Chicken Butternut Squash Stuffing Casserole: American Bake
This chicken butternut squash stuffing casserole is a hearty American dinner. It combines cooked chicken breasts and steamed butternut squash with a creamy base of sour cream and cream of chicken soup. You finish the dish with melted butter and shredded mozzarella to create a savoury, golden crust. The result is a dense, filling bake that balances protein and vegetables in one dish.
Steam your butternut squash for 5–7 minutes until it is tender but still firm. If you overcook the squash, it will disintegrate into the sauce and lose its structure. You must also let the cooked chicken rest for 5 minutes before dicing it to ensure the juices stay inside the meat. Finally, let the finished casserole rest for 10 minutes after baking so the layers set before you serve it.
Chicken Butternut Squash Stuffing Casserole: American Bake
Recipe cardIngredients
Instructions
-
Steam the squash
Preheat your oven to 175°C (350°F). Bring 2.5 cm (1 inch) of water to a boil in a large pot, then reduce to a simmer with a steamer basket inside. Steam the cubed butternut squash for 5–7 minutes until firm but tender so the cubes do not disintegrate during baking.
-
Sear and bake chicken
Season the chicken breasts with salt and pepper. Sear them in a skillet with 1 tbsp olive oil for 2 minutes per side. Bake in the oven for 15–20 minutes until the internal temperature reaches 74°C (165°F). Let the meat rest for 5 minutes to keep the juices inside before dicing.
-
Prepare the stuffing
Combine the boxed stuffing mix with 115 g (1/2 cup) of melted butter in a medium bowl. Stir until the mix is well coated. This ensures every crumb is moist and prevents dry pockets in the final bake.
-
Mix the filling
In a large bowl, stir together the diced onion, sour cream, cream of chicken soup, cooked squash, diced chicken, and optional mozzarella. Stir in the Italian seasoning, garlic powder, salt, and pepper. Gently fold in the buttered stuffing until the mixture is incorporated and slightly bubbly.
-
Assemble the dish
Grease a 23x33 cm (9x13 inch) baking dish with olive oil or non-stick spray. Transfer the mixture into the dish and spread it evenly. Drizzle the remaining 115 g (1/2 cup) of melted butter over the top to create a golden crust.
-
Bake and rest
Bake uncovered for 40–45 minutes until the centre is bubbling and the top is golden brown. Remove the dish from the oven. Let the casserole rest for 10 minutes so the filling sets and is easier to slice.
Watch the top carefully during the final ten minutes of baking. If the cheese or breadcrumbs brown too quickly while the centre remains liquid, cover the dish loosely with foil. This protects the surface while the heat penetrates the middle of the casserole.
What to serve with it
Pair this casserole with a light green apple salad featuring toasted walnuts and honey-mustard vinaigrette. For more vegetables, serve garlic-roasted asparagus or roasted brussels sprouts. You can add a bright finish by topping each portion with fresh parsley and a squeeze of lemon to cut through the richness.
Storing and reheating
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, use a freezer-safe bag for up to 3 months. Thaw the dish overnight in the refrigerator and reheat it in a preheated oven at 175°C (350°F) for 15 minutes.
Nutrition per serving
- Calories
- 480
- Protein
- 28.4 g
- Carbs
- 22.1 g
- Fat
- 31.5 g
- Fiber
- 3.2 g
- Sugar
- 6.8 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
How do you make butternut squash and chicken casserole?
Steam cubed butternut squash and sear chicken breasts before dicing them. Combine these with onion, sour cream, cream of chicken soup, and buttered stuffing. Bake the mixture in a 23x33 cm (9x13 inch) dish at 175°C (350°F) for 40–45 minutes until golden.
What are some common mistakes when making squash casserole?
Overcooking the squash is a frequent error. Steam the cubes for only 5–7 minutes so they remain firm. This prevents the vegetables from turning into a puree when you fold them into the creamy base and bake the casserole.
Can I make this dish dairy-free?
Yes. Replace the sour cream with coconut sour cream and substitute the mozzarella with a plant-based cheese alternative. Use a dairy-free butter substitute for the stuffing and the topping to ensure the entire dish is free from animal milk products.
