Baked Chicken and Pumpkin With Herbed Cream Sauce

Recipe by Veghead

From website, republished from "Chicken - Cooking with Style".

Top Review by WickedgoodMaine

This was different - I used canned pumpkin (2 cans make 3 cups). The flavor was great, and the herbed cream sauce perfectly complimented this. But - I cooked it for an extra 20 min (even turning the oven to 425 last 20 min) and it still wasn't firm. I might try to tweak the proportions of flour and egg next time to make it firmer. Flavor is worth the effort.

Ingredients Nutrition


  1. Combine all the Baked Chicken and Pumpkin Slice ingredients in a large bowl, season with salt and pepper to taste and mix well.
  2. Lightly grease a 13 x 9 inch baking dish. Spread the mixture evenly into the prepared dish and smooth over the top. Bake at 400 degrees F for about 40 minutes, or until firm.
  3. Herbed Cream Sauce:.
  4. While the chicken and pumpkin mixture is baking, heat the oil in a small saucepan, add the garlic and cook, stirring, until the garlic is lightly browned. Add the wine and stock and simmer, uncovered, until reduced to about 1/2 cup. Add the cream and herbs and stir until hot; season with salt and white pepper.
  5. Cut the baked chicken and pumpkin mixture into small diamond shapes, divide between warmed serving dishes and spoon over the Herbed Cream Sauce.
  6. 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.

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