Chicken Pumpkin Bake with Herbed Cream Sauce
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This Chicken Pumpkin Bake with Herbed Cream Sauce is the ultimate fall dish to make ahead, and bake right before company comes to dinner!
Friends, I think an aspect of slowing down and living a simpler life is that you can actually “feel.” I’ll admit, living close to nature helps, but the less we have, the mundane daily tasks (which is our reality), aren’t so daunting.
You can whip through daily tasks, to get on to something you enjoy! (Like cooking, and make this Chicken Pumpkin Bake with Herbed Cream Sauce.) :)
Of course the chores are not finished until we are finished at the end of the day. My attitude isn’t always what it should be, and I’m working on letting go of the things that didn’t get done, to relax and “feel” more.
I remember years ago, a friend told me that God has given us the perfect 24 hours in a day, not one minute more, so it’s our job to use it wisely. When we’re longing for “more time,” well, that is human nature. But that really made me think about the minutes in the day and when I run out, how I could have managed it a little better.
This morning I was thinking about all of the entertaining we did in our old house (which we loved), and how much simpler it is now. No more carrying all of the dishes out and setting up for dinner parties. But instead, at least for this season, throwing something on the grill, fresh seasonal sides, everyone serving themselves. Then we get on to the next important thing: the table experience.
As we branch out and get to know more people in our new town, I know that dinner parties will be happening more frequently.
Why connection matters
What fulfills our family is getting together with other people. Whether on the trail, meeting at a restaurant, or at a dinner party in our home, we know that connection means everything. Otherwise we’d become selfish, possibly uninteresting, lonely, isolated people.
When we have a table full of friends (new or old), we gather, we hold hands, light the candles, and give thanks. And then something special takes place, every time.
Chicken Pumpkin Bake
I recently made a recipe, inspired by my Mom’s Chicken Souffle that she’d always make the first night for weekend guests, this time using pumpkin!
Chicken Pumpkin Bake with Herb Cream Sauce is super easy, because you can make it ahead of time, and pop it into the oven to bake before serving. The sauce is fabulous, too. (The first time I made this, the sauce was thicker than the photos.)
Or, this recipe can be made a day ahead and kept covered, in the refrigerator. Make the sauce and refrigerate, too. Just make sure, because it’s a cream sauce, to heat it on low.
Serve this with a giant green salad, and maybe a loaf of hot, crunchy bread (with real butter, of course).
And this dessert, White and Dark Chocolate Pumpkin Cake.
It’s fun to plan a get-together. There’s just something eternal that takes place, and that is what we love about hosting.
It’s not about us.
And then the next day, before we know it, we’re back to the mundane of daily chores, and we carry on. :)
Chicken Pumpkin Bake
- 2 15 oz. cans pumpkin
- 1 lb. cooked chicken, finely chopped (I use Rotisserie)
- 8 Tbsp. butter, melted
- 1 cup flour
- 1 ⁄2 cup ricotta cheese
- 1 ⁄2 cup parmesan cheese, grated
- 6 green onions, chopped
- 2 garlic cloves, crushed
- Fresh basil
- 5 eggs, lightly beaten
- SAUCE: 2 teaspoons olive oil
- 4 garlic cloves, crushed
- 1 ⁄2 cup dry white wine
- 1 ⁄2 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh chives, chopped
- White pepper
- Combine the pumpkin, chicken, butter, flour, ricotta cheese, parmesan cheese, green onions, garlic, and fresh basil in a large bowl. Add in the eggs; season with salt and pepper to taste and mix well.
- Lightly grease a 13 x 9 inch baking dish. Spread the mixture evenly in the baking dish. Bake at 400 degrees F for about 40 minutes, or until firm. Don’t over-bake.
- While the chicken souffle is baking, heat the oil in a small saucepan, adding the garlic. Stir and cook until the garlic is lightly browned. Add the wine and stock; reduce the heat and simmer, until the sauce is reduced to about 1/2 cup.
- Add the cream and chopped herbs; stir and season to taste with salt and white pepper.
- Cut the chicken souffle into squares, and serve hot with the sauce on the side. Top with fresh herbs!
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