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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.
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Creamy Gluten-Free Chicken Butternut Squash Casserole

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 273kcal
Author Amee

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.

    Notes

    8 Total Servings
    Calories per serving: 273
    Fat- 18 grams
    Carbs- 10 grams
    Protein- 20 grams

    Nutrition

    Calories: 273kcal