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Maple Butternut Chicken Casserole

 
Fall is in full swing here and I have a counter full of yummy squashes.  Here is one of my favorite fall casseroles to make!  It is made with butternut squash, some maple syrup and some organic chicken!  Now what is not to love about that? :)  
 
Do you have any favorite recipes that you enjoy over the fall months?  Please feel free to share any recipes that you might have in the comment section below.
 
Organic Maple Butternut Chicken Casserole Recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1 serving

Organic Maple Butternut Chicken Casserole Recipe

Nutritional Information: Calories: 322.0 Fat: 13.9g Carbohydrates: 23.5g Protein: 27.9g

Ingredients

  • 1 pound boneless/skinless chicken breast cooked and cubed
  • 3 cups cubed butternut squash
  • 2 tbsp pure maple syrup
  • 2 tbsp grass fed butter
  • For topping
  • 1/4 cup pecan meal
  • Salt and pepper to taste
  • Drizzle of pure maple syrup
  • 1 tbsp melted grass fed butter

Instructions

  1. Preheat oven to 375 F.
  2. In a medium size casserole dish grease well with coconut oil.
  3. Sprinkle with some pecan meal to create a crust.
  4. Steam cubed butternut squash in about an inch of water for 15 minutes or until soft. Drain.
  5. With a masher, mash the squash with 2 tbsp butter, 2 tbsp maple syrup and salt and pepper to taste.
  6. Spread into the bottom of the casserole dish.
  7. Top mashed butternut squash with cubed chicken.
  8. Add pecan meal and salt and pepper to taste once again.
  9. Drizzle with maple syrup and 1 tbsp of butter.
  10. Bake for 25 minutes, serve hot.
http://wholelifestylenutrition.com/recipes/maindish/maple-butternut-chicken-casserole/
 
 


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18 thoughts on “Organic Maple Butternut Chicken Casserole Recipe”

  1. Jan Martin Whitlinger says:

    Still have half of a butternut from my recipe the other night to try this… AND, I’m thinking it would be a great way to use some leftover turkey after Thanksgiving!

  2. Jennifer Toepfer says:

    That looks amazing!!!!!!!

  3. Rhonda Harader Cain says:

    Looks delicious!

  4. Dawn Retzel Murry says:

    I made this last night with just a drizzle of maple syrup and a dash of thyme and loved it but my son thought it was too sweet so I will make it without any maple syrup next time – such s great, simple fall recipe – Yum – can’t wait for the leftovers for lunch!

  5. Whole Lifestyle Nutrition says:

    I debated only putting 1 tbsp of maple syrup, surely you could do that. Isn’t great that we find the food alone to be sweet enough! Love it! :)

  6. Whole Lifestyle Nutrition says:

    I debated only putting 1 tbsp of maple syrup, surely you could do that. Isn’t great that we find the food alone to be sweet enough! Love it! :)

  7. Pat Gifford says:

    Made this for dinner tonight and my husband loved it (I did too)! I was short on the butternut squash so I filled in with sweet potato. So simple to make and most of the clean up was done while it was baking so a short clean up after dinner.

  8. Whole Lifestyle Nutrition says:

    I am glad you enjoyed it Pat. :)

  9. hallecottis says:

    I am making this the day after Thanksgiving. Just replace your chicken with turkey and you will have a great leftovers casserole!

  10. Julie Skinner says:

    This is actually what we had for our Thanksgiving dinner, since it was just the two of us this year. Astonishingly good!

  11. Whole Lifestyle Nutrition says:

    Oh good Julie, I am so glad you enjoyed it!!

  12. April LeMaster says:

    I am so making this today! Thanks!

  13. Stuart Pierce says:

    Yum, I’ve been wanting something maple.

  14. Kristy Guilfoy says:

    so, I made it. Didn’t have any pecan meal so I used almond meal instead. I love it <3

  15. Whole Lifestyle Nutrition says:

    Great, so glad yo enjoyed it!

  16. Stuart Pierce says:

    This is the first recipe I ever made from your cookbook. The whole family LOVED it.

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