CHICKEN AND BUTTERNUT SQUASH CASSEROLE
1 large white onion, chopped (1 cup)
2 tablespoons 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-ounces Monterey Jack cheese with chiles, shredded
2 tablespoons flour
1 ½ cups heavy cream
⅓ cup each plain dry breadcrumbs
⅓ cup parmesan cheese
2 tablespoons fresh parsley, chopped
Preheat oven to 375 degrees.
Heat the olive oil in a large deep skillet over medium high heat and cook the onions until soft and translucent, about 2-3 minutes. Add the squash and cook, covered, stirring frequently, until it begins to soften, about 15 minutes. Squash should tender when you pierce it with a fork. Add corn, red pepper, chicken, salt, and pepper to the pan and stir to combine.
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.
Combine the breadcrumbs and parmesan cheese in a small bowl and sprinkle this mixture over the 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 chopped parsley.