Baked Chicken and Pumpkin With Herbed Cream Sauce

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  cups pumpkin, cooked & mashed
• 1  lb  cooked chicken, finely chopped
• 8  tablespoons butter, melted
• 1  cup semolina flour
• 1⁄2 cup ricotta cheese
• 1⁄2 cup parmesan cheese, grated
• 6  green onions, chopped
• 2  garlic cloves, crushed
• 5  eggs, lightly beaten

• For herbed cream 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

Directions

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.