover Butternut Squash and Sage Chicken Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or place the entire casserole (covered) in a 350°F (175°C) oven until heated through.
Frequently Asked Questions (FAQ)
Q: Can you make this healthy chicken casserole ahead of time?
A: Yes, you can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time.
Q: Is this recipe gluten-free?
A: If you omit the breadcrumbs and ensure your broth is gluten-free, this recipe can be made gluten-free.
Q: What can you serve with this casserole?
A: This casserole is quite hearty on its own, but a simple side salad or some steamed green beans would complement it well.
Q: Can you freeze this Butternut Squash and Sage Chicken Casserole?
A: Yes, you can freeze the cooked and cooled casserole in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q: How do you know when the chicken is cooked through?
A: The easiest way to tell is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C).