Pumpkin Cream Chicken Casserole

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Let’s chat. Laura and I are sitting on the couch right now, watching ‘What Happens in Vegas’ while she sings a random tune and makes random noises. She’s delirious. Maybe because we slept around 3 hours at Saturday night. Holy balls, I love Laura.

Saturday night was a success. We hung out with some cool dudes from CrossFit Broadway, specifically the coolest, our friend Maximo. He was, as always, the kindest man ever and a BLAST. We started our night off at Max’s friends apartment for some wine. Everyone at his place would get their nose as deep as they could into their wine glass and take in the fumes. I personally think wine tastes like rancid beets so I stayed away and got right to the point. Vodka. Vodka sodas with lime is my drink of choice. And my choice was a good one. We then headed to Blake Street Vault and The Drink, where dancing unfolded and sweaty hair ensued. It was a short night out, but sh*t got really exciting afterwards when we got back to our friend’s house…and…I fell asleep on the couch, sitting up, drooling on myself. I felt super cool when I woke up the next morning, still on the couch, feet swelling in my boots, and a picture of myself sleeping as the background on my phone. Thanks Max. I really appreciate it. Man, I’m classy. Thankfully Laura was right there, ready to start the day with Kaladi coffee. We totally looked like we were doing the walk of shame….or going to church, since someone at the coffee shop asked if we were. Little did they know. Ha. The rest of the day was filled with movies about love. 27 dresses and The Proposal. Holy crap I want to marry the dude in 27 dresses. Laura wants to marry Jude Law. Who do you want to marry? If you say Johnny Depp or Brad Pitt, you’re dumb. And unoriginal.

Anywho, this recipe tastes delicious. Laura and Jason both tasted it and gave me the thumbs up. Although, Laura did not know there was cauliflower in the mix and thought it was really disgusting chicken. She’s slow at times. Give her a break.

Paleo Pumpkin Cream Chicken Casserole

4.4 rating
33 reviews
TOTAL

INGREDIENTS :

  • 1-1.5 lbs chicken breasts, chopped into 1 inch cubes
  • 1 medium sized spaghetti squash (I don't weigh that sh*t), cooked and shredded
  • 1 head cauliflower, chopped
  • 1 can pumpkin puree
  • 1/2 can canned coconut milk
  • 3 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt and pepper, to taste

DIRECTIONS :

  1. Preheat your oven to 425 degrees.
  2. Time to roast our veggggggies! Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker, but mine cooked at the same time) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
  3. While the squash and cauliflower are cooking, it's time to cook up your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
  4. Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
  5. Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
  6. Once the chicken is about ⅔ cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
  7. Once your squash and cauliflower is done cooking, and chicken saucey mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
  8. Add your spaghetti squash threads, roasted cauliflower, and chicken saucey mixture to a 9x11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
  9. Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Then eat the crap of that deliciousness.

by

INGREDIENTS :

  • 1-1.5 lbs chicken breasts, chopped into 1 inch cubes
  • 1 medium sized spaghetti squash (I don't weigh that sh*t), cooked and shredded
  • 1 head cauliflower, chopped
  • 1 can pumpkin puree
  • 1/2 can canned coconut milk
  • 3 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt and pepper, to taste

DIRECTIONS :

  1. Preheat your oven to 425 degrees.
  2. Time to roast our veggggggies! Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker, but mine cooked at the same time) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
  3. While the squash and cauliflower are cooking, it's time to cook up your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
  4. Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
  5. Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
  6. Once the chicken is about ⅔ cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
  7. Once your squash and cauliflower is done cooking, and chicken saucey mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
  8. Add your spaghetti squash threads, roasted cauliflower, and chicken saucey mixture to a 9x11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
  9. Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Then eat the crap of that deliciousness.

by

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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76 thoughts on “Pumpkin Cream Chicken Casserole”

  1. I have to try this. Your pumpkin chicken sliders were awesome so I trust that anytime you have a recipe that combines pumpkin and chicken it can't possibly suck.

    I want to marry astrophysicist Neil DeGrasse Tyson.

  2. John Krasinski. End of Story.

    And I am so glad I am not the only Paleo drunkard out there.

    Represent, girl. Represent.

  3. I just found your blog and I'm in love with you – you are so hilarious and kick ass in the gym.
    +1 to life with a fork – Paleo drunkard works right …
    there's no other thing than fun that can ensue when you drink straight tequila

  4. thejourneyoftwo

    Looks amazing! Will definitely try soon.

    Robert Downey Jr. – I know this probably rates right up there with Johnny Depp (who I LOVE too – since 21 Jump Street, which did you know there's a movie of THAT coming out next year?!!) but I've loved Robert since 1969, Soapdish, and Heart and Souls so I should get some credit for drooling over him for 23 years. 🙂

  5. not marry, but i would love to hang around with Javier Bardem.. his smile makes me smile and i think he would be very adventurous… we all love adventures, right? 🙂

    p.s. passed your blog along to my chiro.. he loves it! thanks for the recipes:)

  6. You guys all rule for leaving comments!! I love it!
    Thank you for passing on my blog to your Chiro, Ellen! I really appreciate it!

