Baked Chicken and Pumpkin With Herbed Cream Sauce

Name: Baked Chicken and Pumpkin With Herbed Cream Sauce
Prep time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 709.77 ml pumpkin, cooked & mashed; 453.59 g cooked chicken, finely chopped; 118.32 ml butter, melted; 236.59 ml semolina flour; 118.29 ml ricotta cheese; 118.29 ml parmesan cheese, grated; 6 green onions, chopped; 2 garlic cloves, crushed; 5 eggs, lightly beaten; 9.85 ml olive oil; 4 garlic cloves, crushed; 118.29 ml dry white wine; 118.29 ml chicken stock; 236.59 ml heavy cream; 29.58 ml fresh basil, chopped; 29.58 ml fresh oregano, chopped; 29.58 ml fresh chives, chopped; salt; white pepper

Submitted by Veghead

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

Download

Ready In:: 1hr
Ingredients:: 19
Serves:: 6

ingredients

709.77 ml pumpkin, cooked & mashed
453.59 g cooked chicken, finely chopped
118.32 ml butter, melted
236.59 ml semolina flour
118.29 ml ricotta cheese
118.29 ml parmesan cheese, grated
6 green onions, chopped
2 garlic cloves, crushed
5 eggs, lightly beaten
For herbed cream sauce
9.85 ml olive oil
4 garlic cloves, crushed
118.29 ml dry white wine
118.29 ml chicken stock
236.59 ml heavy cream
29.58 ml fresh basil, chopped
29.58 ml fresh oregano, chopped
29.58 ml fresh chives, chopped
salt
white pepper

directions

Combine all the Baked Chicken and Pumpkin Slice ingredients in a large bowl, season with salt and pepper to taste and mix well.
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.
Herbed Cream Sauce:
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.
Cut the baked chicken and pumpkin mixture into small diamond shapes, divide between warmed serving dishes and spoon over the 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

WickedgoodMaine