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pan of butternut squash casserole fresh from the oven
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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
Cuisine American
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
  • 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
  • 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

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

Nutrition

Calories: 273kcal