Chicken & Squash Casserole

"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."
photo by CulinaryQueen photo by CulinaryQueen
photo by CulinaryQueen
Ready In:




  • Preheat an oven to 190c.
  • 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.
  • 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.
  • Transfer into a casserole dish, add the sage and stock cube. Fill with water until everything is nearly covered.
  • Cook in the oven for 45mins to an hour or until everything is cooked and tender.
  • Stir through half the nuts (if using).
  • Plate up and garnish with remaining nuts.

Questions & Replies

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  1. 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.
  2. emmerrill
    Simple and Delicious! I'm slow with the preparation steps, so it took longer than I thought it would, but it was easy to make and tasted wonderful. I seasoned the chicken before browning and left out the cashews...also added a bit of grated cheese to the dish before baking.
  3. anme7039
    This was a very good basic chicken recipe. I may not have cut the squash up enough since it was not done at the same time as the chicken, so I removed the chicken and finshed up the squash for about ten more minutes. I didnt use cashews , but next time if I make this I will add them or some cheese or just something to give it a bit of a kick.
  4. CulinaryQueen
    Review Tag 2007 ~ This was amazing! Who would have thought such simple ingredients could taste so good! I prefer to brown the meat separate from the veggies first. I browned the chicken chunks in 3 separate batches so that it actually browned instead of steamed. I used fresh sage from the garden and did not use the nuts. This makes a lovely juice at the end. Cooked for 50 minutes. Hubby and I enjoyed it so much, we devoured the whole lot! This could also work as a side dish or vegetarian meal by omitting the chicken and using veggie stock cubes. Perhaps a sprinkling of cheese on top would be nice too. I will definitely be making this often. Thanks Wendy-Bob!


Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on! I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by. With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
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