Sage Pumpkin Chicken Casserole

  • Author: Carolann Lucian
  • Cook Time: 35
  • Total Time: 35


  • 1 box (16 oz)Orzo
  • 32 ozChicken Stock
  • 2 cupsWater
  • 1.5 lbsChicken
  • 25 Sage Leaves, sliced
  • 29 ozPumpkin Puree
  • 2 clovesGarlic, minced
  • 1 cupParmesan Cheese
  • 1 cup Goat Cheese or Feta Cheese
  • 3 TBSPButter
  • 1 cupBread Crumbs (Garlic and Herb)
  • 1 tspSalt
  • 1 tspPepper


  1. Bring chicken stock and water to a boil. Add orzo and cook till done.
  2. While orzo is cooking, cut chicken into bite sized pieces. Use 1 TBSP of butter and brown chicken in a large pot (I used a dutch oven). Season chicken with salt and pepper to your liking (NOT the 1 tsp of salt and 1 tsp of pepper–that comes later).
  3. Slice sage into ribbons. You can do this by placing the leaves on top of each other and rolling them together. Slice with a sharp knife and unravel.
  4. Once chicken is browned, add pumpkin, garlic, sage, goat cheese, and parmesan into the pot with the chicken. Mix together and add salt and pepper.
  5. When orzo is done, drain, then add to the pot, mixing well.
  6. Place all ingredients in a buttered 11 x 8 baking dish.
  7. Melt 2 TBSP of butter and mix with 1 cup of bread crumbs until all of the crumbs become a little clumpy.
  8. Place crumbs on top of the dish and cover with foil.
  9. Bake at 350 for 20 minutes, remove foil and bake again for another 15 minutes.