Gluten-Free Chicken Butternut Squash Casserole

This easy Gluten-Free Chicken Butternut Squash Casserole is low-carb comfort food at it’s finest.  Made with boneless chicken breasts, spiralized butternut squash and a creamy garlic mushroom sauce, you’ll be coming back for seconds.  You’ll never miss having pasta in this hearty, satisfying dish.

One-dish meals are the best, especially when they involve cheese.  I like to make life easier by cooking everything in one dish for convenience.  I have a few more favorite one-dish meals on the blog, like this Greek Chicken Stew (a must try!), Spaghetti Squash Meatball Casserole (also a family favorite), and a healthier Chicken Vegetable Casserole that’s packed with a LOT of veggies.  There are plenty more, just to name a few.

I used to make a version of this chicken casserole recipe that involved egg noodles, but I wanted to switch up the pasta with a nutrient-dense vegetable and reduce the carbohydrates since there is more fat in this dish (why it tastes SO good ;).  I knew that butternut squash would hold up well in a baked dish and the results were amazing.  We declared this creamy gluten-free chicken butternut squash casserole a winner, winner, chicken dinner!

This recipe makes eight generous servings at only 273 calories each.  I like to serve this dish with steamed broccoli or a side salad.  It would also be amazing over cauliflower mashed potatoes.

If you make this recipe, be sure and tag me on Instagram @ameecooks!  I love seeing what you make!

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Creamy Gluten-Free Chicken Butternut Squash Casserole

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This easy Creamy Gluten-Free Chicken Butternut Squash Casserole is low-carb comfort food at it's finest.  Made with boneless chicken breasts, spiralized butternut squash and a creamy garlic mushroom sauce, you'll be coming back for seconds. 

Course: Main Course

Servings: 8

Calories: 273 kcal

Ingredients

• 16 oz spiralized butternut squash
• 18 oz cooked boneless chicken breast ,chopped into bite-size pieces
• 1/4 cup butter
• 1/4 cup extra virgin olive oil
• 8 oz fresh mushrooms
• 1 clove garlic ,minced
• 2 cups chicken broth
• 1 cup whole milk
• 2 shallots ,finely chopped
• 1/3 cup all-purpose gluten-free flour *I used King Arthur Brand
• 1 tsp chicken boullion *I used Better than Boullion brand
• 1 tbsp fresh thyme *pull leaves from stem
• 1/2 cup shredded Parmesan cheese
• 1/2 tsp salt
• 1 tsp fresh cracked pepper *or more to taste

Instructions

Preheat oven to 350 degrees F. Melt butter and olive oil in a large skillet on medium heat. Add mushrooms and cook for 3-4 minutes. Add shallots and garlic. Sauté until mushrooms are lightly browned and garlic is fragrant. Whisk in flour and stir for 1 minute. Add milk, broth and seasonings. Stir until sauce has thickened, 3-4 minutes. Add in squash "noodles", chicken and 1/4 of the Parmesan cheese. Stir until combined. Pour into a 9x13" casserole dish sprayed with olive oil. Top with remaining cheese. Bake for 30-35 minutes until bubbly and cheese is all melted.

Recipe Notes

8 Total Servings

Calories per serving: 273

Fat- 18 grams

Carbs- 10 grams

Protein- 20 grams