Best Chicken And Butternut Squash Casserole Recipes

CHICKEN AND BUTTERNUT SQUASH CASSEROLE

Chicken and Butternut Squash Casserole image

Make and share this Chicken and Butternut Squash Casserole recipe from Food.com.

Provided by sarikat

Categories < 60 Mins

Time 50m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 green onions, chopped
4 tablespoons salted butter
1/3 cup creme fraiche or 1/3 cup sour cream
1/3 cup chicken stock
2 lbs boneless skinless chicken breasts, cut into 20 slices
20 thin half-moon slices butternut squash
1 1/2 cups herb stuffing mix
1/2 bunch chopped parsley

Steps:

In skillet, cook onions in butter over medium heat, 4 minutes; whisk in creme fraiche and stock.
Layer chicken and squash in casserole dish, top with stuffing and onion mixture.
Bake 20 minutes until tender at 425°F Top with parsley.

Nutrition Facts : Calories 2993.9, Fat 30.7, SaturatedFat 14.4, Cholesterol 203.6, Sodium 630.3, Carbohydrate 665.6, Fiber 113.8, Sugar 125.5, Protein 106.2

CHICKEN AND WILD RICE CASSEROLE WITH BUTTERNUT SQUASH AND CRANBERRIES RECIPE

Chicken and Wild Rice Casserole with Butternut Squash and Cranberries Recipe image

Provided by rbotzl01

Number Of Ingredients 10

Ingredients

1 cup uncooked wild rice blend (3 cups cooked)
4 tablespoons olive oil, divided
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, diced
1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh thyme, plus additional for garnish
3/4 cup dried cranberries (I prefer the ones with reduced sugar)
1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)

Steps:

1. Cook the rice according to package directions. Drain off any excess cooking liquid and set aside. 2. Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside. 3. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside. 4. With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan. 5. Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.