Spicy Pumpkin Chicken Casserole
Tender chicken, hearty pumpkin, and potatoes are tossed with bold spices and baked until golden. This warming casserole is perfect for crisp fall or winter nights, especially when paired with fluffy rice and fresh greens.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
- Aluminum foil
Ingredients
- 2 cups fresh pumpkin or butternut squash, cut into 1-inch cubes
- 1 cup potato, cut into 1-inch cubes
- 1 lb chicken thighs, cut into bite-sized pieces
- 1 tablespoon hot paprika
- 1 tablespoon sriracha sauce
- ½ teaspoon chili flakes
- ¼ cup extra virgin olive oil
- Sea salt, to taste
For Serving (Optional):
- Steamed rice
- Steamed broccoli or Brussels sprouts
Instructions
- Marinate the ingredients:In a large bowl, combine pumpkin, potatoes, chicken, paprika, chili flakes, sriracha, olive oil, and salt. Toss well to coat evenly. Cover and refrigerate for 30 minutes to allow flavors to develop.
- Preheat the oven:Set to 400°F (200°C).
- Assemble for baking:Transfer the marinated mixture into a 9x13-inch baking dish. Cover tightly with aluminum foil.
- Bake covered:Place in the oven and bake for 20 minutes.
- Finish uncovered:Remove foil and bake for another 15–20 minutes, or until chicken is cooked through, vegetables are tender, and the top is lightly browned.
- Serve:Enjoy hot with steamed rice and your choice of broccoli or Brussels sprouts.
Notes
Pro Tips & Variations:
- For milder heat: Reduce the sriracha or chili flakes.
- Swap the starch: Replace potatoes with sweet potatoes for a sweeter, earthy flavor.
- Extra flavor boost: Add garlic cloves or onion slices to the mix before baking.
- Make ahead: Marinate the chicken and vegetables the night before for even deeper flavor.
- One-pan dinner: Add broccoli or Brussels sprouts during the last 15 minutes of baking for an all-in-one meal.