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 @ameessavorydish! I love seeing what you make!
Want a bite?!
Creamy Gluten-Free Chicken Butternut Squash Casserole
Ingredients
- 16 oz spiralized butternut squash
- 18 oz cooked boneless chicken breast ,chopped into bite-size pieces
- ¼ cup butter
- ¼ 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
- ⅓ cup all-purpose gluten-free flour *I used King Arthur Brand
- 1 teaspoon chicken boullion *I used Better than Boullion brand
- 1 tablespoon fresh thyme *pull leaves from stem
- ½ cup shredded Parmesan cheese
- ½ teaspoon salt
- 1 teaspoon 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 ¼ of the Parmesan cheese. Stir until combined.
- Pour into a 9x13 inch casserole dish sprayed with olive oil spray and top with remaining cheese.
- Bake for 30-35 minutes until bubbly and all of the cheese has melted.
Notes
Nutrition
- Easy Orange Glazed Croissants Recipe with Crescent Rolls - November 28, 2023
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- Chocolate Protein Pancakes - November 20, 2023
Tara | Tara Rochford Nutrition
It is SO cold here today (and this weekend) and a meal like this sounds PERFECT!
Amee Livingston
I don't know about you, but I'm counting the days until spring! It's definitely a great dish on a chilly evening. 🙂
kelly jones
So many yummy ways to use butternut squash!
Bre
Have you ever made this with small cubes of squash rather than spirals? Do you think this would be ok? We don't have a spiralize and it seems the quickest easiest way without one.
Amee Livingston
Hi Bre! I haven't tested it with cubed butternut, but it should work. You may need to adjust the cook time a bit. If you try it, please let me know how it turns out. 🙂