Baked Chicken and Pumpkin With Herbed Cream Sauce

Name: Baked Chicken and Pumpkin With Herbed Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups pumpkin, cooked & mashed; 1 lb cooked chicken, finely chopped; 8 tablespoons butter, melted; 1 cup semolina flour; ½ cup ricotta cheese; ½ cup parmesan cheese, grated; 6 green onions, chopped; 2 garlic cloves, crushed; 5 eggs, lightly beaten; 2 teaspoons olive oil; 4 garlic cloves, crushed; ½ cup dry white wine; ½ cup chicken stock; 1 cup heavy cream; 2 tablespoons fresh basil, chopped; 2 tablespoons fresh oregano, chopped; 2 tablespoons fresh chives, chopped; salt; white pepper

Servings: persons

3 cups pumpkin, cooked & mashed
1 lb cooked chicken, finely chopped
8 tablespoons butter, melted
1 cup semolina flour
½ cup ricotta cheese
½ cup parmesan cheese, grated
6 green onions, chopped
2 garlic cloves, crushed
5 eggs, lightly beaten
2 teaspoons olive oil
4 garlic cloves, crushed
½ cup dry white wine
½ cup chicken stock
1 cup heavy cream
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh chives, chopped
salt
white pepper

1
Combine all the Baked Chicken and Pumpkin Slice ingredients in a large bowl, season with salt and pepper to taste and mix well.
2
Lightly grease a 13 x 9 inch baking dish.
3
Spread the mixture evenly into the prepared dish and smooth over the top.
4
Bake at 400 degrees F for about 40 minutes, or until firm.
5
Herbed Cream Sauce:.
6
While the chicken and pumpkin mixture is baking, heat the oil in a small saucepan, add the garlic and cook, stirring, until the garlic is lightly browned.
7
Add the wine and stock and simmer, uncovered, until reduced to about 1/2 cup.
8
Add the cream and herbs and stir until hot; season with salt and white pepper.
9
Cut the baked chicken and pumpkin mixture into small diamond shapes, divide between warmed serving dishes and spoon over the Herbed Cream Sauce.
10
This recipe can be made a day ahead and kept covered, separately, in the refrigerator.
11
The baked chicken and pumpkin mixture is suitable for freezing.

1364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups pumpkin, cooked & mashed, 1 lb cooked chicken, finely chopped, 8 tablespoons butter, melted, 1 cup semolina flour, and more.

Yes, Baked Chicken and Pumpkin With Herbed Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!