Pumpkin Cream Chicken Casserole

by Jackie Wicks

Here’s a fun harvest-themed chicken casserole featuring pumpkin!

Servings: 7
Cheats/Serving: 2


  • 1.5 lbs chicken breasts, chopped into 1 inch cubes
  • 1 head cauliflower, chopped
  • 1 can (15 oz.) pumpkin puree
  • 6 oz. coconut milk (from a can)
  • 1 pound of frozen chopped blended spinach or kale
  • 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



  • Large sauce pan or pot
  • 9X11 casserole dish



  1. Preheat your oven to 425 degrees.
  2. Chop cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper.
  3. Roast cauliflower for about 25 minutes.
  4. Heat sauce pan over medium heat
  5. Add olive oil and minced garlic.
  6. Once the garlic begins to smell, add chopped onions and cook until translucent.
  7. Add chopped chicken, and to the cooking onions, cover and let steam for around 5 minutes.
  8. Cook chicken until about 2/3 cooked.
  9. Add can of pumpkin, coconut milk, spinach/kale and spices directly to the pan.
  10. Mix thoroughly.
  11. Add chicken-sauce mixture over cauliflower
  12. Bake under broiler for about 5 minutes
  13. Remove from oven and let sit for around 10 minutes to help the sauce thicken up.

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