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Cheesy Chicken Pumpkin Casserole

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Cheesy chicken pumpkin casserole is a creamy, comforting dish made with tender chicken, fresh broccoli, and a rich pumpkin-cream sauce. Topped with melted mozzarella, it’s a hearty low-carb and gluten-free meal perfect for fall or cozy weeknight dinners.

Ingredients

2 tablespoons olive oil

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 medium onion, chopped

3 cups broccoli florets

2 tablespoons butter

2 teaspoons minced garlic

1 cup heavy whipping cream

1/3 cup pumpkin puree

1/4 cup Parmesan cheese, grated

1 1/2 cups mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
  2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and fully cooked, about 6–7 minutes. Remove and set aside.
  3. In the same skillet, cook onion and broccoli for 3–4 minutes until slightly softened. Transfer to casserole dish with chicken.
  4. Melt butter in the skillet, add garlic, and cook for 1 minute until fragrant. Stir in heavy cream and pumpkin puree, whisking until smooth. Add Parmesan and cook until slightly thickened.
  5. Pour the pumpkin cream sauce over chicken and broccoli in the casserole dish. Stir gently to coat.
  6. Sprinkle mozzarella cheese evenly on top.
  7. Bake uncovered for 20–25 minutes until the cheese is melted and bubbly.
  8. Let rest 5 minutes before serving.

Notes

Swap chicken thighs for chicken breasts or turkey.

Add mushrooms, zucchini, or bell peppers for extra vegetables.

Cheddar, Gruyère, or Monterey Jack can replace mozzarella for variety.

Add red pepper flakes or cayenne for a spicy kick.

Substitute half-and-half for heavy cream for a lighter version.

Use thawed and drained frozen broccoli if fresh isn’t available.

Nutrition

Find it online: https://justsosavory.com/cheesy-chicken-pumpkin-casserole/