I know what you’re thinking – “dinner in a pumpkin? You’ve got to be jack-o-lantern-in’ me around!” Nope! I swear to gourd this is a real thing. And it’s totally awesome, my friends.

Before we hop into the casserole recipe nitty-gritty, there are actually 2 ways to make this meal. The first is for those who want the pumpkin look at dinner, but not the pumpkin taste. The second is for those pumpkin lovin’ peeps that can’t get enough of the orange stuff this season. Make sure you are following the proper recipe instructions for your preference!

Pumpkin Casserole

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Ingredients Method Notes

Ingredients

  

• 1 lb boneless chicken breasts shredded – I prefer to use cooked rotisserie chicken – de-skinned and shredded
• 1 tsp garlic salt
• 1/2 cup chopped carrots
• 1 can corn
• 1 can peas
• 1 ½ cups instant white rice
• 2 Tbsp butter
• 1 cup cheddar cheese
• 2 Tbsp cream cheese
• 1 cup water

Method

 

1. Preheat oven to 350°. The pumpkin will need to be placed on the lowest rack, so you will most likely need to remove the second rack from your oven for the pumpkin to fit lid and all.
2. Cut the top off the pumpkin and set aside. Make sure your opening is fairly wide to allow ample room for the casserole to be spooned out. Remove the seeds and insides of the pumpkin. You can carve a face on your pumpkin, but just make sure to line that side with aluminum foil so the casserole stays inside. Place pumpkin on a baking sheet covered in foil.
3. Cook and stir chicken, garlic salt and a bit of salt and pepper together in large skillet sprayed with cooking spray until evenly browned.
4. Add veggies, butter and cream cheese; stir. Keep over heat until thoroughly mixed.
5. Remove from heat. Stir in rice and water. (If you are NOT planning on baking the pumpkin, continue to heat the rice and water until the rice is fully cooked. Pour cooked casserole into foil-lined pumpkin and sprinkle shredded cheddar cheese generously on top. Serve immediately.)
6. Pour casserole into gutted pumpkin. Place cut pumpkin "lid" back on top.
7. Bake for 90 minutes on the lowest rack in the oven. Sprinkle generously with shredded cheddar cheese and let set for 10 minutes or so. You will have to serve the pumpkin on the baking sheet as they become very soft and easily break after baking.
8. Make sure to scoop some of the baked pumpkin off the sides as you scoop out the casserole!

Notes

Notes to Remember:

If you are just using the pumpkin as a seasonal container and prefer not to cook it, line the interior of the pumpkin with aluminum foil and pour the completely cooked casserole inside right before serving.