Winter Dish Casserole Bake (Printable Version)
Hearty bake with seasonal winter vegetables, 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 or full-fat coconut milk
10 - 2 tbsp Dijon mustard
11 - 2 tbsp cornstarch or arrowroot
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 or regular breadcrumbs
18 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole dish with cooking spray or oil.
02 - In a large bowl, toss chicken pieces, squash, Brussels sprouts, carrots, parsnips, leeks, and garlic together until evenly distributed. Spread mixture in the prepared casserole dish.
03 - Whisk together chicken broth, heavy cream, Dijon mustard, cornstarch, thyme, rosemary, pepper, and salt in a mixing bowl until smooth and well combined.
04 - Pour the sauce evenly over the chicken and vegetables, ensuring all pieces are coated.
05 - Combine cheese, breadcrumbs, and olive oil in a small bowl. Mix until evenly distributed.
06 - Sprinkle the breadcrumb mixture evenly over the entire surface of the casserole.
07 - Cover casserole loosely with aluminum foil. Bake for 30 minutes.
08 - Remove foil and continue baking for another 20 minutes, or until vegetables are tender, chicken is cooked through (internal temperature reaches 165°F), and topping is golden brown and crispy.
09 - Let casserole rest for 5-10 minutes before serving to allow flavors to meld. Garnish with fresh herbs such as parsley or thyme if desired.
# Expert Tips:
01 -
- Everything goes into one dish and the oven does all the heavy lifting while you curl up with a book
- The creamy herb sauce somehow makes Brussels sprouts taste like something you actually want to eat
- Leftovers reheat beautifully for those lunches when you need a warm hug in a bowl
02 -
- I learned the hard way that skipping the rest period means the sauce runs everywhere instead of coating everything beautifully
- Cutting your vegetables into similar sizes is not just about looks, it prevents having crunchy carrots alongside mushy parsnips
03 -
- The difference between good and great here is letting those vegetables get properly tender, so do not rush the final bake
- Pat the chicken dry before cutting it, which helps it brown better instead of steaming in the sauce