Creamy Chicken Butternut Squash Hot Dish Recipes

CHICKEN AND BUTTERNUT SQUASH WITH COCONUT CREAM SAUCE

Steps:

• Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large oven proof skillet with 1 tablespoon of oil over medium high heat. Add chicken and sear each side for 3-4 minutes. Remove from pan and set aside. Add the remaining oil and saute onion and butternut squash for about 5 minutes. Add sage, coriander, nutmeg and zucchini. Saute for an additional 3 minutes. Add coconut milk and cornstarch mixed with water. Scrape brown bits from the bottom of the skillet as you stir in milk mixture. Add chicken back to pan and cover. Place in oven and bake for 15-20 minutes or until vegetables are tender. OR place all ingredients in a small oven proof casserole dish cover with foil and bake the same as the skillet option.

CREAMY CHICKEN AND BUTTERNUT SQUASH GRATIN

Steps:

• Preheat the oven to 200°C/fan 180°C/gas 6. Heat 1 tbsp oil in a large pan over a medium heat. Add the onion and leek and fry until soft. Remove from the pan and set aside. Add the squash, season and fry for 10 minutes until tender. Set aside with the onion and leek.
• Melt the butter in the pan, stir in the flour to make a roux (paste) and cook for 2-3
• Spoon evenly into a 2-litre ovenproof dish. Scatter with the ciabatta pieces, Gruyère and extra thyme. Season, then drizzle with the rest of the oil. Bake for 20 minutes until golden and bubbling hot.

CHICKEN AND BUTTERNUT SQUASH RECIPE WITH PARMESAN SAUCE

Steps:

• Preheat your oven to 375°F. In a small bowl, combine all of your dry seasonings, salt and pepper. Sprinkle seasoning all over the chicken on both sides. Save and set aside the remaining for the squash.
• In a hot skillet, add the butter, and then the chicken thighs skin side down. Allow to cook until golden brown, about 4 minutes. Flip, and then sear for another 4 minutes. Remove from the skillet and set aside.
• Add your olive oil, butternut squash, and remaining seasonings to the skillet and mix. Cook until squash is lightly browned, about 5 minutes.
• Add in your fresh spinach and wilt. Once wilted, add in cloves until fragrant, about 30 seconds. Stir in, your chicken broth, heavy whipping cream, and parmesan cheese. Stir until cheese is melted.
• Add the chicken thighs back into the skillet, skin side up. Bake for 20-25 minutes at 375°F, until the cheese is bubbling. Garnish with fresh parmesan and thyme sprigs.
• Eat within 5 days and store in an airtight container in the fridge.

CREAMY CHICKEN & BUTTERNUT SQUASH HOT DISH

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.

CREAMY CHICKEN HOT DISH

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl an add mayonnaise, soup, peas, lemon juice, and salt.
• Stir in cooked chicken and rice.
• Transfer to a greased 11x7x2" baking dish. Sprinkle with potato chips and bake uncovered at 350 for 25 to 30 minutes or until heated through.

CHICKEN WITH CREAMY BUTTERNUT SQUASH ORZO

Steps:

• Peel and seed squash, then cut into 1/2 inch pieces. Mince garlic.
• Using meat pounder, pound thick part of chicken breast to 3/4 to 1 inch thickness. Season chicken with salt and pepper.
• Place chicken, skin side down, in cold 12 inch skillet, Cover and place over medium heat. Cook, without moving , unitl skin is golden brown, about 15 minutes. Continue to cook, covered, until skin is deep golden brown, rotating skillet halfway through cooking. Transfer to platter, tent with foil.
• While chicken cooks, melt butter in large sauce pan over medium heat. Add garlic and cook until fragrant, about thirty seconds. Stir in orzo and cook for one minute. Add squash and broth, bring to boil, and cook, stirring often, until orzo and squash are both tender, about 15 minutes.
• While orzo is cooking grate parmesan (1 cup) mince three tablespoons chives and squeeze 1 teaspoon lemon juice.
• Off heat stir in babay spinach, nutmeg, parmesan, 2 tablespponsschives and lemon juice. Let sit unccovered for 5 minutes to thicken. Sprinkle renaining chives over chicken.

CREAMY CHICKEN HOT DISH

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. , Transfer to a greased 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
• Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
• Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.