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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 253.8
  • Total Fat: 11.6 g
  • Cholesterol: 61.4 mg
  • Sodium: 296.9 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 20.4 g

View full nutritional breakdown of Autumn Chicken Casserole calories by ingredient
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Autumn Chicken Casserole

Submitted by: DISORDR5

Introduction

A chicken pot pie casserole without the crust. I replaced the usual potatoes with butternut squash. A chicken pot pie casserole without the crust. I replaced the usual potatoes with butternut squash.
Number of Servings: 9

Ingredients

    * Chicken Breast, no skin, 2 breast, skin removed
    * Chicken Thigh, 2 thigh, skin removed
    * Water, tap, 4 cups
    * Bay Leaf, 1 tbsp, crumbled
    * Onions, raw, 1 large
    * Carrots, raw, 1 large
    * Olive Oil, 2 tbsp
    * Garlic, 2 cloves
    * Butternut Squash, 2 cups, peeled and cubed
    * Peas, frozen, 1 cup
    * Butter, unsalted, 4 tbsp
    * Flour, white, 4 tbsp
    * Thyme, ground, 1 tsp
    * Oregano, ground, 1 tsp
    * Bread crumbs, dry, grated, seasoned, 1/2 cup
    * Parmesan Cheese, grated, 1/2 cup
    Salt and pepper to taste

Directions

Preheat the oven to 375 degrees F.

Coat the bottom of a stock pot lightly with 1 tbsp olive oil put over medium heat. Add the onions and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken, bay leaf and the water. If the water doesn't cover the chicken, add more until it does. Bring the water to a boil, over high heat, then reduce the heat and simmer for 30 minutes.

While the chicken is simmering, add the butternut squash to a large bowl, drizzle with 1 tbsp olive oil. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 minutes. Remove from the oven and reserve.

Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the peas.

Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved stock. Add thyme, oregano, salt and pepper. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more water.

Add the chicken mixture into a 9x13 casserole dish. Ladle the gravy over the chicken mixture. Top with bread crumbs and cheese.

Bake in the preheated oven for 30 minutes. Remove from the oven and serve hot.

Number of Servings: 9

Recipe submitted by SparkPeople user DISORDR5.






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