Yesterday after harvesting the last of the butternut squash from the garden, I came in and made this chicken and butternut squash casserole. Because really, when there’s a chill in the air and the leaves are falling all around you and all the sudden you’re back in the land of sweaters and morning fires in the woodstove…. it’s time to bring on the comfort food.
Spoiler alert: I have 21 butternut squash currently in my larder, so you might be seeing a boatload of butternut squash recipes this year. 😉
This chicken and butternut squash recipe has simple ingredients, is easy to make, tastes great and it even works beautifully as a freezer meal as well. Seriously, what more could you ask for?
This recipe is a keeper!
I hope you like it as much as we do.
~Mavis
Chicken and Butternut Squash Casserole
Ingredients
1 medium butternut squash
1 tablespoon olive oil
salt and pepper
1 6 ounce box Stove Top chicken stuffing mix
2 cups cooked chicken breast, cubed into 1” pieces
1 can {10 3/4 ounces} cream of celery soup, undiluted
1/4 cup water
1 cup shredded cheese
Instructions
Preheat oven to 400 degrees.
Peel squash with a vegetable peeler and then cut in half lengthwise. Using a spoon, scoop out and discard seeds. Cut squash into 1 inch cubes {mine yielded 2 cups}.
In a medium sized bowl, toss with olive oil and a little salt and pepper.
Transfer to a lined baking sheet and spread squash out in a single layer.
Roast for about 15 minutes, remove from oven and turn the squash over with a spatula. Return to the oven and cook for an additional 5 – 10 minutes or until tender and lightly browned around the edges.
Prepare stuffing mix according to the package directions, using only 2 tablespoons of butter rather than 4.
In a large mixing bowl, combine the cream of celery soup with 1/4 cup of water. Add chicken and butternut squash and give it a few stirs until the chicken and squash is coated with the soup mixture.
Pour into a greased 11″ x 7″ baking dish. Top with stuffing mixture and sprinkle with cheese.
Bake, covered for 20 minutes. Uncover and bake until heated though, about 10 minutes longer.
Notes
Freezer Meal Option – Prepare as directed above, cool and place in freezer containers. Date, label and freeze. When ready to use, thaw overnight in the refrigerator, place in a microwave safe dish and reheat in the microwave.
Joely says
Cozy and inviting!
Jules says
This sounds so good! We have dozens and dozens of butternut squash. I’m definitely trying this recipe!
Joanna says
Love it!! Thank you!
Kay Bonikowsky says
This looks delicious!! Thank you for sharing.
Cheryl L Nellen says
This looks fabulous!
How many servings does this casserole make?
Mavis Butterfield says
It really depends on your serving sizes for an 11 x 7″ pan.