    Primalbliss, I'm in love with you. Let's get together for a date.

    Thanks to all who are supportive of my occasional drinking habits.

  7. Just made this tonight and it was scrumptious! Thanks for the recipe Julie, I'm a horrible cook and even I figured it out. Love your blog (and your humor) and your recipes, I can't wait to try some more!

  8. Johnny Pacar or James McAvoy (can I have two? I've always had a hard time choosing)

    Thanks for all your delicious recipes!

  9. This was delish! Even my non-paleo, mac-and-cheese-for-dinner-every-night roommate loved it. He put a little hot sauce on it, which sounds kind of strange, but it was actually pretty good. I might experiment with red pepper flakes or something similar the next time I make this — thoughts?? Thanks again, Juli!

  10. Sdlgilikin- Thanks for checking out my blog!! 🙂

    Amy- so glad you liked it!! I bet the red pepper flakes would be delicious!

  11. idrankthecfkoolaid

    I made this the other night and it was GREAT SUCCESS with the family! Even had some coworkers that were intrigued with my leftovers that I brought for lunch! Thanks for sharing… Steph

  12. I loved this recipe. We added paprika and thought that it added a nice balance. Red pepper flakes would be good also!

  13. WOMAN. NO MORE SM OR MED TANKS!?! How are we supposed to spread your love!?!

    Ok, just HOW “slim fitting” are these puppies? If I’m usually a small, but 15# bigger with a 6 month old in my belly could I swing a Large (not to mention my much welcomed voluptuousness)? That’s the only size left 🙁

    Trying this recipe tonight, but dumping a bunch of spinach in to make it more of a one-pot meal; doubling the recipe, as usual, so may need to use 1 can of pumpkin and 1 of sweet potato since that’s all I’ve got. EC Synkowski’s joining us for dinner and she’s obsessed with orange foods. This should do it!

    1. Don’t you worry Heather, we just put in a new order today for white AND black tank tops. So we should have new ones in no time and I’ll let you know asap!! Thanks so much for wanting to spread the love! You’ll have to take a pic in it when you get one!!!

      Spinach sounds like an awesome idea!! Tell EC i love her for loving orange foods. I feel the exact same way.

  14. Oh! Can’t wait to make this tonight. I have an enormous head of cauliflower that needs cookin’.
    Thanks so much for your blog. I’m new to paleo and all the other blogs are just so freakin serious all the time. You make me laugh. And I’m so glad you get drunk and pass out and drool…
    I made your sausage spaghetti squash bake the other night and have been eating it all week for breakfast. I’m obsessed. It’s SO good!
    Currently my crush is Adam Levine and I know he’s a douche, but good lord check this guy out – yoga and tattoos and a sassy attitude? HELLO!
    http://www.elephantjournal.com/2011/02/rockstar-yoga-fanman-adam-levine-of-maroon-5-gets-sexy-for-prostate-testicular-cancer-prevention/

    1. Hope you like the recipe Carmen! And no, Adam Levine deeeefinitely weighs less than me. And I’m positive I can power clean more than him.

  15. Sooo delicious! I’ve only tried cauliflower once before this recipe and I didn’t like it much but I thought it was good in this dish! Thanks again for sharing! 😀

  16. Lovely recipe. I added a few shakes of curry powder as well as some chopped cashews to give it a little Indian flare. Sadly, my squash was taking FOREVER to roast, so I served the chicken and sauce over the cauliflower rice instead. YUM! THANKS!

  17. We don’t have tinned pumpkin puree here in Australia. Assume I can make it by oven baking pumpkin and then blitzing into a puree?

  18. Dear Juli,
    I think you may be my hero. You have made me actually enjoy eating paleo, which I never thought was possible! Anyhow, you are hilarious and you make amazing recipes. This recipe is totally delicious! Thank you for being so awesome 🙂

  19. I made this recipe tonight and it is amazing (like all of your recipes). Instead of using chicken I used beef. I browned the beef and then let it simmer on low for over an hour in the sauce. Then followed the rest of your directions and made it into a casserole. DELISH! Can’t wait for your cookbook 🙂

  20. I want to marry Daniel Craig when I grow up and he must wear the speedo from Casino Royal at our wedding.

    This looks amazeballs. Can’t wait to try it!

  21. Super delicious. I chopped up some fresh baby spinach and used it as my “base” when plating the casserole. Perfect for a cool autumn night. YUM.

  22. Holy shit. I am dying right now because I just ate my weight (which is considerable…I blame my CF muscles) in this. And then I went to heaven. I want to eat more because it tastes so fan-freaking-tastic, but I may really die.

