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 15oz.cans pumpkin
1lb.cooked chicken, finely chopped (I use Rotisserie)
8Tbsp.butter, melted
1cupflour
1⁄2 cup ricotta cheese
1⁄2 cup parmesan cheese, grated
6green onions, chopped
2garlic cloves, crushed
Fresh basil
5eggs, lightly beaten
SAUCE: 2 teaspoons olive oil
4garlic cloves, crushed
1⁄2 cup dry white wine
1⁄2 cup chicken stock
1cupheavy cream
2tablespoonsfresh basil, chopped
2tablespoonsfresh oregano, chopped
2tablespoonsfresh 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!