Dump & Bake Fall Chicken Casserole

This flavorful fall dish is ideal for an easy weeknight dinner or impressive festive meal when hosting guests.

Making dinner after a long day of work can be a daunting task, not to mention the dishes waiting in the sink afterward. But with this Dump & Bake Fall Chicken Casserole, you can bring all the flavors of fall together in a single dish for an easy dinner with seamless cleanup. The mix of sweet apples drizzled with maple syrup, earthy sage, rich butternut squash, nutty Brussels sprouts, and tender chicken creates a perfectly balanced, flavorful fall dish. It’s ideal for a quick and easy weeknight dinner or an impressive yet festive meal when hosting guests.

This Dump & Bake Chicken Casserole is packed with comforting fall flavors and ingredients that offer a variety of health benefits. Brussels sprouts are an excellent source of fiber, which supports digestion and gut health, while apples are rich in antioxidants that help protect the body from damage caused by free radicals.^1,2

We swapped traditional breadcrumbs for crunchy walnuts to keep this recipe grain-free and aligned with The Paleo Diet®. We also replaced cow’s milk with coconut milk for a dairy-free alternative that adds a similar creamy texture. Because gluten and dairy can cause digestive discomfort for some people, these simple swaps offer a way to enjoy familiar flavors and textures without relying on grains or dairy.

Prep this meal on Sunday afternoon, divide into individual glass containers, and refrigerate for easy grab-and-go lunches throughout the workweek. It’s especially convenient for busy office days when you want a healthy, flavorful lunch ready to take with you, without having to prepare it the night before.

TO REHEAT: Transfer a portion to a microwave-safe dish or reheat in your glass container, if microwave-safe, for 2–3 minutes, stirring halfway through. Continue heating in 30-second intervals until food reaches an internal temperature of 165°F.

TIP: For a nuttier and more dynamic flavor profile, swap the coconut cream with cashew cream

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References

Li F, Hullar MAJ, Schwarz Y, Lampe JW. Human Gut Bacterial Communities Are Altered by Addition of Cruciferous Vegetables to a Controlled Fruit- and Vegetable-Free Diet. The Journal of Nutrition [Internet]. 2009 Jul 29 [cited 2019 Aug 4];139(9):1685–91. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2728691/
Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3(1). https://doi.org/10.1186/1475-2891-3-5

Dump & Bake Fall Chicken Casserole

Recipe by: Isabella Mead
Serves: 6
Meal: Dinner

Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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Ingredients

1 Tbsp. olive oil
¹⁄₂ cup apples, diced
1 tsp. maple syrup
2 Tbsp. dried sage
1¹⁄₂ lbs. raw chicken breasts, cubed
1 butternut squash, cubed
¹⁄₂ sweet onion, chopped
1 cup Brussels sprouts, chopped
1 cup coconut cream
¹⁄₂ cup low- or no-sodium chicken bone broth
2 Tbsp. Dijon mustard
1 Tbsp. apple cider vinegar
1 tsp. garlic powder
1 cup crushed walnuts

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Directions

Preheat oven to 375°F. Grease a 9×13-inch casserole dish with olive oil.
In a small mixing bowl, toss apples with maple syrup until fully coated. Add sage and toss to coat.
Evenly place chicken, butternut squash, apple-sage mix, onion, and Brussels sprouts in casserole dish.
In a medium bowl, whisk coconut cream, chicken broth, mustard, apple cider vinegar, and garlic powder until smooth. Pour over chicken mixture in casserole dish.
Bake uncovered 25 to 30 minutes, until chicken is nearly cooked through and squash is starting to become tender.
Carefully remove from oven and evenly top with walnuts.
Return to oven and bake an additional 5 to 10 minutes, watching closely to ensure walnuts turn golden brown and fragrant without burning.
Serve hot.