Butternut Squash and Chicken Casserole
A full meal in one pan! The butternut squash and sweet potato combo are so perfect for this dish. It’s a balanced flavor of sweet and savory with the hint of smokiness and the tartness from the dried cranberries. To make it a complete meal, I added garlic fried rice and shredded rotisserie chicken.
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Last week I made Chicken and Squash Soup. I have leftover squash and shredded chicken, so today, I decided to make Butternut squash and Chicken Casserole. I’m a big fan of making something out of what I already have in my fridge or pantry. It’s a habit to check my fridge before going shopping for food, it’s less waste and saving me money too. Getting creative is a good thing!
how to roast the butternut squash and sweet potato
- You need 2 cups peeled, deseed, and cubed butternut squash. You also need 2 cups peeled and cubed sweet potato. Place the butternut squash and sweet potato in a 10″ cast iron skillet. Season with salt, pepper, 1/2 teaspoon ground cumin, and 1 tablespoon brown sugar, then drizzle with 2 tablespoons olive oil. Toss to coat. Spread the squash and sweet potato in a single layer for even baking.
- Bake at 450ºF for 20 minutes or until fork tender. Set aside.
how to make garlic fried rice
- Cook 2 cups of rice according to package. Set aside, let cool overnight.
- Heat a wok or wide pan with 3 tablespoons of oil. Add the cooked rice.
- Add 1 teaspoon garlic powder and 1/2 teaspoon salt.
- Stir until combined. Constantly stirring until the rice is well heated. Set aside.
how to make the butternut squash and chicken casserole
YOU NEED:
- FOR THE GARLIC FRIED RICE:
- 2 cups cooked rice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 tablespoon oil
- FOR THE ROASTED SQUASH AND SWEET POTATO:
- 2 cups butternut squash, peeled, deseed, cubed (you might have more than you need, save for later use)
- 2 cups (1 medium sized) sweet potato, peeled, cubed
- 1/2 teaspoon ground cumin
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- FOR THE CASSEROLE:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup (8 oz.) baby bella mushrooms, cleaned, sliced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded rotisserie chicken
- 1 tablespoon soy sauce
- 1 cup grape tomatoes, sliced
- 2 cups roasted butternut squash (see recipe)
- 2 cups roasted sweet potato (see recipe)
- 2 cups garlic fried rice
- 1 cup dried cranberries
- 1 cup raw cashews
- 1/4 cup parsley, chopped, for garnish
STEP-BY-STEP:
- FOR THE GARLIC FRIED RICE: Cook the rice according to package. To make the garlic fried rice, heat the pan with oil, add the cooked rice, garlic powder, and salt. Stir until well combined. Constantly stirring until the rice is well heated. Set aside.
- FOR THE ROASTED SQUASH AND SWEET POTATO: Preheat the oven to 450ºF. In a 10″cast iron skillet add the squash and sweet potato. Season with salt, pepper, ground cumin, and brown sugar, toss to coast. Spread the squash and sweet potato in a single layer for even baking. Bake for 20 minute or until fork tender. Set aside.
- FOR THE CASSEROLE: Heat the pan with oil, add the butter, stir until the butter melts. Add the mushrooms, saute until browned and tender.
- Add the onion and garlic, saute until the onion is tender and aromatic.
- Add smoked paprika, dried thyme, salt, and ground black pepper. Add the shredded chicken, stir until well combined. Add the soy sauce, grape tomatoes, roasted squash, and sweet potato. Stir until everything’s incorporated.
- Preheat the oven to 400ºF. In a 9×13 baking pan, add garlic rice, the casserole mixture, dried cranberries, mix util well combined. Sprinkle the cashews on top. Bake for 15-20 minutes or until the cashews are toasted. After removing from the oven, mix again to combine well. Garnish, serve warm.
watch how to make it
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Butternut Squash and Sweet Potato Casserole
Complete meal in one pan is always a crowd pleaser. Delicious combination of garlic fried rice, roasted squash and sweet potato. It's also a great time to use your leftover rotisserie chicken and squash from last time you made dinner.
Equipment
- Cast iron skillet or baking sheet pan
- 9×13 baking pan or casserole dish
- Wok or wide pan
- Measuring cups
- Measuring spoons
- cutting board
- knife
- Wooden Spatula
Ingredients
FOR THE GARLIC FRIED RICE
- 2 cups cooked rice, cook according to package
- 3 tablespoons oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
FOR THE ROASTED SQUASH AND SWEET POTATO
- 2 cups butternut squash, peeled, deseed, cubed (you might have more than you need, save for later use)
- 2 cups (medium sized) sweet potato, peeled, cubed
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
FOR THE CASSEROLE
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 1 cup (8 oz.) baby bella mushrooms, cleaned, sliced (use a paper towel or damp kitchen towel to remove dirt from the mushrooms)
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black ground pepper
- 2 cups rotisserie chicken, shredded
- 1 tablespoon light soy sauce
- 1 cup grape tomatoes, halved
- 2 cups roasted butternut squash
- 2 cups roasted sweet potato
- 2 cups garlic rice
- 1 cup dried cranberries
- 1 cup raw cashews
- 1/4 cup parsley, chopped, for garnish
Instructions
FOR THE GARLIC RICE
- Heat a pan with oil. Add the cooked rice, garlic powder, and salt.
- Stir until well combined. Constantly stir until the rice is well heated.
- Set aside.
FOR THE ROASTED SQUASH AND SWEET POTATO
- Preheat the oven to 450ºF. Place the squash and sweet potato in a cast-iron skillet or baking sheet pan. Season with salt, pepper, cumin, and brown sugar, drizzle with oil. Toss to coat.
- Spread the squash and sweet potato in a single layer for even baking.
- Bake for 20 minutes or until fork-tender. Set aside
FOR THE CASSEROLE
- Heat a pan with oil, add the butter, stir until the butter melts
- Add the mushrooms, saute until browned and tender
- Add onion, garlic, continue sauteeing until the onion is tender and aromatic. Add smoked paprika, dried thyme, salt, and black ground pepper. Add the chicken and soy sauce, stir to combine.
- Add the grape tomatoes, roasted squash, and roasted sweet potato. Stir until well incorporated. Cook for a minute or until the tomatoes are slightly tender but don't overcook. Remove from the heat.
- Preheat the oven to 400ºF. In a casserole dish, add the garlic rice, casserole mixture, dried cranberries, mix until well combined. Add the cashews on top.
- Bake for 20 minutes or until the cashews are toasted or slightly browned. Garnish with parsley, serve warm.
Notes
- Keep the leftover butternut squash in the fridge for 3-5 days. You can use it to make Chicken and Squash Soup.
- I find that the best way to clean the mushrooms is to use a damp cloth or paper towel and just brush off the dirt. Running the mushroom underwater makes it tough.
- Taste and adjust the seasonings to your liking.
DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchenget your one week meal prepping recipes
ABOUT JEN
Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…