Butternut Squash and Chicken Casserole with Creamy Herb Sauce

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting casserole combining tender chicken, roasted butternut squash, and a velvety herb sauce for a hearty weeknight meal. This American-inspired chicken recipe (dairy-free), ready in about 70 minutes, pairs boneless chicken breasts, butternut squash, creamed mushroom soup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 4 American cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) boneless chicken breasts
1 (2 lb) butternut squash
1 cup creamed mushroom soup
1/2 cup cream cheese
3 cloves (minced) garlic
1 tbsp (chopped) fresh thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss cubed butternut squash (1/2-inch pieces) with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
Step 2: In a skillet, melt 1 tbsp butter over medium heat. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Step 3: In a bowl, mix creamed mushroom soup, cream cheese, minced garlic, thyme, and remaining 1/4 tsp salt and 1/8 tsp pepper until smooth. Stir in roasted squash.
Step 4: Place chicken on a casserole dish, top with squash mixture, and dot with remaining 1 tbsp butter. Bake for 15-20 minutes until bubbly and golden. Let rest 5 minutes before serving.