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Easy Fall Chicken Casserole

This dish is a baked casserole that combines leftover chicken, seasonal vegetables like squash and kale, and herbs all layered with cheese and baked until bubbly and golden. The casserole features a soft, tender interior with browned, crispy edges, showcasing rustic, hearty flavors characteristic of fall comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked chicken, shredded leftovers work great
  • 1 cup diced squash butternut or pumpkin
  • 1 cup chopped kale stems removed
  • 1 cup shredded cheese cheddar or Gruyère
  • 2 cloves garlic minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon butter for greasing and topping

Equipment

  • Baking dish
  • Mixing bowls
  • Knives
  • Cutting board
  • Grater
  • Spoon

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
  2. In a mixing bowl, combine shredded cooked chicken, diced squash, chopped kale, minced garlic, and chopped sage. Toss everything together to evenly distribute the ingredients.
  3. Drizzle the olive oil over the mixture, then add salt and black pepper. Mix again until all ingredients are coated and well combined.
  4. Transfer the mixture into the prepared baking dish, spreading it out into an even layer. Sprinkle shredded cheese over the top, covering everything generously.
  5. Place small pats of butter on top of the cheese, then put the casserole into the oven. Bake for about 30 to 35 minutes, or until bubbling and golden around the edges.
  6. Once baked, remove from the oven and let sit for a few minutes. The casserole will set slightly and develop a crispy top layer.
  7. Slice into portions and serve hot, enjoying the hearty, cheesy, seasonal flavors with a rustic appearance.