Falling for the Cozy Fall Chicken Casserole

As the air turns crisp and leaves crunch beneath your boots, I find my kitchen craving comfort that binds the season’s flavors. This Easy Fall Chicken Casserole is my answer to cozy nights and busy mornings, soaked in the scent of sage and roasted veggies.

Cooking this transforms a simple weekday dinner into an aromatic adventure, with hints of caramelized onion and tender chicken blending into a rich, golden topping. It’s the kind of dish that feels like a warm sweater—comfy, familiar, and just right for fall evenings.

Easy Fall Chicken Casserole

This chicken casserole features tender shredded chicken combined with roasted vegetables, topped with a golden, caramelized onion and sage-infused breadcrumb mixture. It is baked until bubbling and crispy on top, resulting in a comforting dish with a rich, layered texture and inviting aroma.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 cups cooked shredded chicken preferably roasted or boiled
• 3 cups roasted seasonal vegetables such as carrots, zucchini, or Brussels sprouts, chopped
• 1 cup onion diced
• 2 tablespoons olive oil
• 1 teaspoon dried sage or fresh, chopped
• 1 cup breadcrumbs preferably panko
• 2 tablespoons butter melted
• Salt and pepper to taste

Equipment

• Baking dish
• Large skillet
• Mixing bowls
• Wooden spoon
• Chef’s knife
• Cutting board

Method

 

1. Preheat your oven to 375°F (190°C) and have a baking dish ready.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until it turns soft and begins to caramelize, about 8 minutes. The onions should smell sweet and look golden brown.
3. Add the dried sage to the onions and cook for another 30 seconds to release its aroma.
4. In a mixing bowl, combine the shredded chicken, roasted vegetables, and the sautéed onion mixture. Mix gently until well combined.
5. Transfer the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
6. In a small bowl, mix the breadcrumbs with melted butter and a pinch of salt and pepper to taste. Stir until the crumbs are coated and slightly clumped together.
7. Sprinkle the buttery breadcrumbs evenly over the top of the chicken and vegetable mixture. This will create a golden, crispy topping.
8. Place the dish in the oven and bake for about 30-35 minutes, or until the topping is golden and bubbling around the edges.
9. Remove the casserole from the oven and let it sit for 5 minutes to settle before serving. The aroma of sage and caramelized onion should fill the kitchen.
10. Scoop portions onto plates and enjoy this warm, hearty fall dish with a side salad or crusty bread.

As the leaves dance outside, I love how this dish captures the spirit of fall—simple, hearty, and satisfying. Plus, it pairs beautifully with a side of crusty bread or a crisp apple salad. Nothing beats a cozy kitchen filled with the scent of roasted goodness, knowing dinner is already taken care of.