CHICKEN AND BUTTERNUT SQUASH CASSEROLE
1 large white onion, chopped (1 cup)
2 tablespoon olive oil
1, 3 pound butternut squash, peeled, seeded, cut into ½” cubes
2, 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
½ teaspoon black pepper
8 ounce Monterey Jack cheese with chiles, shredded
2 tablespoon flour
1 ½ cups heavy cream
⅓ cup each plain dry breadcrumbs and Parmesan cheese, mixed together
2 tablespoon snipped chives
Heat oven to 375 degrees. Sauté onion and olive oil in large, deep skillet over medium heat until translucent. Add squash and sauté over medium heat, covered, until it begins to soften for about 15 minutes. Squash should be tender when you pierce it with a fork. Add corn, red pepper, chicken, s & p.
Spread half of the squash mixture into a buttered 9” x 13” baking dish. Sprinkle with half the pepper jack cheese. Top with remaining squash and then remaining cheese.
Whisk flour into cream until well blended. Pour evenly over gratin. Sprinkle breadcrumb mixture over top. Bake 40-45 minutes until squash is tender and the gratin is bubbly and lightly browned on top.