Chicken Pumpkin Bake
This recipe can be made a day ahead and kept covered, separately, in the refrigerator. The baked chicken and pumpkin mixture is suitable for freezing.
Ingredients
- 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
- Salt
- White pepper
Instructions
- 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!