Chicken Pumpkin Bake with Herbed Cream Sauce
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. canned pumpkin puree
- 1 lb. cooked chicken, finely chopped (I use Rotisserie)
- 8 Tbsp. butter, melted
- 1 cup flour
- ½ cup ricotta cheese
- ½ cup parmesan cheese, grated
- 6 green onions, chopped
- 2 garlic cloves, crushed
- Fresh basil
- 5 eggs, lightly beaten
Creamy Herb Sauce:
- 1 Tbsp olive oil
- 4 garlic cloves, crushed
- ½ cup dry white wine
- ½ cup chicken stock
- 1 cup heavy cream
- 2 Tbsp fresh basil, chopped
- 2 Tbsp fresh oregano, chopped
- 2 Tbsp fresh chives, chopped
- Salt
- White pepper
Equipment
Instructions
Make the pumpkin chicken bake:
- 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.
- Preheat oven to 400 degrees. Lightly grease a 13 x 9 inch baking dish. Spread the mixture evenly in the baking dish. Bake for about 40 minutes, or until firm. Don’t over-bake.
- While the chicken souffle is baking, make the herb sauce.
Make the creamy herb sauce:
- 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 ½ 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. You can serve the sauce on the side, or drizzle on each serving. Top with fresh herbs!
Nutrition Facts
Calories: 638kcal, Carbohydrates: 23g, Protein: 33g, Fat: 44g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 297mg, Sodium: 451mg, Potassium: 425mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1746IU, Vitamin C: 4mg, Calcium: 251mg, Iron: 4mg