Creamy Pumpkin Chicken Casserole, Autumn Chicken Casserole, Fall Pumpkin Casserole, by Rosevine Cottage Girls

Delicious Pumpkin Chicken Casserole

This is one of my all-time favorite pasta dishes! This Pumpkin Chicken Casserole is a savory, cheesy, amazing goodness topped with Parmesan and bacon- or as a friend likes to say freedom. This casserole is truly delicious, it can be eaten cold or warm- it’s amazing either way!

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pumpkin casserole on a plate | Delicious creamy pumpkin, chicken and bacon casserole recipe. This is an amazing savory pumpkin dish

 

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What You Need To Make Pumpkin Chicken Casserole

To make this pumpkin chicken casserole recipe you’ll need:

Creamy Pumpkin Chicken Casserole Recipe

Sauce:

1 Tablespoon Grass-Fed Butter
1 Yellow Onion
1 Clove Garlic
2 Cups Pumpkin Puree
1 Cup Chicken Broth
1 Cup Whole Milk
1 1/2 Teaspoons Himalayan Salt
2 Tablespoons Parmesan Cheese
Pepper to taste

Pasta:

1 lb Penne Pasta

4 Boneless Skinless Chicken Breasts

1 Cup of Mild Cheddar Cheese

1/2 Cup Parmesan cheese (plus extra for topping)

Bacon cooked & crumbled (optional)

 
 
 

Directions:

Saute onions and garlic in a saucepan with butter, when onions are tender remove from pan and place in a blender.
 
Add pumpkin, salt, broth, and milk to blender. Puree until smooth, and pour back into the pan.
 
Cook on medium heat, add Parmesan cheese and pepper.
 
Cook until warm.
 
Boil pasta according to the package.
 
Cook chicken breasts in a pan of boiling water until almost done but not quite. Remove from water and shred.
 
When pasta is done strain, and pour into a 9×13 casserole dish, mix in chicken, pour the sauce over the top, add cheddar cheese and stir.
 
Sprinkle bacon over the top.
 
Bake at 350 for 15-20 minutes.
 
Before you go, check these out:
 
 
Farmhouse Kitchen Cooking
 
 
 

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