Description
Description A cozy casserole featuring sweet butternut squash, tender chicken, and leeks in a creamy, cheesy bake that’s perfect for family dinners or potlucks.
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 2 cups butternut squash, peeled and cubed
- 2 large leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 tsp thyme (fresh or dried)
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream or crème fraîche
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1/2 cup breadcrumbs (optional)
- Cooking spray or butter for greasing
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Instructions
- Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with cooking spray or a light smear of butter.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced leeks and cook until they soften and become translucent, about 5–7 minutes.
- Stir in the minced garlic and 1 teaspoon thyme, seasoning with salt and pepper. Cook for about 30–60 seconds until fragrant.
- Add the diced chicken to the skillet and cook until the pieces are opaque and no longer pink, about 4–6 minutes.
- Mix in the cubed butternut squash, then pour in the chicken broth and heavy cream. Sprinkle in ground nutmeg and stir gently to combine. Bring to a simmer and cover, letting it cook for about 8–10 minutes.
- Transfer the skillet mixture to the prepared baking dish. Sprinkle 1/2 cup grated Parmesan cheese over the top and optionally top with breadcrumbs mixed with a little olive oil.
- Bake for 25–30 minutes until golden brown and bubbling. Let rest for 5–10 minutes before serving.
Notes
- Notes
- For a lighter option, substitute crème fraîche with Greek yogurt. Use vegetable broth and chickpeas for a vegetarian version.