Chicken and Rice Casserole – with butternut squash and peas.
This comforting casserole brings together tender chicken, roasted butternut squash, sweet peas and fluffy rice in a lighter, creamy sauce. By using milk instead of heavy cream and adding plenty of vegetables, this dish stays satisfying without feeling overly rich. It’s an excellent weeknight dinner that scales easily for a family meal, and you can swap the vegetables to suit the season or your pantry.
Looking for variations? Try swapping the butternut squash for sweet potato, carrots or bell peppers. Use brown rice or a rice blend for a nuttier texture, or add corn and green beans for a colorful mix. This recipe is forgiving: adjust seasonings and vegetables to your taste.
Serves 4. A warm, family-friendly casserole featuring cubed chicken breast, roasted butternut squash, peas and rice in a lightly thickened milk-based sauce. Simple to prepare and ideal for an easy dinner or for packing leftovers the next day.
- 1/2 lb boneless skinless chicken breasts cubed, about 250 g
- 2 Tbsp oil sunflower or olive
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 Tbsp flour
- 3/4 cup milk
- 1 1/2 cup roasted butternut squash cubes
- 3/4 cup peas fresh or frozen
- 3/4 cup rice
- seasoning (oregano, thyme, paprika, chili), to taste
- salt and black pepper to taste
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Preheat oven to 375°F (190°C). Lightly oil a medium-size casserole dish.
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Heat oil in a large pan or wok over medium-high heat. Add cubed chicken and cook, stirring occasionally, until the pieces are golden-brown on the outside but not fully cooked through, about 5–7 minutes. Remove chicken and set aside.
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In the same pan, add the chopped onion and sauté for 2–3 minutes until soft and translucent. Add minced garlic and cook for another 30–60 seconds until fragrant.
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Pour in the chicken broth. In a small bowl whisk together the flour and milk until smooth, then pour this mixture into the pan. Stir constantly and bring to a gentle boil; the sauce will thicken slightly.
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Add the roasted butternut squash, peas, uncooked rice, the partially cooked chicken and your chosen seasonings to the pan. Stir to combine and adjust salt and pepper to taste.
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Transfer everything into the prepared casserole dish. Cover tightly with aluminum foil and bake in the preheated oven for 50 minutes. Remove the foil and bake for an additional 20 minutes or until the rice is tender and the top is lightly browned.
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Let the casserole rest for 5–10 minutes before serving to allow the sauce to settle. Serve hot, garnished with fresh herbs if desired.
- Vegetable swaps: Replace butternut squash with sweet potato, diced carrots, or bell peppers. Frozen mixed vegetables also work well.
- Rice options: Use long-grain white rice for the same timing, or substitute brown rice—note that brown rice typically requires a longer cooking time and more liquid, so adjust accordingly.
- Protein options: Swap chicken breasts for thighs, cubed turkey, or cooked shredded rotisserie chicken for a faster assembly.
- Make-ahead: Prepare the components and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if chilled straight from the refrigerator.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. This casserole also freezes well—cool completely, freeze up to 2–3 months, then thaw overnight before reheating.
- Serving suggestions: Pair with a crisp green salad or steamed vegetables for a balanced meal. Top with grated Parmesan or a sprinkle of chopped parsley for extra flavor.
Enjoy this simple, nourishing chicken and rice casserole for an easy dinner that’s both adaptable and family-friendly. The combination of tender chicken, sweet roasted squash and bright peas makes for a satisfying one-dish meal that reheats well and lends itself to many variations.