Winter Dish Casserole Bake

Last February, my kitchen became the unofficial neighborhood gathering spot. Something about that first real snowfall had everyone ending up at my door, cold and hungry. I threw this casserole together with whatever winter vegetables I'd hoarded from the farmers market. The way my friend Sarah actually went back for thirds convinced me this recipe was a keeper.

Ive made this for Super Bowl Sundays, Tuesday night dinners, and even a Christmas Eve potluck. Every single time, someone asks for the recipe. The magic happens when those winter vegetables caramelize slightly under the broiler, getting all sweet and savory while the chicken stays impossibly tender.

Ingredients

• Chicken thighs: Dark meat stays juicy during long baking and stands up better to the creamy sauce than breast meat would
• Butternut squash: Adds natural sweetness that balances the tangy Dijon and bitter Brussels sprouts beautifully
• Brussels sprouts: Halve them evenly so they cook at the same rate as the other vegetables
• Leeks: Clean them thoroughly by slicing lengthwise and rinsing between layers, grit ruins everything
• Heavy cream: Creates that luxurious sauce but you can use full fat coconut milk if needed
• Cornstarch: Arrowroot works too if you need to keep it gluten-free
• Grated Gruyère: The nutty flavor pairs perfectly with winter vegetables but Swiss makes a fine substitute
• Breadcrumbs: Use gluten-free ones if needed, they get wonderfully crispy on top

Instructions

Preheat your oven:

Get it to 400°F and grease a 9x13 dish while you prep everything else

Prep the vegetables:

Toss chicken and all vegetables together in a large bowl before spreading them evenly in your prepared dish

Make the sauce:

Whisk the broth, cream, Dijon, cornstarch, herbs, and seasonings until completely smooth

Combine everything:

Pour that creamy sauce all over the chicken and vegetables, making sure everything gets coated

Add the topping:

Mix cheese, breadcrumbs, and olive oil then sprinkle it evenly across the entire surface

Bake covered first:

Cover loosely with foil and bake for 30 minutes so everything steams and cooks through

Finish uncovered:

Remove the foil and bake another 20 minutes until that topping turns golden brown and crispy

Rest before serving:

Give it 5 to 10 minutes to settle so the sauce thickens slightly

Save

This dish has become my go-to when someone needs bringing a meal. Theres something about it that feels like a hug in baking form. Last month I made it for my neighbor who'd just had surgery, and she said it was the first thing that actually made her feel better.

Making It Vegetarian

Swap the chicken for two cans of drained white beans or chickpeas. Use vegetable broth instead of chicken, and youve got a completely plant-based version thats just as satisfying. The beans absorb all that herby cream sauce beautifully.

Wine Pairing

A buttery Chardonnay complements the rich sauce without competing with it. If you prefer beer, a winter ale or amber lager works nicely too. Something about the malty sweetness brings out the best in those roasted winter vegetables.

Make Ahead Strategy

You can assemble the entire casserole up to 24 hours before baking. Just keep it wrapped tightly in the refrigerator and add an extra 5 to 10 minutes to the covered baking time since everything will be cold. The topping might get a bit soggy though, so add that right before baking instead.

• Let it cool completely before covering for storage
• Reheat leftovers covered so the topping doesnt burn
• This freezes beautifully for up to 3 months

Save

Theres nothing quite like pulling this bubbling, golden casserole out of the oven on a freezing night. Hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, substitute chicken with canned white beans or chickpeas and use vegetable broth instead of chicken broth for a vegetarian version.

→ What can I use to keep it gluten-free?

Use gluten-free breadcrumbs or omit the topping to maintain a gluten-free version.

→ How do I ensure the vegetables cook evenly?

Cut vegetables into similar sizes and spread them evenly in the casserole dish for uniform cooking.

→ Can I use dairy-free alternatives?

Yes, replace heavy cream with full-fat coconut milk and use dairy-free cheese options to make it dairy-free.

→ What herbs are best for this dish?

Dried thyme and rosemary add warm, earthy flavors that complement the chicken and vegetables perfectly.

→ How long should the casserole rest before serving?

Let the casserole rest for 5 to 10 minutes after baking to allow flavors to settle and serve more easily.