Chicken and Butternut Squash Casserole

Easy fall/winter dish, from Everyday with Rachel Ray

• Ready In: 50 mins
• Serves: 4
• Yields: 1 casserole

Ingredients

• 3  green onions, chopped
• 4  tablespoons salted butter
• 1⁄3 cup creme fraiche or 1⁄3 cup sour cream
• 1⁄3 cup  chicken stock
• 2  lbs boneless skinless chicken breasts, cut into 20 slices
• 20  thin half-moon slices  butternut squash
• 1 1⁄2 cups herb stuffing mix
• 1⁄2 bunch  chopped parsley

Directions

1. In skillet, cook onions in butter over medium heat, 4 minutes; whisk in creme fraiche and stock.
2. Layer chicken and squash in casserole dish, top with stuffing and onion mixture.
3. Bake 20 minutes until tender at 425°F Top with parsley.