    Also, back in my “OMG, I can only eat 1000 calories a day and then run a zillion miles on the treadmill” I loved the Healthy Choice pumpkin ravioli meal. This tastes like that but a million times better. I may throw some roasted butternut squash in there next time, too. Yum. This recipe is a winner.

    I am going to go lay in bed now and moan from the fullness of my tummy. As always, you rock my socks.

    Also, I am on my phone, so I can’t star. But I would give it 5!

  23. Thanks for reposting, this one is really good. It makes a pretty big batch, so I froze about half. I’ll be loving you at lunch time for weeks to come! Looking forward to the book. Know of any chocolate-beet cake recipes? I found one and can’t remember where it is %}

  24. I know I’m getting complicated by asking this question and I’m sure I could just wing it but do I stir in the spaghetti and cauliflower in or layer it in the baking dish? (please just let the ocd girl go on this one… hahah)

  25. I just discovered this site and love it! Planning on making a few of these recipes this week.

    I have a general Paleo ? since I am pretty new to it – I HATE COCONUT anything – I can taste it even when people say “you cant even taste it”.

    Are there any suggested substitions for coconut flakes, flour, milk, oil, etc???

  26. Love everything pumpkin and this dish is no exception. Very similar to a pumpkin baked ziti dish I made prior to adopting a more paleo life style. So glad to find this!! Just YUM.

  27. Uh Yeah that is so good! I just made this for dinner tonight and it is awesome but I think I got a little wild with the salt ….ooops!

  28. This was my paleo thanksgiving meal! LOVE IT! Once again, you rock.

    My man? Eric Bana, hands down. Wouldnt kick Russell Crow out of bed either…

    Happy Thanksgiving!

  29. Trying this tomorrow… Looks perfect for my gaggle of kiddos!!
    I may be dating myself, but Bruce Campbell from the “Army of Darkness” days… Yummy!!

  30. Loved it and of course my non-paleo student friends also 😉 If I am only able to make them stuff they like I can stick to my diet without having to cook a different meal for myself..

  31. Oh my gosh. This was so sooooo good. Autumny, hearty, easy, and it made enough for a freezer portion for next week. Or tomorrow, bwahahah. Love it, love your blog and I think you’re about as fabulous as dark chocolate:)

  32. This stuff was amazing! I did everything as instructed in the recipes expect I used chicken thighs since that’s what I had, and I roasted fresh pumpkin with the spaghetti squash and cauliflower and pureed it myself. I was a little worried but it’s delicious and full of yummy veggies. Thanks!

  33. Wow! I opened your fall recipe link from Facebook and now I have 3 dinners planned! I have a spaghetti squash from my CSA box and I will be getting pie pumpkins so I plan to make this and the ‘meaty rice stuffed pumpkins.’ Thank you so much for posting! The ‘5 ingredient stuffed breakfast acorn squash sounds great too! Thank you again! Pumpkin power! 😉

  34. Shit is so good I made it 2 days in a row! The second time I substituted mushrooms and green pepper for the meat to make it all veggie.

  35. We tried the pumpkin cream sauce over different pasta, and it just wasn’t good 🙁 I think part of it may be due to the fact that I love pumpkin in sweet dishes and this was my first time having it in a savory dish, so my taste buds were probably saying, WTF?!
    I’m enjoying working my way through the recipes on this site. Thank you for all of your hard work!

  36. Hey Juli!
    I don’t have a head of cauliflower..I used it on another recipe this week. BOO HISS. what else can I use?!

  37. How much is in a can of canned coconut milk? I love these recipes but please, give this girl a break, put the ounce amount with them. Without the amount they are a tease, nobody likes to be teased……well sometimes we do. 🙂

    1. sorry, this is a super old recipe, back then I didn’t always think of that kind of stuff. it’s a 14 ounce can of full fat coconut milk

  38. I had to add 2 tsp of cayenne pepper and 4 tbsp of grated ginger. Now it’s awesome but without it the recipe is quite plain.

    Also I would layer it next time before I baked it because the presentation would be nicer in the casserole dish.

  39. Yum! Made a double batch tonight so we’ll have leftovers for a few days. I used 2.5 the amount of garlic and it was so garlicky and delish!! Thanks for such a simple but creative recipe 🙂

  40. This is incredibly delicious! I also used some fresh pumpkin from Halloween that I cooked down instead of canned.

    Note: With the left over coconut milk (only used 1/2 can) I made banana mango coconut ice cream in my Vitamixer.

  41. I just made this, but instead of spaghetti squash I used butternut squash to change things up! It’s SO yummy! Thanks Juli!!!

  42. I made a version of this tonight. I added lots of veggies: broccoli, onions, carrots and zucchini. Its quite hard to get spaghetti squash here in New Zealand so thats where all the veggies made up for it. For my husband and son I made some garlic bread to go with it. They loved it! I also did not add that much pumpkin. I use fresh pureed pumpkin and probably only added a couple of tablespoons. My family does not like cinnamon so I used Moroccan Spice blend. It was super yummy and will definitely be made again.

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