When fall’s crisp air and changing leaves inspire you to cook something warm and hearty, this chicken casserole becomes your canvas. I love how the aromas of roasted chicken, sweet roasted squash, and fragrant herbs mingle in the oven, creating a nostalgic symphony. It’s a dish that celebrates chaos in the best way—layers of flavor and texture that surprise even the most seasoned home cook.
This casserole isn’t just comfort food; it’s a story of the season, a bit rustic, a little wild. I add a secret splash of apple cider to the gravy for a subtle, tangy warmth that whispers fall all over your plate. It’s the kind of meal that makes you smile at the chaos and cozy chaos of autumn kitchens.
Autumn Chicken and Squash Casserole
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 25 minutes until tender and caramelized, filling the kitchen with a warm, sweet aroma.
- While the squash roasts, season the chicken thighs with salt, pepper, and a bit of thyme. Heat the remaining olive oil in a large ovenproof skillet or pan over medium-high heat. Place the chicken skin-side down and sear for 5-7 minutes until the skin is golden and crispy, then flip and cook for another 3 minutes.
- Remove the chicken from the skillet and set aside. In the same pan, add the minced garlic and cook until fragrant, about 30 seconds, releasing a warm, savory aroma. Pour in the chicken broth and apple cider, stirring to loosen any browned bits from the bottom of the pan.
- Sprinkle the flour into the skillet and whisk constantly to create a smooth gravy that thickens slightly as it heats—this will take about 2-3 minutes. The gravy should be bubbling gently and fragrant with the apple cider and garlic.
- Nestle the seared chicken thighs back into the skillet, skin side up, and pour the roasted squash evenly around them. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until the chicken is cooked through and the gravy is bubbling around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes. The chicken should be tender, with a crispy skin, and the gravy thickened into a rich sauce that coats the squash and meat. Garnish with fresh thyme if desired for a burst of herby aroma.
Notes
This recipe captures the fleeting essence of fall—its imperfect beauty and hearty flavors all in one dish. It’s not just food; it’s a way to slow down, savor each moment, and celebrate the season’s bounty with loved ones or solo quietude.
Leave a Reply