Savory Autumn Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Welcome to a cozy corner of culinary delight with this Savory Autumn Casserole. This dish brings the warmth and flavors of fall into your kitchen with a delightful combination of chicken, butternut squash, and Brussels sprouts, all topped with gooey mozzarella. It's the perfect meal for a crisp evening.

Ingredients for Savory Autumn Casserole

Boneless chicken breast is the protein hero of this dish, giving you a lean yet hearty bite. The butternut squash adds a lovely sweetness and a touch of creaminess once roasted. Brussels sprouts bring a slightly nutty flavor that complements the dish beautifully. A large onion is your base flavor, adding depth and aroma. Olive oil helps everything cook beautifully and adds a rich flavor. A splash of chicken broth keeps everything moist and infuses extra flavor. The dried thyme and rosemary bring warmth and earthiness, perfect for autumn. Finally, mozzarella cheese melts into a bubbly, golden topping, making each bite irresistible.

Tips & Tricks

  • Cut the butternut squash into uniform pieces to ensure even cooking.
  • For a deeper flavor, marinate the chicken in olive oil, thyme, and rosemary for a few hours before cooking.
  • If you prefer a bit more crunch, broil the casserole for the last 2-3 minutes.

Serving Suggestions

This casserole pairs wonderfully with a simple green salad or a side of crusty bread to soak up any remaining juices. For a complete meal, serve with a glass of your favorite white wine or sparkling cider.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Feel free to experiment with cheddar or Gruyere for a different flavor profile.
What if I don't have fresh butternut squash?
Frozen butternut squash works as well; just thaw and drain it before using.
Is there a vegetarian version of this casserole?
Yes, you can replace the chicken with chickpeas or tofu for a vegetarian twist.

Savory Autumn Casserole Recipe Walkthrough

First, preheat your oven to 375°F, and while it warms up, grease a casserole dish lightly with olive oil to prevent sticking. This will set the stage for our casserole.

In a large skillet, heat olive oil over medium heat. Toss in your diced chicken breast, allowing it to sauté until it’s lightly browned. This searing locks in the juices and flavors.

Now, add the diced onion, butternut squash, and Brussels sprouts. Cook them together until the vegetables are slightly tender, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.

Season the mixture with dried thyme, rosemary, salt, and pepper. Stir well to ensure the spices are evenly distributed, enhancing every bite with aromatic flavors.

Pour in the chicken broth, and let it come to a gentle simmer. This step not only infuses the ingredients with extra flavor but also keeps everything moist and delicious.

Transfer the mixture to your prepared casserole dish. Spread it out evenly and top with shredded mozzarella cheese, covering the surface so it melts into a delightful golden crust.

Place the dish in your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese is bubbly and a lovely golden brown.

Once done, let it cool for about 5 minutes. This helps the flavors settle and makes serving easier.

Why You'll Love This Recipe

  • Perfect for fall with seasonal ingredients like butternut squash and Brussels sprouts.
  • One-dish wonder, making cleanup a breeze.
  • Combines protein, veggies, and cheese for a balanced meal.
  • Comfort food that's nutritious and filling.

Ingredients

1 lb boneless chicken breast, cut into cubes
2 cups butternut squash, peeled and diced
1 cup Brussels sprouts, halved
1 large onion, diced
2 tbsp olive oil
1 cup chicken broth
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 cup shredded mozzarella cheese

Step-by-step Instructions

1. Preheat the oven to 375°F. Grease a casserole dish with a bit of olive oil.
2. In a large skillet, heat olive oil over medium heat and sauté the diced chicken breast until lightly browned.
3. Add the diced onion, butternut squash, and Brussels sprouts. Cook until vegetables are slightly tender, about 5-7 minutes.
4. Season with thyme, rosemary, salt, and pepper, stirring well to combine.
5. Pour chicken broth into the skillet and bring to a simmer.
6. Transfer the mixture to the prepared casserole dish and top with shredded mozzarella cheese.
7. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
8. Allow to cool for 5 minutes before serving.

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