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Organic Maple Butternut Chicken Casserole Recipe

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.
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Maple Butternut Chicken Casserole

Organic Maple Butternut Chicken Casserole Recipe

  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: main dish
  • Method: baking
  • Cuisine: american
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Description

This organic maple butternut chicken casserole recipe is one of my favorite fall casseroles to make!

 

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.

Notes

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

Nutrition

  • Serving Size: 1 serving


Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  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!

  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.

  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!

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