Winter Dish Casserole Bake (Print View)
Hearty casserole with seasonal winter vegetables, tender chicken, and creamy herb sauce.
# What You'll Need:
→ Protein
01 - 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
→ Vegetables
02 - 2 cups butternut squash, peeled and cubed
03 - 2 cups Brussels sprouts, trimmed and halved
04 - 1 cup carrots, sliced
05 - 1 cup parsnips, sliced
06 - 1 cup leeks, cleaned and sliced
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 ½ cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 2 tbsp Dijon mustard
11 - 2 tbsp cornstarch
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - ½ tsp ground black pepper
15 - 1 tsp kosher salt
→ Topping
16 - 1 cup grated Gruyère or Swiss cheese
17 - ½ cup gluten-free breadcrumbs
18 - 2 tbsp olive oil
# Step-by-Step Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Place chicken pieces, butternut squash, Brussels sprouts, carrots, parsnips, leeks, and garlic in a large bowl. Toss gently to combine, then spread evenly in the prepared casserole dish.
03 - Whisk together chicken broth, heavy cream, Dijon mustard, cornstarch, thyme, rosemary, black pepper, and salt in a mixing bowl until smooth and cornstarch is fully dissolved.
04 - Pour the sauce evenly over the chicken and vegetables in the casserole dish, ensuring all ingredients are coated.
05 - Combine grated cheese, breadcrumbs, and olive oil in a small bowl. Mix until crumbly, then sprinkle evenly over the entire casserole.
06 - Cover casserole loosely with aluminum foil. Bake for 30 minutes to begin cooking vegetables and chicken through.
07 - Remove foil and continue baking for 20 minutes until vegetables are tender, chicken reaches internal temperature of 165°F, and topping is golden brown and crispy.
08 - Let casserole rest for 5-10 minutes before serving to allow sauce to thicken slightly. Garnish with fresh thyme or rosemary if desired.
# Expert Suggestions:
01 -
- The creamy herb sauce clings to every roasted vegetable and tender chicken piece like a warm hug
- One pan delivers a complete meal that tastes even better the next day
02 -
- Covering with foil first prevents the topping from burning before the vegetables cook through
- Letting it rest is not optional unless you want a runny sauce everywhere
03 -
- Cut your vegetables into similar sizes so everything finishes cooking at the same time
- Room temperature cream mixes more smoothly into the sauce without any lumps