CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH
Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.
Provided by campbells
Number Of Ingredients 13
Steps:
- In a medium pot, cover the chicken thighs and drumsticks with the stock and bring to a boil over medium-high. Reduce to medium and simmer until the chicken is cooked through, about 15 minutes. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly. Reserve the poaching liquid. Discard skin and bones and shred chicken meat.
- Preheat the oven to 425. In a large pot, melt butter over medium-high. Add leeks, butternut squash, celery, and fennel, and cook over medium-high, stirring occasionally, until lightly browned, about 5 minutes.
- Stir picked chicken, Cream of Chicken soup, 1 cup of the reserved poaching liquid (save remaining stock for another use), peas, and parsley into the cooked vegetables. Season with salt and pepper. Scrape chicken mixtures into a 9-by-13-inch baking dish.
- Spread the tots over chicken mixture. Bake until bubbling and tots are golden, about 45 minutes. Serve with hot sauce.
CHICKEN AND BUTTERNUT SQUASH
Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
- Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
- Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
- Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
- On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg
COCONUT & SQUASH DHANSAK
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach
Provided by Cassie Best
Categories Dinner, Main course, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
- Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Nutrition Facts : Calories 320 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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