This post is sponsored by Harvestland. As always, all opinions are my own.
When I’m craving comfort, nothing satisfies quite like this Chicken and Butternut Squash Casserole topped with golden biscuits.
Ever since the Mr. and I moved into our new bedroom, I’ve been on the hunt for the perfect comforter. I am that crazy person who needs the weight of a thick, fluffy blanket even in the middle of the summer. But finding the right balance of coziness, puff, softness, warmth, and breathability is proving to be harder than I thought. The more I research, the more confused I seem to be. Do you go with down or down alternative? Do I need a duvet cover, or just a duvet? Maybe I should just get a quilt and save myself the trouble. Oh, and what the heck is a coverlet?
The whole scene makes me wish I could simply curl up into this Chicken and Butternut Squash Biscuit Casserole for the night. It’s everything I want in a good blanket. It’s warm and comforting and topped with the fluffiest, puffiest golden biscuits. I mean, doesn’t that sound like the best night’s sleep of your life? Unfortunately, sleeping in casserole is generally frowned upon, so I suppose my comforter search will have to continue, but in the meantime, I’m going to be enjoying bowl after bowl of this casserole.
Think of this recipe as Chicken Pot Pie meets Chicken and Biscuits and has a head on collision with October. The filling is comprised of all sorts of Autumn vegetables–leeks, mushrooms, parsnips, and butternut squash–and rounded out with tender pieces of Harvestland chicken. A mixture of dark and white meat is ideal for flavor and texture, and Harvestland’s chicken breast tenderloin and boneless skinless chicken thighs worked out perfectly for this.
While the chicken and vegetables stew in a rich, savory broth, I whip up some biscuits to go on top. I used my grandmother’s easy drop biscuits for this, but you could use your own favorite recipe or even store bought. Once the squash has softened and the chicken and vegetable stew is thick and creamy, it’s ladled into a pan and topped with biscuits. A short stint in the oven is all that’s required to send the biscuits into pillow-worthy puffiness.
The resulting casserole is satisfying and rich, with a pleasant sweetness from the butternut squash and parsnips, and a hint of butter from the biscuits. It’s the kind of meal I imagine my grandmother would have made for the family after coming in from a long day of working on the farm. It’s a dish that’ll appease even the hungriest belly, leaving you contentedly full and warm from the inside out.
Chicken and Biscuit Casserole
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 1 small yellow onion, chopped
- 1 leek, white and light green parts only, chopped
- 1 lb. chicken, chopped into bite sized pieces (I used a mixture of Harvestland's boneless skinless chicken thighs and breasts)
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 Tablespoon fresh rosemary, minced
- 1 teaspoon salt
- 3 Tablespoons flour
- 1 1/2 cups low sodium chicken broth
- 3 cups chopped butternut squash
- 1 cup chopped parsnips
- 9-12 Biscuits (store bought or homemade)
- Preheat the oven to 425 degrees. If you're making the biscuits from scratch, you can go ahead and make the dough now and set it aside until you're ready to bake the casserole.
- In a dutch oven or other heavy bottomed pot, melt the butter and oil over medium heat. Add the onion and leeks and saute until starting to soften and brown, about five minutes. Add the chopped chicken and cook until browned on the outside. Stir in the mushrooms and garlic and cook for an additional 1-2 minutes. Sprinkle the entire mixture with salt, pepper, and flour. Add the chicken broth, using it to scrape up any browned bits on the bottom of the pan. Add the butternut squash and parsnips and bring the mixture to a boil. Cook, stirring often, until mixture is thickened. Reduce heat to low and continue to simmer an additional 5-10 minutes or until squash is tender. Remove from heat.
- Pour the mixture into an 8 x 8 inch baking pan or other 2 quart casserole dish. Top with the biscuits, spacing them about ½ inch apart. then bake for 12-14 minutes or until biscuits are golden and cooked through.
Recipe by NeighborFood