Butternut Squash Chicken Casserole

close up of a pan of chicken butternut squash casserole

Butternut Squash Chicken Casserole

This easy chicken casserole is low-carb comfort food at its finest. Made with boneless chicken breasts, spiralized butternut squash, parboiled Ready Rice, and a creamy garlic mushroom sauce, you'll be coming back for seconds.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 353kcal

Author Amee

Ingredients

1/4 cup extra virgin olive oil
1/4 cup butter
8 oz fresh mushrooms
2 shallots ,finely chopped
1 clove garlic ,minced
1/3 cup all-purpose gluten-free flour *I used King Arthur Brand
1 cup whole milk
2 cups chicken broth
1 tsp chicken boullion *I used Better than Boullion brand
1 tbsp fresh thyme *pull leaves from stem
1/2 tsp salt
1 tsp fresh cracked pepper *or more to taste
16 oz spiralized butternut squash
8.5 oz bag microwave Ready Rice I used Uncle Ben's long-grain white rice *uncooked
24 oz cooked boneless chicken breast chopped into bite-size pieces
1/2 cup shredded Parmesan cheese divided (you can use an extra 1/4 cup for topping if you like it cheesier)

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, uncooked Ready Rice, and 1/4 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

Let it rest. Resist the temptation to dig in immediately and give it a few minutes to cool slightly. This allows the flavors to meld together and the casserole to set, resulting in a more cohesive dish with better texture.

To make ahead, follow the recipe instructions and assemble the casserole the day before, but don’t bake it. Instead, cover the dish and keep it in the fridge until you are ready to bake it. You can also bake it the day before and then reheat it in the oven before serving.

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