Go Back

Autumn Chicken and Vegetable Casserole with Apple Cider and Crumble Topping

This casserole features tender chicken pieces baked with seasonal vegetables and infused with apple cider, creating a flavorful, hearty dish. Topped with a flaky, buttery crumble, it offers a comforting contrast in texture and an inviting autumnal aroma once baked.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bone-in chicken thighs or breasts skinless preferred
  • 2 cups mixed seasonal vegetables such as butternut squash, carrots, onions
  • 1 cup apple cider preferably unfiltered
  • 2 cloves garlic minced
  • 1 tsp fresh thyme or sage chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour for crumble topping
  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • Optional fresh parsley or additional thyme for garnish

Equipment

  • Large baking dish
  • Mixing bowls
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Pat the chicken dry and season with salt, pepper, and a pinch of thyme or sage.
  2. Heat a large skillet over medium heat, add a splash of oil, and brown the chicken for about 4-5 minutes per side until golden. Transfer to a baking dish or leave in the skillet if ovenproof.
  3. Chop or slice your seasonal vegetables into uniform pieces and distribute them around the chicken in the baking dish.
  4. Pour the apple cider over the chicken and vegetables, then sprinkle minced garlic and remaining thyme or sage on top.
  5. Transfer the dish to the oven and bake uncovered for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender, with the mixture bubbling around the edges.
  6. While the casserole bakes, prepare the crumble topping by combining flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter with a pastry cutter or fingers until crumbly.
  7. Sprinkle the crumble evenly over the bubbling casserole and return to the oven for an additional 10-15 minutes, or until the topping is golden brown and crisp.
  8. Remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped parsley or extra herbs if desired.
  9. Serve hot, spooning the tender chicken, vegetables, and flavorful sauce onto plates, ensuring a hearty scoop of the crunchy crumble topping in each bite.

Notes

For an extra depth of flavor, sauté the vegetables briefly before adding to the casserole. Adjust cooking times based on your oven and ingredient sizes. The crumble can be made ahead and stored in the fridge until ready to top and bake.