Butternut Squash Chicken Casserole

Name: Butternut Squash Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: ¼ cup Extra Virgin Olive Oil (1/4 cup extra virgin olive oil); ¼ cup Unsalted Butter (1/4 cup butter); 8 oz Mushroom (8 oz fresh mushrooms); 2 pieces Shallots (2 shallots ,finely chopped); 1 clove Garlic (1 clove garlic ,minced); ⅓ cup Gluten-Free All-Purpose Flour (1/3 cup all-purpose gluten-free flour *I used King Arthur Brand); 1 cup Whole Milk (1 cup whole milk); 2 cup Chicken Broth (2 cups chicken broth); 1 tsp Chicken Bouillon (1 tsp chicken boullion *I used Better than Boullion brand); 1 tbsp Thyme (1 tbsp fresh thyme *pull leaves from stem); ½ tsp Table Salt (1/2 tsp salt); 1 tsp Black Pepper (1 tsp fresh cracked pepper *or more to taste); 16 oz Butternut Squash (16 oz spiralized butternut squash); 8 ½ oz Long Grain Rice (8.5 oz bag microwave Ready Rice I used Uncle Ben's long-grain white rice *uncooked); 24 oz Chicken Breast (24 oz cooked boneless chicken breast chopped into bite-size pieces); ½ cup Parmesan Cheese (1/2 cup shredded Parmesan cheese divided (you can use an extra 1/4 cup for topping if you like it cheesier))

Butternut Squash Chicken Casserole - Main Course (American)

45 minAmerican

Servings8

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Low Carb
Egg Free

Ingredients

For 8 servings

Extra Virgin Olive Oil¼ cup · 1/4 cup extra virgin olive oil
Unsalted Butter¼ cup · 1/4 cup butter
Mushroom8 oz · 8 oz fresh mushrooms
Shallots2 pieces · 2 shallots ,finely chopped
Garlic1 clove · 1 clove garlic ,minced
Gluten-Free All-Purpose Flour⅓ cup · 1/3 cup all-purpose gluten-free flour *I used King Arthur Brand
Whole Milk1 cup · 1 cup whole milk
Chicken Broth2 cup · 2 cups chicken broth
Chicken Bouillon1 tsp · 1 tsp chicken boullion *I used Better than Boullion brand
Thyme1 tbsp · 1 tbsp fresh thyme *pull leaves from stem
Table Salt½ tsp · 1/2 tsp salt
Black Pepper1 tsp · 1 tsp fresh cracked pepper *or more to taste
Butternut Squash16 oz · 16 oz spiralized butternut squash
Long Grain Rice8 ½ oz · 8.5 oz bag microwave Ready Rice I used Uncle Ben's long-grain white rice *uncooked
Chicken Breast24 oz · 24 oz cooked boneless chicken breast chopped into bite-size pieces
Parmesan Cheese½ cup · 1/2 cup shredded Parmesan cheese divided (you can use an extra 1/4 cup for topping if you like it cheesier)

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Steps

1Preheat oven to 350 degrees F.
2Melt butter and olive oil in a large skillet on medium heat.
3Add mushrooms and cook for 3-4 minutes.
4Add shallots and garlic.
5Sauté until mushrooms are lightly browned and garlic is fragrant.
6Whisk in flour and stir for 1 minute.
7Add milk, broth, and seasonings. Stir until sauce has thickened, 3-4 minutes.
8Add in squash "noodles", chicken, uncooked Ready Rice, and 1/4 of the Parmesan cheese. Stir until combined.
9Pour into a 9x13 inch casserole dish sprayed with olive oil spray and top with remaining cheese.
10Bake for 30-35 minutes until bubbly and all of the cheese has melted.