CHICKEN AND BUTTERNUT SQUASH CASSEROLE
This butternut squash casserole with chicken breasts has lean protein and wholesome sweetness from roasted squash for a hearty, buttery dish. And when Greek yoghurt has a creamy base, a little Parmesan cheese dusted on top adds richness to this casserole. The dish complements tender chicken and garlic powder, salt, and pepper, elevating the depth of flavours with its inherent sweetness from butternut squash. It is apt for fall family dinners and great as a meal prep. Not complicated in ingredients, simple preparation can result in a truly delightful taste and nourishing goodness.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
American, Fusion
PREPARATION / TECHNIQUES
Bake, Prepared in Advance, One-Pot Wonders
OCCASION / HOLIDAY
Family Dinner, Fall, Weeknight Meal, Comfort Food
SPECIAL CONSIDERATION / DIETARY CONCERNS
Gluten-free, High Protein, Low Fat, Kid-Friendly
DISH TYPE
Casserole, Main Course, Comfort Food
INGREDIENTS
- 100g cooked chicken breast, diced
- 100g butternut squash, cubed
- 1 tbsp Greek yogurt
- 1 tbsp shredded Parmesan cheese
- 1/4 tsp garlic powder
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 220
- Protein: 20g
- Fat: 7g
- Carbohydrates: 14g
- Fibre: 3g
- Sodium: 250mg
- Sugars: 3g
PREPARATION
- Preheat Oven: Preheat your oven to 180°C or 350°F. Grease a small baking dish with butter.
- Prepare Butternut Squash: Toss diced butternut squash on a baking sheet. Lightly drizzle with oil if desired. Roast in the oven for 10-12 minutes or until soft. Roasting the squash will help bring out the natural sweetness in the squash and ensure a tender texture throughout the casserole.
- Combine ingredients: Combine the chopped chicken with roasted butternut squash, Greek yoghurt, garlic powder, salt, and pepper and mix it well so the yoghurt coats both squash and chicken for it to be creamy and bring ingredients together.
- Assemble the casserole: Put the chicken and squash mix into the prepared baking dish; spread it evenly to a layer across the bottom of the pan. Sprinkle over shredded Parmesan cheese to give a crispy, cheesy crust covering everything.
- Bake: Place the dish on the middle rack of your oven, and bake for 20 to 25 minutes or until cheese melts and edges become lightly golden. Baking allows flavours to blend; the cheese will crust over on top.
- Serve: Remove the casserole from the oven and let it rest for a few minutes before serving hot; the creamy and savoury flavours will have melded deeply.
PREP TIME
15 minutes
COOKING TIME
20-25 minutes
TIPS
- Tomake it easier, you can use pre-sliced butternut squash or cook it in the microwave before roasting.
- Freshly grated parmesanwill bring a fuller flavour and creamier texture because it melts better into the casserole.
- Greek yoghurt can be added to the mixturefor a thick A tablespoon is enough for creaminess.
VARIATIONS
- You can substitute that with cubed sweet potatoes. It is even better, sweeter, and just as tasty.
- Add 1/4 cup chopped spinach or kale for a punch of greenies and the creamy base, adding a little texture.
- To make it dairy-free, use non-dairy yoghurt instead of Greek yoghurt, omit parmesan, or replace it with a plant-based cheese.
PREPPING AND STORAGE
- Fridge: Pack leftovers in an airtight pack and store them in the fridge. Use for 3 days. Just heat them in the oven or microwave.
- Freezing: Place the unbaked casserole tightly wrapped in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking as directed.