Creamy Chicken and Squash Gratin

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Creamy Chicken and Squash Gratin

This is a very easy one pot chicken dish that you can leave to cook in the oven. It's also great for using up any leftover bread. Serve with any seasonal green vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: British
Season: Autumn
Type: Meat
Servings: 4
Calories: 472kcal
Author: REALMEALDEAL

Ingredients

  • 2 tbsp olive oil organic, fairtrade
  • 1 onions organic, peeled and diced
  • 2 leeks organic, trimmed and diced
  • 450 g butternut squash organic peeled, de-seeded and diced into 2cm cubes
  • 350 g diced chicken
  • 500 ml reduced fat single cream organic
  • 1 tsp thyme organic, leaves only
  • 1 dash salt
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 100 g crusty bread organic
  • 100 g mature cheddar cheese organic, grated
  • 400 g green beans organic, or other seasonal green veg

Instructions

  • Pre-heat the oven to 180°C/350°F/gas mark 4
  • Heat half the oil in a large frying pan and fry the onion, leeks and squash for about 5 minutes, then remove from the pan.
  • Add the remainder of the oil and fry the chicken pieces until browned.
  • Add the onion, leeks and squash back to the pan and stir in the cream and thyme. Season with salt and pepper and transfer to an oven proof casserole dish.
  • Break the crusty bread into bite sized chunks and sprinkle over the top of the casserole together with the grated cheese.
  • Cook in the oven for 30 minutes, until the bread turns golden and the filling is bubbling
  • Bring a large pan of water to the boil and simmer the green beans for 3 - 4 minutes until tender.
  • Serve the gratin with the green beans.

Notes

In a hurry or not all eating together?
This dish can be prepared in advance and re-heated.

Nutrition

Calories: 472kcal | Carbohydrates: 49g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 1217mg | Potassium: 921mg | Fiber: 7g | Sugar: 8g | Vitamin A: 277% | Vitamin C: 81% | Calcium: 33% | Iron: 28%

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