CHICKEN AND BUTTERNUT SQUASH CASSEROLE

Brunch|Casseroles|Chicken

Ingredients

2 tablespoons olive oil

1 large white onion, chopped

1, 3 pound butternut squash, peeled, seeded, cut into ½” cubes

1 ½ cups frozen corn kernels, thawed

1 small red bell pepper, chopped

2 cups chicken breast, cooked and shredded into bite size pieces

1 teaspoon salt

1 teaspoon black pepper

8 ounces pepper jack cheese, shredded

2 tablespoons flour

1 ½ cups heavy cream

⅓ cup each plain dry breadcrumbs

⅓ cup grated Parmesan cheese

2 tablespoons snipped chives or chopped parsley

Instructions

Preheat oven to 375 degrees.

Heat the olive oil in large, deep skillet over medium high heat. Cook the onions until soft and fragrant, stirring frequently, about 3-4 minutes. Add the squash and cover the pan. Cook, stirring occasionally, until it softens for about 10-12 minutes. The squash is done when it is tender when you pierce it with a fork. Add the corn, red pepper, chicken, salt, and black pepper to the pan.

Spread half of the squash mixture into a greased 9” x 13” baking dish. Sprinkle with half the pepper jack cheese. Top with remaining squash and then remaining cheese.

Whisk the flour into the heavy cream until well blended. Pour evenly over the casserole.

Combine the breadcrumbs and Parmesan cheese in a small bowl. Sprinkle this mixture over top of the casserole. Bake for 40-45 minutes until squash is very tender and the casserole is bubbly and lightly browned on top. Garnish with the chives or parsley. DEVOUR!