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Creamy Chicken and Butternut Squash Casserole

Creamy chicken and butternut squash casserole combines tender roasted squash and shredded chicken in a thyme cream sauce. A cheddar topping turns golden and bubbly as the casserole bakes.
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Prep Time 20 minutes
Cook Time 1 hour 4 minutes
Resting 10 minutes
Total Time 1 hour 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 4 tbsp unsalted butter
  • 1 yellow onion small, finely chopped
  • 0.25 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp thyme dried
  • 1 tsp Dijon mustard
  • 3 cups chicken cooked, shredded
For the topping
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Roast the squash
  1. Heat the oven to 425°F.
  2. Grease a rimmed baking sheet and a 9x13-inch baking dish.
  3. Toss the squash with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on the baking sheet.
  4. Roast for 25–30 minutes, until tender and lightly browned.
Make the sauce
  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the broth and bring to a simmer.
  5. Cook for 3–5 minutes, whisking, until thickened.
  6. Stir in the cream, thyme, Dijon, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  7. Simmer for 2 minutes.
Assemble and bake
  1. Stir the cooked chicken and roasted squash into the sauce.
  2. Spread the mixture in the prepared baking dish.
  3. Sprinkle with the cheddar.
  4. Bake at 375°F for 20–25 minutes, until bubbling and the center reaches 165°F.
  5. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, roast the squash until tender and lightly browned before adding it to the sauce. Refrigerate leftovers for up to 3–4 days; freeze leftovers yes, for up to 3 months. For a dairy-free variation, use unsweetened dairy-free cream and dairy-free cheddar.