Chicken & Squash Casserole

Recipe by Wendy-Bob

Adapted from a recipe in one of my books. This is a great autumn/winter casserole - very tasty and ever so healthy! I've given the directions for cooking in the oven but this can easily be done in a crock pot as well - just follow steps 2 and 3 and fling it all in the crock pot, cooking on low for 8 hours.

Top Review by StillRiverCook

I have a bushel of butternut squash, so needed to use some up. Unfortunately I found this recipe to be bland. There was so much fluid in the casserole when finished baking, that it was more like a soup. Plus the squash was a bit mushy. If I had added rice to the casserole when I put in the oven, that might have been a good alternative.

Ingredients Nutrition


  1. Preheat an oven to 190c.
  2. Chop everything up - the chicken and onion, cube the squash and slice the carrotts. If you're using the cashews chop these up as well.
  3. Using some 1 cal spray (or olive oil if you prefer), brown the chicken and soften the onion, squash and carrot for approximately 5 minutes.
  4. Transfer into a casserole dish, add the sage and stock cube. Fill with water until everything is nearly covered.
  5. Cook in the oven for 45mins to an hour or until everything is cooked and tender.
  6. Stir through half the nuts (if using).
  7. Plate up and garnish with remaining nuts.

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