🍲 Chicken and Butternut Squash Casserole with Mashed Potatoes

Ingredients

For the Casserole:

• 2 tbsp olive oil or butter

• 1 lb (450g) chicken breast or thighs, cut into bite-sized chunks

• 1 medium butternut squash, peeled and cubed (about 3–4 cups)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 red bell pepper, chopped (optional)

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary

• ½ tsp paprika

• Salt and black pepper, to taste

• 2 tbsp flour (for thickening)

• 2 cups chicken stock

• ½ cup cream or milk (optional, for creaminess)

• ½ cup grated parmesan or cheddar (optional, for topping)

• Fresh parsley, chopped (for garnish)

For the Mashed Potatoes:

• 2 lbs (900g) potatoes, peeled and cut into chunks

• 3 tbsp butter

• ½ cup warm milk or cream

• Salt and pepper, to taste

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Instructions

1. Prepare the Mashed Potatoes

1. Place potatoes in a large pot of salted water and bring to a boil.

2. Cook until fork-tender (15–20 minutes).

3. Drain, then mash with butter and warm milk/cream until smooth and fluffy.

4. Season with salt and pepper. Keep warm.

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2. Cook the Casserole

1. Sear the chicken: Heat olive oil in a large ovenproof skillet or casserole dish. Add chicken pieces, season with salt, pepper, and paprika, then sear until lightly golden (not fully cooked). Remove and set aside.

2. Sauté veggies: In the same pan, add onion, garlic, carrots, celery, and butternut squash. Cook for 5–6 minutes until they start to soften.

3. Add flavor: Stir in thyme, rosemary, and a pinch more salt & pepper. Sprinkle in flour, stirring for 1 minute to coat the vegetables.

4. Simmer: Pour in chicken stock gradually, stirring to avoid lumps. Add cream (if using) and bring to a gentle simmer.

5. Combine: Return chicken to the pan, stir everything together, cover, and let cook for 15–20 minutes (stovetop) or bake at 375°F (190°C) for 25 minutes, until squash is tender and chicken is cooked through.

6. Optional cheesy top: Sprinkle with grated cheese and broil for 3–4 minutes until golden and bubbling.

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3. Serve

• Spoon fluffy mashed potatoes onto plates.

• Ladle the chicken and butternut squash casserole on top or beside them.

• Garnish with fresh parsley and a little extra parmesan if desired.

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✅ Tips:

• You can make it ahead — it tastes even better the next day.

• Add spinach or kale in the last 5 minutes for extra greens.

• For extra richness, stir in a spoonful of sour cream before serving.